Instant Pot Potato Salad
Recipe information
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Cooking:
15 min.
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Servings per container:
1
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Source:
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Ingredients for - Instant Pot Potato Salad

1. 2-1/2 pounds red potatoes, cubed (about 8 cups) -
2. 1 cup mayonnaise -
3. 1/3 cup sour cream -
4. 1/4 cup finely chopped onion -
5. 1/4 cup finely chopped celery -
6. 2 tablespoons prepared mustard -
7. 1 tablespoon dill weed -
8. 1 tablespoon cider vinegar -
9. 1 teaspoon garlic salt -
10. 1/2 teaspoon salt -
11. 1/2 teaspoon pepper -
12. Snipped fresh dill, optional -

How to cook deliciously - Instant Pot Potato Salad

1. Stage

Place potatoes and 1-1/2 cups water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Drain; cool completely.

2. Stage

In a large bowl, combine remaining 10 ingredients. Add potatoes; toss to coat. Refrigerate, covered, at least 1 hour. If desired, top with snipped fresh dill before serving.

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