Instant Pot Potato Salad
I've always struggled getting potatoes cooked to just the right texture for potato salad, but with the Instant Pot, it's foolproof! Better yet, the eggs cook right in with the potatoes which really saves time! We used my Grandma's dressing recipe on this potato salad and this tastes just like hers!
Servings 8
Calories 410kcal
Equipment
Ingredients
- 3 pounds Russet potatoes
- 3 large eggs
- 1 ½ cups water
- 1 ¼ cups mayonnaise
- 2 tablespoons white distilled vinegar
- 1 tablespoon mustard
- 2 teaspoons salt
- 1 teaspoon cracked pepper
- 1 teaspoon sugar
- 1 cup chopped dill pickles see note
- ½ cup chopped onion
Instructions
- Peel, rinse, and dice the potatoes into bite-sized cubes.
- Add the steamer basket to the pressure cooker and pour in the water. Add the potatoes to the basket. Place the eggs on top of the potatoes.
- Place the lid on the pot, set to sealing, and pressure cook on high pressure for 4 minutes. Quick release the pressure and open the lid once the valve has dropped.
- Carefully remove the steamer basket from the pot and place the potatoes into a large bowl. Place the eggs into an ice bath to cool. Let potatoes and eggs cool for 15 minutes.
- Add the mayonnaise, vinegar, mustard, salt, pepper, and sugar to a small bowl and whisk well to combine.
- Peel and chop the eggs and add to the potatoes, along with the pickles and onion.
- Pour the dressing over the top and stir to combine.
- Cover and refrigerate for at least 2 hours before serving. Before serving stir and add additional mayonnaise, salt, or pepper, if needed.
Video
Notes
We prefer dill pickles, but sweet pickles or thinly sliced celery will also work well in this salad.
Nutrition
Calories: 410kcal | Carbohydrates: 33g | Protein: 7g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 1007mg | Potassium: 783mg | Fiber: 3g | Sugar: 3g | Vitamin A: 161IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 2mg