Instant Pot Potato Salad
You are just 4 minutes away from delicious and creamy potato salad made with red potatoes……right in your Instant Pot. Hard-boiling the eggs while cooking the potatoes at the same time leads to homemade potato salad in a hurry!
Servings: 8 servings
Chef Alli
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Ingredients
- 2 1/2 lbs red potatoes peeled and cubed into 1-inch pieces
- 1 1/2 cups chicken broth
- 4 large large eggs
Dressing
- 3/4 cup mayonnaise I prefer Hellman's mayo
- 1/4 cup sour cream
- 1 Tbs. spicy brown mustard
- 1 Tbs. dill pickle juice
- 2 tsp. dried dill
- 1 tsp. granulated onion
- 2 ribs celery diced
- 1/3 cup red onion diced
- Kosher salt and freshly ground black pepper to taste
Instructions
- Place the steamer basket into the Instant Pot, then add the broth. Add the cubed potatoes to the steamer basket, then top the potatoes with the eggs; lock the Instant Pot lid into place.
- Choose the high pressure setting for 4 minutes, bringing the Instant Pot up to full pressure. When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot.
- Unlock and carefully remove the Instant Pot lid; immediately remove the hard-boiled eggs to a bowl of ice water. Drain the potatoes, placing them into a large bowl to cool.
- Meanwhile, make the dressing by whisking together the mayo, mustard, sour cream, pickle juice, dried dill and granulated onion; season the dressing to taste with salt and pepper.
- Peel and chop the hard-boiled eggs, combining them with the celery, red onion, and potatoes in large mixing bowl; gently toss with the prepared dressing.
- Garnish the potato salad with a little paprika and more dill, if desired. Chill for at least 2-3 hours before serving.
Nutrition
Calories: 211kcalCarbohydrates: 27gProtein: 7gFat: 9gSaturated Fat: 2gCholesterol: 100mgSodium: 438mgPotassium: 788mgFiber: 3gSugar: 3gVitamin A: 276IUVitamin C: 17mgCalcium: 66mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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