Instant Pot Potato Salad
Ingredients
The salad
-
2
pounds
red skin potatoes, chopped into 3/4 inch pieces
-
2
eggs
eggs
-
1
stalk
celery, diced
-
4
scallions
scallions, diced (white and light green parts only)
The dressing
-
⅓
cup
organic mayonnaise
-
2
teaspoons
red wine vinegar
-
1
teaspoon
stone ground mustard
-
to taste
salt
-
to taste
pepper
For garnish
Instructions
- Add a cup of water to the Instant Pot and place a steamer basket inside.
- Put the chopped potatoes and eggs in the steamer basket, seal the lid, and cook on manual high pressure for 4 minutes.
- After cooking, do a quick release and carefully remove the steamer basket.
- Transfer the potatoes to a large bowl and place the eggs in a bowl of ice water to cool.
- Peel the eggs, cut them in half, and mash the yolks in a small bowl.
- Mix the mashed yolks with mayonnaise, red wine vinegar, and mustard.
- Chop the egg whites and add them to the bowl with the potatoes, along with the diced celery and scallions.
- Pour the dressing over the potato mixture and stir gently to combine.
- Season with salt and pepper to taste, and garnish with fresh chives if desired.
Nutrition Facts (estimated)
Servings
16
Calories
81
Total fat
4g
Total carbohydrates
9g
Total protein
2g
Sodium
52mg
Cholesterol
22mg
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