Instant Pot Potato Salad (Print-Friendly Version)
Creamy salad with tender potatoes, eggs, and pickles, all cooked quickly in the Instant Pot for a tasty side.
# Ingredients:
→ Base Ingredients
01 -
1.4 kilograms Russet potatoes, peeled and diced
02 -
3 large eggs
→ Cooking Liquid
03 -
360 milliliters water
→ Dressing
04 -
300 milliliters mayonnaise
05 -
30 milliliters white distilled vinegar
06 -
15 milliliters yellow mustard
07 -
10 grams fine salt
08 -
5 grams freshly cracked black pepper
09 -
4 grams granulated sugar
→ Mix-ins
10 -
130 grams dill pickles, chopped
11 -
75 grams onion, finely chopped
# Steps:
01 -
Peel potatoes and dice into even bite-sized cubes for consistent cooking.
02 -
Place a steamer basket into the Instant Pot and add water. Arrange diced potatoes evenly in the basket and set whole eggs on top of the potatoes.
03 -
Secure the lid, seal the valve, and cook on high pressure for 4 minutes. Perform a quick release as soon as the cycle completes; open once the pressure indicator drops.
04 -
Remove the steamer basket; transfer potatoes to a large mixing bowl. Place eggs immediately into an ice bath. Allow both potatoes and eggs to cool for 15 minutes.
05 -
In a separate bowl, combine mayonnaise, vinegar, mustard, salt, pepper, and sugar. Whisk until smooth and fully emulsified.
06 -
Peel and chop the cooled eggs. Add eggs, chopped pickles, and onion to the cooled potatoes. Pour the prepared dressing over and gently fold all ingredients together until evenly coated.
07 -
Cover and refrigerate the salad for a minimum of 2 hours to develop flavors and firm texture. Before serving, stir and adjust seasoning or mayonnaise to taste.
# Notes & Tips:
01 -
For variation, substitute dill pickles with sweet pickles or incorporate thinly sliced celery for added crunch.