Instant Pot Quick Potato Salad

Instant Pot Quick Potato Salad

from pressurecookingtoday.com
Side Dish
140 min
8 servings
355 kcal / serving

This Instant Pot Potato Salad Recipe is so easy, you’ll want to make it all the time! Cook hard-boiled eggs and potatoes together in the pressure cooker for quick, perfectly cooked eggs and potatoes every time. This is the best Instant Pot potato salad recipe!

Ingredients

  • 6 mediumrusset potatoes (peeled and cubed**)
  • 1 ½ cupswater
  • 4 largeeggs
  • ¼ cupfinely chopped onion
  • 1 cupmayonnaise
  • 2 tablespoonsfinely chopped fresh parsley
  • 1 tablespoondill pickle juice
  • 1 tablespoonmustard (i use french’s yellow mustard)
  • salt and pepper to taste

Directions

  1. 1

    Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and eggs. Lock lid in place, select High Pressure, 4 minutes cook time, and press start.

  2. 2

    When the cook time ends, turn off pressure cooker and do a quick pressure release. When the pressure valve drops, carefully remove the lid.

  3. 3

    Remove the steamer basket from the pressure cooking pot. Put the eggs into ice-cold water to cool. Allow the potatoes to cool separately.

  4. 4

    In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add the cooled potatoes and gently mix the mayonnaise mixture into the potatoes.

  5. 5

    Peel and dice three of the cooled eggs and stir into potato salad. (If needed, add more mayonnaise to achieve desired consistency.) Add salt and pepper to taste.

  6. 6

    Chill at least one hour before serving. Just prior to serving, top with slices of remaining hard-boiled egg.