Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 10
This recipe doesn’t need any special equipment or a steamer basket, only your trusty Instant Pot and a fork. A no-fuss and delicious Potato Salad that you can throw together in just under twenty-five minutes with easy-to-find ingredients.
Instant Pot meals are a time saver. You simply have to dump everything in the pot and set it to cook. Unlike other potato salad recipes, the eggs are cooked at the same time as the potatoes in the same pot. When the time is up, put the salad together easily and quickly, then chill so the flavour will have enough time to blend. When ready, enjoy your favourite meal or by itself.
Ingredients
1 c. water
3 lbs Yukon Gold Potatoes
3 Eggs
salt and pepper
1 c. mayonnaise
1/4 c. buttermilk
2 tbsp yellow mustard (or half Dijon mustard)
2 ribs celery
1/4 c. red onion, chopped
2 pickles, minced plus a splash of pickle juice
How to make Instant Pot Potato Salad
Step 1: To the bottom of the Instant Pot, pour in the water and add in the chopped potatoes, then the eggs on top. Cover with the lid and seal. Set on high pressure/manual and cook for 4 minutes.
Step 2: Quick release the pressure when the timer beeps. To a bowl of cold water, transfer the eggs, then drain the water from the pot.
Step 3: In a bowl, place the yolks and the whites on the same bowl. Using a fork, mash the yolks, then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and season with salt and pepper.
Step 4: Over the warm potatoes, pour the dressing. Add in the chopped egg whites along with the celery, onion, and pickles. Toss.
Step 5: Cover the bowl and chill in the fridge for a couple of hours.
Nutrition Facts:
Calories: 166kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 360mg | Potassium: 639mg | Fiber: 4g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 16.2mg | Calcium: 67mg | Iron: 4.7mg
Ingredients
- 1 c. water
- 3 lbs Yukon Gold Potatoes
- 3 Eggs
- salt and pepper
- 1 c. mayonnaise
- 1/4 c. buttermilk
- 2 tbsp yellow mustard (or half Dijon mustard)
- 2 ribs celery
- 1/4 c. red onion, chopped
- 2 pickles, minced plus a splash of pickle juice
Instructions
Step 1: To the bottom of the Instant Pot, pour in the water and add in the chopped potatoes, then the eggs on top. Cover with the lid and seal. Set on high pressure/manual and cook for 4 minutes.
Step 2: Quick release the pressure when the timer beeps. To a bowl of cold water, transfer the eggs, then drain the water from the pot.
Step 3: In a bowl, place the yolks and the whites on the same bowl. Using a fork, mash the yolks, then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and season with salt and pepper.
Step 4: Over the warm potatoes, pour the dressing. Add in the chopped egg whites along with the celery, onion, and pickles. Toss.
Step 5: Cover the bowl and chill in the fridge for a couple of hours.
