Instant Pot Potato Salad
User Reviews
5
Instant Pot Potato Salad
Description
Instant Pot Potato Salad combines peeled and cubed red potatoes with eggs that are cooked simultaneously in a pressure cooker, ensuring both components are ready quickly and without fuss. The potatoes are drained and cooled before mixing with a creamy dressing made from mayonnaise, yellow mustard, salt, black pepper, onion powder, garlic powder, and paprika, which adds a subtle smoky warmth. Diced hard-boiled eggs are folded into the salad to add protein and texture, with slices of egg arranged on the top for presentation just before serving.
This potato salad is suitable for make-ahead preparation, offering convenience for gatherings or meals throughout the week. Its creamy dressing and balanced seasoning provide a classic flavor that pairs well with a variety of main dishes.
Additional mix-ins like chopped pickles, onions, or celery can be added to customize the salad. Leftovers can be refrigerated for several days, making it practical for multiple meals. Serving the salad chilled helps maintain its texture and freshness, and using a bowl of ice underneath can keep it cool during events.
Ingredients
- 3 cups potato peeled and cubed into 1'' pieces, red
- 4 egg
- 1 ½ cups water
- 1 cup mayonnaise
- 1 Tablespoon yellow mustard prepared
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Put steamer basket in the pressure cooker pot. Add the water, potatoes and place the eggs on top of potatoes. Place lid on pressure cooker and lock into place. Select high pressure and set to 4 minutes.
- When the four minutes is done, quick release pressure. Remove the lid when the pressure is released. Remove the steamer basket from the pressure cooker. Gently place eggs in cold water. Allow potatoes to cool.
- In a large mixing bowl combine the mayonnaise, yellow mustard, salt, pepper, onion powder, garlic powder and paprika. Add cooled potatoes and gently mixed until potatoes are covered in mayonnaise mixture.
- Peel and dice three of the cooled eggs. Gently mix into the potato salad. Chill at least one hour before serving.
- Right before serving top with slices of remaining hard boiled egg.
Notes
- Red or Russet potatoes can be used interchangeably for this salad, peeled according to preference.
- Chopped pickles, onions, or celery may be added to the salad for extra flavor and crunch.
- The salad benefits from chilling at least one hour to allow flavors to meld before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- When serving at a party, place the salad bowl on ice to keep it chilled and fresh.
- Optional additions like cooked bacon or minced dill can be mixed in for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 412mg | 17% |
| Potassium | 641mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 11.5mg | 13% |
| Calcium | 29mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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