Instant Pot Potato Salad
User Reviews
5
Instant Pot Potato Salad
Description
The salad starts by pressure cooking 1-inch potato cubes with salt, vinegar, and water in the Instant Pot, along with whole eggs to hard-boil simultaneously. Using evenly sized cubes helps achieve consistent doneness during the "zero-minute" cook time, which accounts for the time the pot takes to reach pressure. After cooking, potatoes are drained and cooled, and eggs cooled separately before peeling and chopping.
The dressing combines mayonnaise, whole grain mustard, vinegar, and seasonings, then tosses with diced red onion, pickles, celery, fresh dill, chopped eggs, and potatoes. The blend creates a creamy, tangy mix with crunch from the vegetables and aromatic dill. Pepper and salt are adjusted to taste.
This potato salad holds well chilled for up to three days. It is important to keep it refrigerated and consume within that timeframe for safety. The recipe warns that potatoes may harden slightly after chilling but retains good flavor. It also notes the possibility of needing a little additional cooking time for larger potato cubes or variations in potato type.
Ingredients
- 3⅓ pounds russet potato peeled, cut into 1-inch cubes
- 2½ teaspoons table salt fine
- 3 tablespoons (45ml) rice vinegar divided, unseasoned, or apple cider vinegar
- 4 cups (1L) water cold, running tap, unspecialized source
Dressing Ingredients
- 3 (200g) egg hard boiled and finely chopped, large
- 1 (102g) red onion finely diced, small
- 1 (55g) dill pickle finely diced, or cornichon
- 3 talks (120g) celery , finely diced
- 8 - 10 tems dill finely chopped, fresh
- 1 cup (250g) mayonnaise full fat
- 1 tablespoon (15g) whole grain mustard
- 1 tablespoon (15ml) rice vinegar unseasoned, or apple cider vinegar
- ½ teaspoon garlic powder
- salt kosher salt, to taste; ground black pepper, to taste
- black pepper kosher salt, to taste; ground black pepper, to taste
Instructions
- Pressure Cook Potatoes and Eggs: Add 2½ tsp fine table salt, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and 4 cups (1L) cold tap water in Instant Pot. Submerge all the potato cubes in the water mixture, then layer 3 large eggs on top. Close lid and pressure cook at Low Pressure for 0 (zero) minutes, then Quick Release. Immediately release the pressure and carefully open the lid. Amy + Jacky's Tips: Make sure you taste one of the potato cubes to ensure they're cooked to your preferred firmness. If your cubed potatoes are bigger, they may need to sit in the hot water for a few more minutes to finish cooking. Place hard boiled eggs in cold water, then gently drain the potato cubes with a colander.
- Prepare Ingredients: While the potatoes and eggs are cooking, prepare the remaining ingredients. Don’t put away the knife and the chopping board because you'll need it to chop the hard boiled eggs later.
- Cool Potatoes: Gently layer the hot cubed potatoes on a large tray. Drizzle and season the potatoes with 2 tbsp (30ml) rice vinegar or apple cider vinegar while they're hot. Let the potatoes cool for 30 minutes. Finely chop the hard boiled eggs once they're cool to touch.
- Make Salad Dressing: In a large mixing bowl, add 1 cup (250ml) mayonnaise, finely diced ingredients (red onion, pickle, and celery), finely chopped hard boiled eggs, 1 tbsp (15g) whole grain mustard, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and ½ tsp garlic powder. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula. Gently fold in the cooled potatoes with a silicone spatula. Taste the salad and season with more kosher salt & fresh ground black pepper to taste. Amy + Jacky's Tip #1: Don’t overmix because you don’t want the potato salad to be too mushy. Amy + Jacky's Tip #2: You'll want the potato salad to be a little on the salty side because putting it in refrigerator will decrease the perception of seasoning. Cover and place potato salad in refrigerator for at least 3 hours. The potatoes will harden a little once they are cooled.
- Serve: Serve tasty potato salad cold or at room temperature as a side dish. Be sure to print out a few copies of the recipe because someone may ask for your tasty secrets. Enjoy~
Notes
- Cut potatoes into even 1-inch cubes to ensure uniform cooking throughout.
- The "zero-minute" pressure cook time allows the pot to come to pressure and effectively cook the potatoes and eggs.
- Potatoes may need to rest in hot water a few minutes after cooking if firmer texture is desired.
- Potato salad keeps refrigerated up to 3 days and should not be left out longer than 2 hours.
- If your Instant Pot cannot set zero minutes, cook for 1 minute at low pressure then quick release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 12
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 778mg | 32% |
| Potassium | 706mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 10.5mg | 12% |
| Calcium | 38mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
