Easy Instant Pot Potato Salad
Ingredients
The base
-
1
Cup
Water
-
8
Med
Potatoes (cubed in bite-sized pieces)
-
5
Eggs
Eggs
The dressing
-
1 ¼
Cups
Mayonnaise
-
1
Tbsp
Yellow Mustard
-
1 ½
Tbsp
Dill Pickle Juice
-
½
tsp
Kosher Salt
-
½
tsp
Pepper
-
1
Small
Sweet Onion (finely chopped)
Optional toppings
-
½
cup
Cooked Chopped Bacon
-
1
cup
Shredded Cheddar Cheese
-
¼ - ½
cup
Sour Cream
-
½
cup
Green Onions, sliced
Instructions
- Warm up the Instant Pot and prepare a bowl of ice water for the eggs.
- Add water to the Instant Pot and press the 'Sauté' button.
- Place cubed potatoes in a mesh colander or basket and set eggs on top.
- Once water simmers, carefully place the basket in the pot and close the lid.
- Turn off the pot and set the cook time to 4 minutes using the Manual button.
- While cooking, whisk together dressing ingredients in a bowl.
- After cooking, perform a quick release of the steam and open the lid carefully.
- Remove eggs and place them in ice water, then take out the basket of potatoes.
- Spread potatoes on a baking sheet to cool faster, stirring occasionally.
- Peel and chop the eggs, then combine cooled potatoes with dressing and mix well.
- Add chopped eggs and optional toppings, fold gently, and refrigerate before serving.
Nutrition Facts (estimated)
Servings
8
Calories
327
Total fat
24g
Total carbohydrates
22g
Total protein
8g
Sodium
500mg
Cholesterol
186mg
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