Easy Instant Pot® Potato Salad
Perfect classic potato salad made easy with your Instant Pot®. It's the best crowd-pleaser! Keep it hassle-free by cooking eggs and potatoes together.
- Serves: 10 persons
- 1cup water
- 2pounds red potatoes, cut into 1-inch chunks
- ⅓cup mayonnaise
- 2teaspoons red wine vinegar
- 1teaspoon Dijon mustard
- 1celery stalk, diced
- ½teaspoon salt
- ¼teaspoon ground black pepper
- 1tablespoon chopped fresh chives
Step 1Pour water in a multi-functional pressure cooker (such as Instant Pot®). Place steamer; add potatoes and eggs. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 3Place potatoes in a large bowl. Peel eggs, remove egg yolks, and chop egg whites. Mash yolks and whisk with mayonnaise, vinegar, and mustard in a bowl until well combined to form the dressing.
Step 4Combine chopped egg whites, potatoes, and celery; pour in dressing and stir until evenly coated. Season with salt and pepper and sprinkle with chives. Refrigerate before serving.