Instant Pot Potato Salad Recipe
This easy Instant Pot Potato Salad recipe is a quick, creamy, and flavorful side dish perfect for summer gatherings. Made with tender potatoes, crunchy veggies, and a tangy dressing, it's the ultimate crowd-pleaser for BBQs, potlucks, or picnics. Using the Instant Pot cuts down the prep time and delivers perfect results every time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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2 pounds Yukon Gold potatoes, peeled and cubed
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4 large eggs
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1 cup mayonnaise
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2 tablespoons yellow mustard
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1/2 cup chopped celery
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1/4 cup chopped red onion
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2 tablespoons sweet pickle relish
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Salt and pepper to taste
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Optional: chopped fresh dill or paprika for garnish
Instructions
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Place potatoes and eggs on a trivet in the Instant Pot with 1 cup of water.
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Cook on Manual/High Pressure for 4 minutes. Quick release pressure.
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Remove eggs and place in ice water. Drain potatoes and cool.
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Peel and chop eggs.
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In a large bowl, mix mayo, mustard, relish, celery, onion, salt, and pepper.
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Fold in cooled potatoes and eggs until well coated.
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Chill before serving. Garnish if desired.
Notes
For best flavor, refrigerate for at least 1 hour before serving. Adjust seasoning to taste. You can substitute Greek yogurt for a lighter version.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
Find it online: https://cookingwithsandra.com/instant-pot-potato-salad-recipe/