Instant Pot Potato Salad
User Reviews
5
Instant Pot Potato Salad
Description
Instant Pot Potato Salad uses red potatoes and eggs cooked simultaneously in an Instant Pot, taking advantage of pressure cooking for speed and even cooking. The potatoes are cut into even cubes without peeling, as their tender skins add flavor and nutrients. After cooking, the eggs are peeled and chopped, and the potatoes are mixed with diced red bell pepper, sweet corn kernels, and scallions, adding crunch and sweetness.
The dressing combines mayonnaise and apple cider vinegar seasoned with salt, providing a creamy and slightly acidic coating that balances the sweetness of the added vegetables. The salad is gently mixed to avoid mashing the potatoes, then chilled before serving to enhance flavor melding.
This dish works well as a side for holiday meals or picnics, and the recipe can be doubled or tripled for larger groups. It stores well refrigerated up to four days and can be customized with additions like mustard or pickles for a classic twist.
Using a trivet during pressure cooking keeps potatoes and eggs above the water, preventing sogginess. Cooling eggs in ice water eases peeling. Vinegar types may be substituted based on availability.
Ingredients
Instant Pot Potato Salad Ingredients List:
- 2 ½ pounds potatoes scrubbed and cut, red variety; 1.1kg
- 1 ½ cups water 375ml
- 4 egg
- 1 red bell pepper deseeded and finely chopped
- 1 ½ cups corn sweet variety; cooked; kernels; 260g
- 3 scallions (spring onions), finely chopped
Instant Pot Potato Salad Dressing Ingredients:
- 1 cup mayonnaise 230g
- 6 tablespoons apple cider vinegar
- salt to taste
Instructions
To Make The Instant Pot Potato Salad:
- Add water to the Instant Pot insert.
- Put the trivet inside the insert, and then place the potatoes and eggs on top of the trivet.
- Close the lid and turn valve to the sealing position (not venting). Set for manual pressure / high pressure for 5 minutes.
- Once cook time has completed, allow for a natural pressure release of 5 minutes, then perform a quick pressure release to remove remaining pressure.
- Place the eggs in a bowl of ice water for 5 minutes. Then peel, chop, and set them aside.
- Once potatoes are cool, transfer to a large salad bowl and add in the chopped eggs, bell pepper, sweet corn and scallions.
To Make The Instant Pot Potato Salad Dressing:
- In a small bowl, mix together the mayonnaise and apple cider vinegar, and add salt to taste.
- Pour the dressing on top of the Instant Pot Potato Salad and then mix until fully coated.
Notes
- Cut potatoes into evenly sized cubes for uniform cooking.
- Leave skins on red potatoes to retain flavor and nutrients; peeling is optional.
- Use a trivet or steamer basket in the Instant Pot to keep ingredients above water.
- Cool eggs in an ice bath for easier peeling after pressure cooking.
- Mix dressing gently to avoid breaking potatoes into mash.
- Refrigerate the salad at least one hour before serving to improve flavor.
- Store leftovers in an airtight container in the fridge for up to four days.
- Feel free to customize with mustard, pickles, or other preferred ingredients.
- Apple cider vinegar can be replaced with other pantry vinegars if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 75mg | 25% |
| Sodium | 194mg | 8% |
| Potassium | 649mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 27mg | 30% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
