Description
Creamy instant pot potato salad delivers comfort in every forkful, blending classic American picnic flavors with modern cooking convenience. Cool potatoes marinated in zesty dressing promise a crowd-pleasing side dish you’ll crave at summer gatherings.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) Yukon Gold or red potatoes, peeled and chopped
- 4 large eggs
- 1/2 cup (120 milliliters) chopped celery
- 1/4 cup (40 grams) chopped red onion
- 1/4 cup (40 grams) chopped dill pickles (optional)
Dressing Ingredients:
- 1 cup (240 milliliters) mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
Seasoning Ingredients:
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Arrange diced potatoes and whole eggs on a trivet inside the Instant Pot, ensuring they are elevated above the water.
- Pour water into the pot’s base, securing the lid and setting the valve to sealing position.
- Pressurize the Instant Pot at high setting for precisely 4 minutes, then immediately release the pressure.
- Transfer eggs directly into an ice bath to halt cooking and facilitate easy peeling.
- Allow potatoes to cool enough to handle comfortably.
- Carefully peel eggs and slice them into small, uniform pieces.
- Whisk together creamy mayonnaise, tangy mustard, sharp vinegar, and seasoning in a spacious mixing bowl.
- Incorporate cooled potatoes, chopped eggs, crisp celery, pungent red onion, and briny pickles into the dressing.
- Gently fold all ingredients until evenly coated and well distributed.
- Refrigerate the salad for at least 30 minutes to allow flavors to meld and develop.
- Before serving, optionally dust with a light sprinkle of vibrant paprika for added color and subtle warmth.
Notes
- Customize the cooking time for different potato types, ensuring perfect tenderness without turning them mushy.
- Choose waxy potatoes like Yukon Gold or red potatoes for a firmer texture that holds up well in the salad.
- Adjust the mayo-to-mustard ratio to create a tangier or creamier dressing based on personal preference.
- Make the recipe gluten-free by using certified gluten-free mustard and checking pickle ingredients.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Steaming
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg