Description
Instant Pot Potato Salad. The classic summertime side dish, made easy with pressure cooking.
Ingredients
Scale
- 1½ pounds baby red potatoes
- 2 eggs
- ½ cup mayonnaise
- 2 tablespoons cider vinegar
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- ½ cup diced celery (about 1 celery stalk)
- ¼ cup diced red onion (about ¼ of a large red onion)
- 2 tablespoons minced fresh parsley
Instructions
- Everything in the pot: Pour 1 cup of water into an Instant Pot or other pressure cooker. Add a vegetable steaming basket, then fill the basket with the baby red potatoes. Set the eggs on top of the potatoes.Â
- Pressure Cook for 6 minutes with a quick pressure release: Lock the pressure cooker lid. Cook at high pressure for 6 minutes in an Instant Pot, electric pressure cooker, or stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot). Quick release the pressure. Once the pressure is released, unlock the pot, opening the lid away from you to avoid the hot steam.
- Chop the potatoes and eggs, and mix the potato salad: Take the eggs out of the pot and cool them down under cold running water. Carefully lift the vegetable basket of potatoes from the pressure cooker and set it aside to cool. Whisk the mayonnaise, cider vinegar, sea salt, and black pepper in a large bowl until smooth. Stir in the diced celery, diced red onion, and fresh parsley. Peel and dice the eggs and stir them into the bowl of dressing. Cut the baby potatoes into ¾-inch chunks, then fold them into the bowl of dressing until coated. Cover the bowl and refrigerate for at least 2 hours. Stir again to re-coat the potatoes, serve, and enjoy!
Notes
Potato salad lasts a day or two in the refrigerator or two hours at room temperature. (For those of you leaving it out on the picnic table: Let’s be careful out there.)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American