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Instant Pot Potato Salad Recipe

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4.2 from 37 reviews

A creamy and tangy Instant Pot Potato Salad made with tender gold potatoes and hard-boiled eggs, dressed in a zesty mayonnaise-based dressing. Quick to prepare using the Instant Pot, this classic side dish is perfect for picnics, barbecues, or as a comforting addition to any meal.

Ingredients

Potatoes and Eggs

  • 1 cup water
  • 3 pounds gold potatoes, peeled and chopped
  • 4 large eggs

Dressing

  • ¼ cup onion or shallot, finely chopped
  • 1 cup mayonnaise
  • ¼ cup milk or buttermilk
  • 1 tablespoon lemon juice or sweet pickle juice
  • 1 tablespoon sugar
  • Salt and pepper to taste

Garnish

  • Paprika
  • Fresh chives or chopped green onions

Instructions

  1. Prepare Potatoes and Eggs: Add 1 cup of water and the peeled, chopped potatoes into the bottom of the Instant Pot insert. Place the uncooked eggs, still in their shells, on top of the potatoes.
  2. Pressure Cook: Secure the lid and set the valve to sealing. Select high pressure and set the timer for 4 minutes to cook both potatoes and eggs simultaneously.
  3. Release Pressure and Cool Eggs: When the cooking cycle ends, perform a quick release of the pressure. Immediately remove the eggs and place them in a bowl of ice water to halt the cooking process and make peeling easier. Drain the water from the potatoes.
  4. Make Dressing: While the potatoes and eggs cook, whisk together mayonnaise, milk or buttermilk, lemon or pickle juice, and sugar in a small bowl. Taste and adjust seasoning with salt and pepper as needed.
  5. Combine and Chill: Pour the dressing over the warm potatoes in the Instant Pot. Peel and chop the cooled eggs, then gently fold them into the salad mixture. Cover the bowl and refrigerate for a few hours to allow flavors to meld and the salad to chill thoroughly.

Notes

  • For best results, use gold potatoes as they hold shape well and have a creamy texture.
  • The quick release and immediate ice bath for eggs prevent overcooking and ensure a tender yolk.
  • The salad tastes better after resting in the fridge for several hours or overnight.
  • You can substitute lemon juice with sweet pickle juice for a slightly different tangy flavor.
  • Garnish with paprika and fresh chives or green onions just before serving for added color and flavor.

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