Instant Pot Potato Salad
User Reviews
5.0
15 reviews
Excellent
Instant Pot Potato Salad
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Instant Pot Potato Salad is an easy and delicious side dish perfect for any get together.
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Ingredients
Instant Pot Potato Salad Ingredients List:
- 2 ½ pounds (1.1kg) red potatoes scrubbed and cut
- 1 ½ cups (375ml) water
- 4 eggs
- 1 red bell pepper deseeded and finely chopped
- 1 ½ cups (260g) cooked sweet corn kernels
- 3 scallions (spring onions), finely chopped
Instant Pot Potato Salad Dressing Ingredients:
- 1 cup (230g) mayonnaise
- 6 tablespoons apple cider vinegar
- salt to taste
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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
- Double up! This is an easy recipe to double or triple if you need to feed a crowd. It’s a great side dish for Thanksgiving, Christmas, and for all your summer picnics.
- Cut the potatoes into even sized cubes.
- There is no need to peel the potatoes. Waxy potatoes have tender skin, which adds flavor and nutrients to the Instant Pot potato salad recipe.
- Pressure cook hard boiled eggs at the same time as the potatoes.
- Use a trivet or the steamer basket so the potatoes and eggs are above the water.
- Cool the cooked potatoes and eggs quickly by transferring them to an ice bath for a few moments.
- Combine the cooled potatoes with the delicious potato salad dressing.
- Don't overmix, or you will have mashed potatoes.
- If you don’t have apple cider vinegar, you can swap out for the vinegar you have stored in your pantry.
- You can customize Instant Pot Potato Salad as you wish. I added sweet corn and peppers to my Instant Pot Potato Salad, but you can add mustard and pickles for a classic Potato Salad flavor.
- Refrigerate the potato salad for at least an hour before serving.
- Taste and adjust the seasoning as needed before serving.
- Storage - keep in an airtight container inside the fridge for up to 4 days.
- There are 8 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
11g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
75mg
(25%)
Sodium
194mg
(8%)
Potassium
649mg
(19%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
569IU
(11%)
Vitamin C
27mg
(30%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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