Instant Pot Potato Salad
Summer isn't summer without potato salad. This Instant Pot Potato Salad is so easy and time-saving that you will make it often. Guaranteed!
Servings: 10 servings
Calories: 295kcal
Ingredients
- 1 cup water
- 3 pounds gold potatoes peeled and chopped
- 4 large eggs
- 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 chopped green onions
Instructions
- Add water and chopped potatoes into the bottom of the Instant Pot insert. Place uncooked eggs in their shell on top of the potatoes.
- Secure the lid and turn the valve to sealing. Select high pressure and set the time for 4 minutes.
- When done, quick release the pressure and immediately remove the eggs to a bowl of ice water to stop the cooking. Drain water from the potatoes.
- While the potatoes and eggs are cooking, whisk together the mayonnaise, milk, lemon or pickle juice, and sugar in a small bowl. Taste and season with salt and pepper.
- Pour the dressing over the warm potatoes. Chop the eggs and add them to the bowl. Stir gently, cover, and refrigerate for a few hours to let the flavors blend and the salad to chill.
Nutrition
Calories: 295kcal | Carbohydrates: 26g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 183mg | Potassium: 623mg | Fiber: 3g | Sugar: 3g | Vitamin A: 138IU | Vitamin C: 28mg | Calcium: 39mg | Iron: 1mg