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Instant Pot Potato Salad | Easy Potato Salad Recipe
Prep Time:
15
minutes
minutes
Cook Time:
5
minutes
minutes
Servings:
6
Calories:
356
kcal
Author:
AshleyThompson
Calories:
356
kcal
|
Carbohydrates:
16
g
|
Protein:
5
g
|
Fat:
30
g
|
Fiber:
2
g
|
Sugar:
1
g
Ingredients
3
cups
Fingerling Potatoes, diced into 1" pieces
1
cup
Mayonnaise
1
tbsp
Yellow Mustard
2
tbsp
Dill Relish
1/4
cup
Celery, chopped
1/4
cup
Red Onion. chopped
3
Eggs
3
tbsp
white vinegar
2
tsp
Kosher Salt
1
tsp
Ground Black Pepper
2
tsp
Paprika
1
tsp
chopped dill
1/2
tsp
celery seed
Instructions
Prepare The Potato Salad
Peel the potatoes and cut them into 1-inch chunks
Place potatoes in the bottom of the Instant Pot liner
Place eggs on top of the chunked potatoes
Add water
Cook under high pressure for 5 minutes
Allow pressure to release naturally for 5 minutes and manually release any remaining pressure.
Remove the eggs from the Instant Pot liner
Carefully remove the shell from the hard-boiled eggs
Slice the eggs in half lengthwise and remove the yolks from the egg whites.
Pour vinegar over the cooked potatoes before adding the dressing.
Make The Dressing
Mix together the mayonnaise, mustard, egg yolks, and spices to create the dressing.
In a large bowl, gently fold the dressing into the potatoes.
Place the potato and dressing mixture in the refrigerator for 30-45 minutes for the flavors to meld.
Finish And Serve
Dice the onion, celery, and egg whites into small pieces.
Add the diced onion, egg whites, and celery into the chilled and dressed potato mixture.