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Instant Pot Potato Salad
Instant Pot Potato Salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Pressure cooker potato salad: cook potatoes and eggs together, mix with mayo-Dijon dressing. Effortless deliciousness!
Ingredients:
  • 3 or 4 medium Russet or Yukon Gold potatoes (2 to 2 ½ pounds), peeled and quartered if Russets, halved if Yukon Gold
  • 2 large eggs
  • 1/4 cup pickle juice from a jar of Kosher dill pickles (plus more to taste)
  • 3 tablespoons finely chopped dill pickles
  • 1/4 cup chopped parsley
  • 1/2 cup chopped red onion
  • 2 stalks celery, chopped
  • 1 or 2 chopped scallions, including the greens
  • 1 medium carrot, peeled and finely chopped
  • 1/2 red bell pepper, chopped
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon ground black pepper
  • Salt to taste
Instructions:
  • Prepare the potatoes and eggs: Add a cup of water to the pressure cooker and insert the steamer basket. Place the quartered potatoes in the basket and arrange the eggs on top. Seal the pressure cooker, ensure the pressure regulator is set to "Sealing." For Instant Pot users, choose the "Steam" program for 5 minutes; otherwise, manually set to "High Pressure" for 5 minutes. Cooking starts once it reaches full pressure, approximately 10 to 15 minutes.
  • Quickly release the pressure by switching the pressure release knob from “Sealing” to “Venting” as soon as the timer goes off. Allow a minute or two for the pressure to fully release.
  • Using heat-proof mitts, carefully remove the steamer basket from the pressure cooker. Place the eggs in cold water and let the potatoes cool in the basket for 10 minutes. Cube the potatoes once cooled. Peel and coarsely chop the eggs, keeping them separate from the potatoes.
  • In a large mixing bowl, toss together potatoes and eggs with the remaining salad ingredients: Kosher dill pickle juice, finely chopped pickles, parsley, onions, celery, scallions, hard-boiled eggs, carrots, and red bell pepper.
  • Prepare the dressing: Combine mayonnaise, mustard, and pepper in a small bowl. Gently fold the dressing into the potato mixture and adjust salt to taste.
  • Enjoy the potato salad either warm or chilled; store in the refrigerator for up to 3 days.

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