Instant Pot Potato Salad
Servings: 10 Servings
Ingredients
Potatoes
- 2 ½ pounds russet potatoes about 6 medium potatoes, washed, peeled, and cut into 1-inch cubes
- 1 cup water
- 4 large eggs
Dressing
- 1 ¼ cups mayonnaise
- 1 ½ tablespoons dill pickle juice or white vinegar
- 1 tablespoon yellow mustard
- Salt and pepper to taste
- ½ cup white onion finely chopped; about 1 small onion
Instructions
- Place the diced potatoes into a large steamer basket or a container that will easily hold all the potatoes and is safe to use in the pressure cooker. Set aside.2 ½ pounds russet potatoes
- Pour the water into the stainless steel insert of the Instant Pot. Transfer the steamer basket of potatoes into the Instant Pot, and place the 4 eggs directly on top of the potatoes. Close the lid, set the valve to "sealing", and press the manual (pressure cook) button. Adjust the time to 5 minutes.1 cup water, 4 large eggs
- While the potatoes and eggs cook, make the dressing. In a small bowl, whisk together the mayonnaise, pickle juice, mustard, salt, and pepper. Set in the refrigerator until ready to use.1 ¼ cups mayonnaise, 1 ½ tablespoons dill pickle juice, 1 tablespoon yellow mustard, Salt and pepper
- After the time is up on the Instant Pot, allow the pressure cooker to complete a natural pressure release for 5 minutes before opening the valve for a quick release of the remaining pressure. Use tongs to remove the eggs to an ice bath for 4-5 minutes. Meanwhile, spread the potatoes out onto a large plate or baking sheet to cool.
- Remove the shells from the eggs, and chop them into the desired size. Transfer the pieces to a large bowl. Add the cooled potatoes, onions, and dressing. Toss to coat, and top with chives, smoked paprika, green onions, cheese, or your other favorite toppings.½ cup white onion
- Chill any leftover potato salad in the refrigerator for 3 to 4 days.
Notes
*The nutritional information listed is an estimation based on the serving size and specific ingredients used. It is meant to be a guide only.
*If desired, cut the potatoes smaller than 1-inch in size. They'll be softer in texture after cooking and will mash slightly, similar to mashed potatoes.
*Please see the post for additional information regarding storage, freezing, ingredient substitutions, add-ins, and a link to the steamer basket we use for the potatoes.
Nutrition Facts
Instant Pot Potato Salad
Serving Size
0.75 cup
Amount per Serving
Calories
310
% Daily Value*
Fat
23
g
35
%
Saturated Fat
4
g
20
%
Trans Fat
0.1
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
5
g
Cholesterol
77
mg
26
%
Sodium
260
mg
11
%
Potassium
517
mg
15
%
Carbohydrates
22
g
7
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
116
IU
2
%
Vitamin C
7
mg
8
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
