Instant Pot Potato Salad
User Reviews
4.8
Instant Pot Potato Salad
Description
This Instant Pot Potato Salad starts by adding water and chopped Yukon gold potatoes to the pressure cooker. Whole eggs are placed on top, and the pot cooks under high pressure for 4 minutes. A quick release allows removing eggs to cool while draining the potatoes. Separating the yolks and mashing them with mayonnaise, buttermilk, mustard, pickle juice, salt, and pepper forms a creamy dressing.
Pouring the dressing over warm potatoes lets them absorb flavor. Chopped egg whites, celery, red onion, and minced pickles add texture and brightness. The salad is stirred well, then chilled to develop flavors fully. This approach offers soft, but not overly mushy, potatoes and a balanced, tangy dressing with crunch from vegetables and pickles.
It serves as a cold side dish suitable for picnics, barbecues, or family meals. The instant pot reduces cooking time significantly compared to stovetop versions.
Ingredients
- 1 cup water
- 3 pounds potato Yukon gold variety
- 3 egg
- salt
- black pepper
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 Tablespoons yellow mustard (or half dijon mustard)
- 2 ribs celery
- 1/4 cup red onion , chopped
- 2 pickles , minced + splash of pickle juice
Instructions
- Add water and chopped potatoes to the bottom of the instant pot. Place the eggs on top of the potatoes.
- Secure the instant pot lid and turn the valve to sealing.
- Select high pressure/manual and set timer to 4 minutes.
- When the timer beeps, quick release the pressure. Remove the eggs to a bowl of cold water and drain the water from the pot.
- Separate egg yolks from the whites of the hard-boiled eggs and place the yolks in a bowl.
- Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
- Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles.
- Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.
Notes
- If an Instant Pot is not available, this recipe can be made on the stove using a traditional potato salad method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 60mg | 20% |
| Sodium | 360mg | 15% |
| Potassium | 639mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 16.2mg | 18% |
| Calcium | 67mg | 7% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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