Easy Instant Pot Potato Salad
Ingredients
The salad
-
2
pounds
russet potatoes, peeled and sliced into 1 ½ inch cubes
-
1
cup
mayo
-
½
cup
white onions, chopped
-
¼
cup
pickle relish
-
1
tablespoon
yellow mustard
-
1
teaspoon
paprika
-
to taste
salt and pepper
For cooking
-
1 ½
cups
water
-
4
eggs
-
1
large bowl
cold water (for egg bath)
Instructions
- Add water to the Instant Pot and set it to the sauté function.
- Slice the potatoes while the water heats.
- Place a steamer basket in the pot and add the potatoes, seasoning them with salt.
- Place the eggs on top of the potatoes, seal the pot, and cook on high pressure for 4 minutes.
- Quick release the steam when cooking is finished.
- Remove the eggs and place them in cold water for 5 minutes.
- Transfer the cooked potatoes to a large bowl.
- Peel and slice the eggs into small cubes and add them to the bowl with the potatoes.
- Add mayo, mustard, relish, onions, paprika, and salt and pepper to taste, mixing well.
- Cover and chill for at least 1 hour before serving.
Nutrition Facts (estimated)
Servings
10
Calories
247
Total fat
20g
Total carbohydrates
13g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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