Instant Pot Potato Salad: Easy Recipe
Are you a fan of potato salad? I sure am and today I’m sharing a quick and easy Instant Pot Potato Salad recipe. Cooking potatoes in the Instant pot is a breeze. In fact, when using small chopped potatoes, they will be cooked by the time your pot has come to pressure so this recipe has a zero cooking time! How good is that!
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Contents
Why Is potato salad good for you?
Well, potato salad is rich in a number of nutrients and vitamins. For a start the this recipe has plenty of vitamin C, potassium, fiber and protein. In fact this fantastic creamy potato salad is a great option to go alongside many dishes and it’s always popular at a BBQ.
What Dishes Do You Make With Potato Salad?
Growing up in New Zealand we had plenty of BBQ’s in the Summer months. Potato salad was a staple side dish whenever we had BBQ meat and even went well as a Christmas Dinner as Christmas was on a hot Summer’s Day.
Potato Salad goes well with sticky ribs, bbq chicken legs, steak, turkey green beans and asparagus. It also pairs well with other salads, such as a caprese salad, chicken mango salad or Thai salad.
RELATED POST: WEIGHT WATCHERS MACARONI SALAD
Ingredients foR pRESSURE COOKER pOTATO SALAD
- 8 potatoes, peeled and cubed
- 4 cups water
- 1 tbsp salt
- 4 eggs
- ½ white onion
- 1.5 cup mayo
- 1 tbsp mustard
- 1/2 tsp pepper
- 1 tsp paprika
- 2 tbsp dill
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how to make potato salad in the instant pot
Peel and cube potatoes into 1-2 inch cubes.
Place the potatoes in the instant pot. Add enough water to cover the potatoes. Add salt.
Place the eggs in the instant pot on top of potatoes and close the lid. Make sure the pressure value is set to close.
Set the instant pot to pressure cook for zero minutes on high pressure. The potatoes and eggs will cook while the pressure is building and don’t need extra cooking time once the pot has come to pressure.
Chop the onion to the desired size.
Once the instant pot is done cooking, safely release the pressure by opening the pressure value using a towel or hot pad.
Remove the eggs and soak in ice water. Peel and chop the eggs once cooled.
Drain the potatoes from the water and place back into instant pot.
Add onions, eggs, mayonnaise, and remaining seasonings to the potatoes.
Mix all the ingredients together using a wooden or metal spoon. I prefer a wooden spoon as it doesn’t scratch the pot.
Mix until everything is combined.
Your creamy Instant Pot Potato Salad is now ready to serve.
This is a delicious, simple and easy recipe and one I really enjoy making in my Instant Pot.
Did you enjoy this Potato Salad? You may also love the following posts:
- Weight Watchers Sheet Pan Chicken Fajitas
- Instant Pot Mexican Recipes
- Instant Pot Steak Soup
- Weight Watchers One Pot Peppered Steak
The Best Instant Pot Potato Salad Recipe
This Instant Pot Potato Salad Recipe is a quick and easy recipe you can follow if you are a fan of potato salad.
Ingredients
- 8 potatoes, peeled and cubed
- 4 cups water
- 1 tbsp salt
- 4 eggs
- ½ white onion
- 1.5 cup mayo
- 1 tbsp mustard
- 1/2 tsp pepper
- 1 tsp paprika
- 2 tbsp dill
Instructions
Peel and cube potatoes into 1-2 inch cubes. Place the potatoes in the instant pot. Add enough water to cover the potatoes. Add salt. Then place the eggs in the instant pot on top of potatoes and close the lid. Make sure the pressure value is set to close.
Set the instant pot to pressure cook for zero minutes on high pressure. The potatoes and eggs will cook while the pressure is building and don’t need extra cooking time once the pot has come to pressure.
Chop the onion to the desired size. Once the instant pot is done cooking, safely release the pressure by opening the pressure value using a towel or hot pad.
Remove the eggs and soak in ice water. Peel and chop the eggs once cooled.
Drain the potatoes from the water and place back into instant pot. Then add onions, eggs, mayonnaise, and remaining seasonings to the potatoes.
Mix all the ingredients together using a wooden or metal spoon. Mix until everything is combined.
Your creamy Instant Pot Potato Salad is now ready to serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 964Total Fat: 67gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 54gCholesterol: 221mgSodium: 2426mgCarbohydrates: 76gFiber: 8gSugar: 5gProtein: 16g
