Instant Pot Potato Salad
This Instant Pot Potato Salad is a creamy, flavorful side dish that's quick and easy to make—perfect for any gathering!
Equipment
- Instant Pot
- Mixing Bowl
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 3 lbs Russet potatoes cut into large chunks
- 3 large eggs hard-boiled
- 1.5 cups water
- 1 cup mayo regular or light
- 0.5 cups sour cream or Greek yogurt
- 2 teaspoons mustard yellow or Dijon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Start by washing the russet potatoes thoroughly. Cut them into large chunks, about 1-2 inches each.
- Place the eggs on a trivet inside the Instant Pot. Add 1 ½ cups of water to the bottom of the pot.
- Add the cut potatoes to the Instant Pot, ensuring they are stacked on top of the trivet with the eggs.
- Close the lid and set the valve to the sealing position. Select the manual or pressure cook setting and set the timer for 8 minutes.
- Once the cooking time is complete, perform a quick release by carefully switching the valve to venting.
- Transfer the eggs to a bowl of ice water to cool down quickly. Let the potatoes cool for a few minutes before draining any excess water.
- In a large mixing bowl, combine the mayo, sour cream, mustard, salt, and pepper. Whisk together until smooth and creamy.
- Peel the cooled eggs and chop them into small pieces. Add the chopped eggs and cooled potatoes to the dressing.
- Gently fold everything together, ensuring the potatoes are coated without mashing them.
- For the best flavor, refrigerate the potato salad for at least 30 minutes before serving.
Notes
- For a dairy-free version, substitute the mayo and sour cream with dairy-free alternatives like cashew cream or coconut yogurt.
- Consider adding peas or diced celery for added nutrition and color.
- Taste as you go to ensure the seasoning meets your preference.