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Instant Pot Potato Salad

Instant Pot Potato Salad
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Instant Pot Potato Salad is a creamy and flavorful dish that combines tender Yukon Gold potatoes with hard-boiled eggs, crunchy vegetables, and a zesty dressing. This recipe is perfect for summer gatherings, potlucks, or cozy weeknight dinners. With the convenience of the Instant Pot, you can whip up this classic side dish in no time, allowing you to spend more time enjoying meals with loved ones rather than stuck in the kitchen. Each bite of this delightful potato salad evokes memories of laughter and sunshine, making it a must-try addition to your meal rotation.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes
  • 3 large eggs
  • 1 cup mayonnaise (or vegan mayo)
  • 1/4 cup buttermilk (or milk + lemon juice)
  • 2 tablespoons yellow mustard (or Dijon mustard)
  • 2 ribs celery, chopped
  • 1/4 cup red onion, finely chopped
  • 2 pickles, minced + splash of pickle juice
  • Salt and pepper to taste

Instructions

  1. Add 1 cup of water to the Instant Pot and place cubed Yukon Gold potatoes on top. Nestle the eggs on top of the potatoes.
  2. Close the lid and set the valve to sealing mode. Cook on high pressure for 4 minutes.
  3. Once finished, perform a quick release to let out steam carefully before removing the lid.
  4. Transfer eggs to an ice bath for cooling before peeling and separating yolks from whites.
  5. In a mixing bowl, mash egg yolks and mix in mayonnaise, buttermilk, mustard, and pickle juice until smooth.
  6. Fold in chopped egg whites, celery, red onion, pickles, salt, and pepper into the dressing.
  7. Pour over warm potatoes and gently mix until combined.
  8. Chill in the refrigerator for at least 2 hours before serving.

Nutrition

Find it online: https://isabellacooks.com/instant-pot-potato-salad/