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Instant Pot Potato Salad

Instant Pot Potato Salad

Devashish
This 25-minute Instant Pot Potato Salad delivers the perfect balance of convenience and classic comfort. Packed with fiber and essential nutrients like potassium and vitamin C, this crowd-pleasing side dish requires minimal prep while delivering maximum flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 10
Calories 166 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1 cup water
  • 3 pounds Yukon Gold Potatoes
  • 3 eggs
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 Tablespoons yellow mustard or half dijon mustard
  • 2 ribs celery
  • 1/4 cup red onion chopped
  • 2 pickles minced + splash of pickle juice

Instructions
 

  • Add water and chopped potatoes to the bottom of the instant pot. Place the eggs on top of the potatoes.
  • Secure the instant pot lid and turn the valve to sealing. Select high pressure/manual and set timer to 4 minutes.
  • When the timer beeps, quick release the pressure. Remove the eggs to a bowl of cold water and drain the water from the pot.
  • Separate egg yolks from the whites of the hard-boiled eggs and place the yolks in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
  • Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles.
  • Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.

Nutrition

Calories: 166kcalCarbohydrates: 21gProtein: 6gFat: 7gSaturated Fat: 1gCholesterol: 60mgSodium: 360mgPotassium: 639mgFiber: 4gSugar: 2gVitamin A: 165IUVitamin C: 16.2mgCalcium: 67mgIron: 4.7mg
Keyword creamy potato dish, make-ahead potluck, pressure cooker salad, quick potato salad, summer picnic side
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