Name: Instant Pot Potato Salad
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 3 pounds medium Yukon Gold potatoes, cubed (about 7 cups) -; 1 cup water -; 3 large eggs -; 1 cup mayonnaise -; 2 tablespoons yellow mustard -; 2 tablespoons dill pickle juice -; 1 tablespoon white vinegar -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1/4 teaspoon garlic powder -; 1/4 teaspoon paprika -; 1 cup chopped celery -; 1/2 cup finely chopped red onion -; 1/4 cup chopped dill pickle -; 2 tablespoons snipped fresh dill -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Potato Salad

1. 3 pounds medium Yukon Gold potatoes, cubed (about 7 cups) -

2. 1 cup water -

3. 3 large eggs -

4. 1 cup mayonnaise -

5. 2 tablespoons yellow mustard -

6. 2 tablespoons dill pickle juice -

7. 1 tablespoon white vinegar -

8. 1/2 teaspoon salt -

9. 1/2 teaspoon pepper -

10. 1/4 teaspoon garlic powder -

11. 1/4 teaspoon paprika -

12. 1 cup chopped celery -

13. 1/2 cup finely chopped red onion -

14. 1/4 cup chopped dill pickle -

15. 2 tablespoons snipped fresh dill -

How to cook deliciously - Instant Pot Potato Salad

1. Stage

Add the potatoes and water to a 6-quart electric pressure cooker, then place the eggs (in their shells) on top of the potatoes. Lock the lid, close the pressure-release valve and adjust to pressure-cook on high for four minutes. After that time, quick-release the pressure.

2. Stage

Transfer the eggs to a bowl of ice water, and let them cool for 5 to 10 minutes, then peel them and discard the shells. Chop the cooked egg into bite-size pieces, then set these aside.

3. Stage

Drain the cooking liquid, then add the potatoes back to the pot. Add the mayonnaise, mustard, pickle juice, vinegar, salt, pepper, garlic powder and paprika, and stir to combine everything. Fold in the celery, onion, pickle, dill and chopped egg. Cover the pot and refrigerate the potato salad until it's chilled, at least one hour.