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Instant Pot Potato Salad
This Instant Pot Potato Salad recipe is sure to be your new favorite way to prepare this classic summer side dish! Make it in just minutes using your pressure cooker. No sweating over a hot stove required! Perfect for summer barbecues!
👥 8 Servings⏱️ Prep & Cook: 24 min⏳ Prep: 20 min🔥 Cook: 4 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
Add cubed potatoes to the Instant Pot and top with eggs. Pour in water and close the lid. Pressure cook on HIGH pressure for ⏱️ 4 minutes.
large eggs4water1 cup
2
Once all the steam has released carefully open the lid and transfer the eggs to a bowl filed with ice and cold water. When the eggs are cool enough to handle peel and separate the egg yolks from the egg whites.
large eggs4water1 cup
3
Add the egg yolks to a bowl along with the mayonnaise, mustard, vinegar, paprika and pickle juice. Mix until the dressing is smooth and clump free.
mayonnaise1 cupvinegar1 tbsppickle juice3 tbsp
4
Drain the potatoes and add them to a large bowl. Add the pickles, red onion, parsley, chopped up egg whites and the dressing.
5
Toss to combine and season with salt and pepper to taste. Store in the refrigerator for ⏱️ 2 hours to cool down then serve!
salt and pepper, to taste
Nutrition Facts
calories
235 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
392 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
105 mg
carbohydrate Content
2 g
saturated Fat Content
4 g
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