Instant Pot Potato Salad Recipe
This Instant Pot Potato Salad recipe is a quick and easy side dish loaded with tender potatoes, creamy dressing, and crunchy veggies. Made in the pressure cooker, it saves time without sacrificing flavor. Ideal for potlucks, BBQs, or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 25 minutes (including pressure build and release)
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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2 pounds Yukon Gold or red potatoes, peeled and diced
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4 large eggs
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1 cup mayonnaise
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2 tablespoons yellow mustard
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1 tablespoon apple cider vinegar
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1/2 cup chopped celery
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1/4 cup chopped red onion
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1/4 cup chopped dill pickles or relish
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Salt and pepper, to taste
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Fresh dill (optional, for garnish)
Instructions
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Place potatoes and eggs in the Instant Pot on a trivet with 1 cup water.
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Cook on high pressure for 4 minutes, then quick release.
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Remove eggs and place in ice water. Drain potatoes and cool.
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Peel and chop eggs.
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In a large bowl, mix mayo, mustard, vinegar, salt, and pepper.
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Add potatoes, eggs, celery, onion, and pickles. Stir gently.
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Chill for at least 1 hour before serving. Garnish with fresh dill if desired.
Notes
You can customize this salad with your favorite add-ins like chopped bacon or paprika. Adjust mayo and mustard to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
Find it online: https://avarecipes.com/instant-pot-potato-salad-recipe/