Description
This Instant Pot potato salad recipe delivers perfectly tender, creamy potatoes with minimal effort. Using a pressure cooker eliminates the need to boil large pots of water, ensuring uniform texture and locking in flavor. This classic deli-style side dish features Yukon Gold potatoes, crunchy celery, and perfectly hard-boiled eggs in a tangy, savory dressing, making it the ideal side for family gatherings and summer picnics.
Ingredients
2.5 lbs Yukon Gold potatoes
1 cup mayonnaise
2 tbsp yellow mustard
2 stalks celery, finely diced
1/2 cup red onion, finely minced
4 large hard-boiled eggs, chopped
3 tbsp sweet relish
Salt, to taste
Black pepper, to taste
Instructions
Clean and cut potatoes into uniform one-inch cubes.
Pour one cup of water into the Instant Pot inner pot.
Place potatoes into a steamer basket or on a trivet inside the pot.
Secure the lid, set to sealing, and cook on high pressure for four minutes.
Perform a quick release of the pressure immediately once the timer expires.
Drain and pat potatoes dry if necessary, then let them cool slightly.
In a large bowl, whisk together mayonnaise, mustard, relish, salt, and pepper.
Gently fold in the warm potatoes, diced celery, red onion, and chopped hard-boiled eggs.
Refrigerate for at least one hour before serving to allow flavors to meld.
Notes
Ensure the potatoes are cut to a uniform size for even cooking. Using a steamer basket helps keep the potatoes from absorbing too much water. Adjust salt and pepper according to your palate before refrigerating.
- Prep Time: 10
- Cook Time: 8
- Category: Summer Desserts
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg