Recipe
Instant Pot Potato Salad Recipe
Published: April 1, 2024
Looking for a delicious and easy potato salad recipe? Try our Instant Pot potato salad recipe for a quick and tasty dish that's perfect for any occasion.
This instant pot potato salad is my go-to for picnics. It's creamy, tangy, and packed with crunchy celery and onions. The best part? It's ready in a flash!
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Ever tried making potato salad in an instant pot? I gave it a shot and let me tell you, it's a game changer. It's quick, simple, and packed with flavor. Perfect for picnics or just a weeknight dinner side. You get tender potatoes mixed with creamy mayo, tangy mustard, and crunchy celery. A sprinkle of paprika on top adds that final touch. Now, who's ready to cook some potatoes?
Ingredients for Instant Pot Potato Salad
- Red potatoes: Creamy texture and hold shape well when cooked, adding substance and heartiness to the potato salad.
- Mayonnaise: Provides creaminess and richness to the salad, binding all the ingredients together for a cohesive texture.
- Mustard: Adds a tangy and slightly spicy flavor, balancing the richness of the mayonnaise and enhancing the overall taste.
- Celery: Offers a crunchy texture and fresh flavor, providing a contrast to the soft potatoes and creamy dressing.
- Red onion: Adds a sharp and slightly sweet flavor, contributing depth and complexity to the potato salad.
- Hard-boiled eggs: Bring a protein boost and rich creaminess, enhancing the texture and flavor of the salad.
Did you know that adding a splash of pickle juice to the potato salad dressing can give it a tangy kick and extra flavor? It's a secret ingredient that can take your potato salad to the next level!
Read more: Instant Pot Pasta Salad Recipe
Essential Tools for Making This Potato Salad Recipe
- Instant Pot: Speeds up cooking time for potatoes without sacrificing flavor.
- Knife: Essential for cubing the potatoes and chopping ingredients like celery, onion, and eggs.
- Cutting board: Provides a stable surface for chopping and preparing ingredients safely.
Common Questions About Making Potato Salad in the Instant Pot
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 4 minutes
Total time: 19 minutes
Ingredients:
- 2 pounds red potatoes, cubed
- 1 cup water
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions:
- Place the cubed potatoes and water in the Instant Pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
- Quick release the pressure and drain the potatoes.
- In a large bowl, mix together the mayonnaise, mustard, celery, red onion, and eggs.
- Add the cooked potatoes to the bowl and gently mix until well combined.
- Season with salt and pepper to taste.
- Sprinkle with paprika before serving.
Nutritional value:
Per Serving in Calories: 350 kcal | Carbohydrates: 30 g | Protein: 5 g | Total Fat: 23 g | Saturated Fat: 3.5 g | Trans Fat: 0 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 13 g | Cholesterol: 70 mg | Sodium: 350 mg | Dietary Fiber: 3 g | Sugar: 3 g | Calcium: 40 mg | Potassium: 600 mg | Iron: 2 mg | Vitamin A: 150 µg | Vitamin C: 15 mg
Can You Make Instant Pot Potato Salad in Advance?
Make Ahead Instructions
- Prepare the potato salad as directed, cover, and refrigerate for up to 2 days before serving.
- Mix well before serving.
Freezing Instructions
- Potato salad can be frozen, but the texture may change slightly.
- Thaw in the refrigerator overnight before serving.
