Name: Instant Pot Potato Salad (No Egg)
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Potatoes, cut into 1-inch chunks - 2 pounds; Mayonnaise - 1 cup; Celery, finely chopped - 1 cup; Dill pickle relish - ½ cup; Sweet pickle relish - ½ cup; Bread and butter pickles, cut into large chunks - ½ cup; Minced onion - ½ cup; Yellow mustard - 1 tablespoon; Apple cider vinegar - 1 tablespoon; Salt, or more to taste - 1 teaspoon; Garlic powder - 1 teaspoon; Freshly ground pepper, or more to taste - ½ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Potato Salad (No Egg)

1. Potatoes, cut into 1-inch chunks - 2 pounds

2. Mayonnaise - 1 cup

3. Celery, finely chopped - 1 cup

4. Dill pickle relish - ½ cup

5. Sweet pickle relish - ½ cup

6. Bread and butter pickles, cut into large chunks - ½ cup

7. Minced onion - ½ cup

8. Yellow mustard - 1 tablespoon

9. Apple cider vinegar - 1 tablespoon

10. Salt, or more to taste - 1 teaspoon

11. Garlic powder - 1 teaspoon

12. Freshly ground pepper, or more to taste - ½ teaspoon

How to cook deliciously - Instant Pot Potato Salad (No Egg)

1. Stage

Place the cut-up raw potatoes in a mesh basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

2. Stage

Let cooker sit for 1 minute after it beeps. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour potatoes into a large bowl and set aside to cool for 15 to 20 minutes.

3. Stage

Combine mayonnaise, celery, dill and sweet pickle relish, bread and butter pickles, onion, mustard, vinegar, salt, garlic powder, and pepper in a bowl. Stir well. Pour over the potatoes and stir gently to combine. Serve warm or cool.