Instant Pot Potato Salad
This potato salad uses an Instant Pot to quickly and evenly cook potatoes to a tender state, eliminating the need for boiling and peeling over the stovetop. The cooked potatoes are mixed with seasonings and other ingredients to create a creamy, textured salad with uniform softness. The final dish is cool, creamy, and well-seasoned, with bite-sized chunks of perfectly tender potatoes.
Equipment
- Instant pot
- Mixing bowl
- Measuring cups and spoons
- Knife
Ingredients
- 2 pounds potatoes preferably Yukon Gold or red potatoes
- 1/2 cup mayonnaise for creaminess
- 1 tablespoon yellow mustard adds tang
- 2 hard-boiled eggs eggs chopped for texture
- 1 small red onion finely chopped
- to taste salt and black pepper
Instructions
- Peel or scrub the potatoes thoroughly to remove any dirt, then cut them into uniform chunks for even cooking.
- Add the potato chunks to the Instant Pot and pour in enough water to just cover them. Secure the lid and set the valve to sealing.
- Select the Manual or Pressure Cook setting and cook on high pressure for 5 minutes. Once done, quick release the pressure and carefully open the lid.
- Drain any excess water from the potatoes and gently transfer them to a large mixing bowl. Let them cool for a few minutes until they are just warm.
- Add mayonnaise, yellow mustard, and chopped eggs to the bowl, then gently fold everything together until the potatoes are coated evenly and the mixture is creamy.
- Finely chop the red onion and stir it into the potato salad, distributing it evenly for a slight crunch and sharp flavor.
- Season with salt and black pepper to taste, then give everything a final gentle fold to combine all the flavors.
- Cover the bowl and refrigerate the potato salad for at least 30 minutes to allow flavors to meld and chill the dish thoroughly.
- Serve the potato salad cold, garnished with additional herbs or seasoning if desired, and enjoy the creamy texture and balanced flavors.
