Instant Pot Potato Salad
If you're looking for an easy-to-make and delicious side dish for your next barbecue or potluck, then look no further than Instant Pot potato salad. With the help of a pressure cooker, you can whip up a batch of creamy and flavorful potato salad in no time.
Equipment
- Instant Pot
Ingredients
- 5 lbs russet potatoes rinsed, peeled, and diced into 2-inch pieces
- 2 eggs
- 1/2 cup dill relish
- 1 tsp celery salt
- 1 tsp onion powder
- 1 cup mayo
- 1 tbsp mustard
- salt and pepper to taste
Instructions
- To the liner, add the manufacturer’s recommended water amount for bringing the electric pressure cooker to pressure, typically 1 to 1 ½ cups. Place a steamer basket into the electric pressure cooker liner.
- Sprinkle diced potatoes with salt. Add to the steamer basket. Place the eggs on top of the potatoes. If you do not have a steamer basket, use a mesh trivet or the pot in pot method to avoid the burn message.
- Seal the pressure cooker lid and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for ZERO minutes. After the pressurizing cycle is complete, switch the valve to venting for a quick pressure release.
- Remove the eggs and place in a bowl of ice water.
- Place potatoes in a colander or large bowl and sprinkle seasonings over the top. Pour the dill relish over the top. Allow the potatoes to cool for 10 minutes.
- Peel the eggs and dice them. Add the eggs and remaining ingredients to the potatoes and stir gently to mix.
- Let the salad come to room temperature before refrigerating. Enjoy cold.
Notes
Please read the instant pot manual before using it.
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