Discover the ultimate time-saving solution with our Instant Pot Potato Salad recipe. With just a few simple steps, you'll have a delicious side dish ready in no time. Perfect for busy weeknights or potluck gatherings, this dish is sure to impress with its creamy texture and flavorful ingredients. Try it today and elevate your meal prep game!
Once you try this instant pot potato salad, you'll never go back to the traditional method! The convenience of cooking the potatoes and eggs together in one pot without the hassle of boiling water is unbeatable. With everything cooking simultaneously, there's no need for constant monitoring, ensuring perfectly cooked potatoes and eggs every time. This recipe is a modified version of the classic Traditional Potato Salad, so if you don't have an instant pot, you can still enjoy the flavors using the traditional method. Let me show you how to make the most of your instant pot!
Prepare the ingredients for 10 servings
Here are the ingredients you'll need for this recipe:
- 1 cup of water
- 3 pounds of Yukon Gold Potatoes
- 3 eggs
- Salt and pepper
- 1 cup of mayonnaise
- 1/4 cup of buttermilk
- 2 tablespoons of yellow mustard (or half dijon mustard)
- 2 ribs of celery
- 1/4 cup of chopped red onion
- 2 pickles, minced, plus a splash of pickle juice
Step-by-Step: Making Instant Pot Potato Salad is a breeze
- Pour water into the instant pot, then add the chopped potatoes.
- Arrange the eggs on top of the potatoes.
- Pressure cook on high for 4 minutes, then perform a quick release.
- After hard-boiling the eggs, carefully separate the yolks from the whites and transfer the yolks to a bowl.
- Use a fork to mash the yolks, then mix in mayonnaise, buttermilk, mustard, a bit of pickle juice, and season with salt and pepper according to your taste.
- Drizzle the prepared dressing over the warm potatoes, and add the chopped egg whites, celery, onion, and pickles.
- Thoroughly combine all ingredients, cover the salad, and let it chill in the refrigerator for a few hours to allow the flavors to meld.
Questions
To peel or not to peel the potatoes for your instant pot potato salad? The choice is yours. Personally, I prefer to remove the skins before preparing the salad.
Is it possible to prepare potato salad in advance? Absolutely, you can prepare instant pot potato salad up to 2-3 days in advance. It's even better to make it a few hours ahead to let the flavors meld and the salad to chill in the fridge.
To store your instant pot potato salad, simply transfer it to an airtight container and keep it refrigerated. It will stay fresh for up to 5 days.
Summary of the instructions
- Start by adding water and diced potatoes to the bottom of the Instant Pot. Then, place the eggs on top of the potatoes.
- Secure the Instant Pot lid and set the valve to sealing. Choose the high-pressure/manual setting and set the timer for 4 minutes.
- Once the timer goes off, perform a quick pressure release. Transfer the eggs to a bowl of cold water and drain the Instant Pot.
- Separate the egg yolks from the whites, placing the yolks in a bowl. Mash the yolks and mix in mayonnaise, buttermilk, mustard, pickle juice, salt, and pepper.
- Pour the dressing over the warm potatoes and add the chopped egg whites, celery, onion, and pickles. Stir thoroughly.
- Cover the potato salad and refrigerate it for several hours to blend the flavors before serving.
