Description
Simplify your summer side dish preparation with this efficient Instant Pot potato salad. By pressure cooking potatoes and eggs together, you achieve perfectly tender results in record time. This method eliminates the need for multiple boiling pots, ensuring firm, classic potato textures that pair beautifully with any outdoor barbecue or family gathering.
Ingredients
3 lbs Yukon Gold Potatoes, cut into 1-inch cubes
6 Large Eggs
1 cup Mayonnaise
2 tablespoons Yellow Mustard
2 stalks Celery, finely diced
1/4 cup Red Onion, finely minced
2 tablespoons Fresh Dill, chopped finely
Salt and pepper to taste
Instructions
Pour one cup of cold water into the Instant Pot stainless steel liner.
Insert the metal trivet into the base of the pot.
Arrange the cubed potatoes on top of the trivet or in a steamer basket.
Place the eggs gently on top of the potatoes.
Secure the lid and set the pressure valve to sealing position.
Cook on high pressure for 4 minutes.
Allow for a 5-minute natural pressure release before venting manually.
Remove the eggs and place them immediately into an ice water bath.
Drain the potatoes and allow them to cool slightly to room temperature.
Peel the cooled eggs and chop them into bite-sized pieces.
Whisk the mayonnaise, mustard, salt, pepper, and dill in a small mixing bowl.
Combine the potatoes, eggs, celery, and onion in a large bowl.
Fold the dressing gently into the salad and adjust seasoning to taste.
Notes
Ensure potatoes are cut into uniform 1-inch pieces for even cooking. The 5-minute natural release is crucial to ensure the potatoes hold their shape without collapsing during mixing.
- Prep Time: 10
- Cook Time: 4
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 165mg