Instant Pot Potato Salad Recipe
User Reviews
5.0
9 reviews
Excellent
Instant Pot Potato Salad Recipe
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Once you make this Southern-style Instant Pot Potato Salad recipe, you won't want to make it any other way! It's got the perfect balance of mayonnaise to mustard without being overly creamy.
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Ingredients
- 2 lbs. Russet potatoes peeled and cut into 1-2 inch chunks
- 1 ½ cups water
- 3 large eggs
- ¾ cup mayonnaise
- 2 Tbsp. yellow mustard or Dijon
- ⅓ cup dill pickle relish
- 1 ½ tsp. salt plus more to taste
- ¼ tsp. black pepper plus more to taste
- 4 oz. Bacon cooked and crumbled
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Instructions
- Rinse and scrub potatoes to remove any visible dirt, and then peel using a vegetable peeler. Cut the potatoes into 1- to 2-inch chunks.
- Pour the water into a 6-quart Instant Pot and set either a trivet or a steamer basket inside. Add the potatoes and then place the eggs on top. Set the Instant Pot to high pressure and cook for 5 minutes. Immediately release the pressure as soon as the timer goes off.
- Meanwhile, whisk together the mayonnaise, mustard, relish, salt, and black pepper in a medium-sized bowl.
- Once cooked, remove the basket or trivet from the pot and pour out the water. Add the potatoes back into the pot. Using a potato masher or a large fork, break apart the potatoes into smaller chunks, being careful not to overly mash them.
- Let the hard-boiled eggs soak in an ice water bath for 5-10 minutes, or until cool to the touch. Peel and then coarsely chop them.
- Add the mayo-mustard sauce, crumbled bacon, and eggs to the potatoes. Stir until everything is just mixed.
- Serve immediately or refrigerate for at least 2 hours to serve chilled. Sprinkle with freshly chopped dill and enjoy!
Notes
- Mayonnaise: Duke's mayonnaise is by far the BEST mayo to use in this recipe. Hellmann's is a close second if you're not able to find it!
- Prep-Ahead: This dish is even better the next day. Either make the whole potato salad up to 1-2 days ahead of time. Or, cook the eggs and potatoes the day before.
- Storage: Keep potato salad in an airtight container and place in the fridge for up to 4-5 days.
Nutrition Information
Show Details
Calories
262kcal
(13%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
615mg
(26%)
Potassium
435mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
104IU
(2%)
Vitamin C
5mg
(6%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 615mg | 26% |
| Potassium | 435mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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