Instant pot Potato Salad
Instant pot Potato Salad

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, instant pot potato salad. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Instant pot Potato Salad is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Instant pot Potato Salad is something which I have loved my whole life.

Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.

To get started with this recipe, we have to first prepare a few ingredients. You can cook instant pot potato salad using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Instant pot Potato Salad:
  1. Make ready 3 lbs baby red potatoes, peeled, 1" dice
  2. Take 4 eggs
  3. Make ready 1 cup water
  4. Make ready 2 cup mayo
  5. Make ready 2 cup celery
  6. Make ready 2/3 cup green onions, mostly green tops, sliced
  7. Take 2 tsp mustard seed
  8. Make ready 1/2 tsp celery seed
  9. Make ready 1 tsp season salt
  10. Prepare 1/2 tsp salt
  11. Make ready 2 tsp sugar
  12. Get 1/2 tsp pepper
  13. Get 4 tbls white vinegar

With a flavorful, creamy, and a bit tangy dressing, this is the PERFECT easy potato salad recipe! Potato salad is a classic summer dish that's always perfect for a barbecue. Easy Instant Pot® Potato Salad Easy Instant Pot® Potato Salad. Separate egg yolks from the whites of the hard-boiled eggs and place the yolks in a bowl.

Steps to make Instant pot Potato Salad:
  1. Wash, Peel and Cut potatoes, 1" dice
  2. Add 1 cup water to the instant pot and place steamer basket inside. Add diced potatoes and place eggs on top of potatoes, lid on, seal the vent, and steam 8 minutes.
  3. Quick release the steam. Allow potatoes to cool completely. Place the eggs in a bowl of ice water for 5 min. Peel and chop, then allow to cool more if still warm.
  4. Mix remaining ingredients in a medium sized bowl. Add cooled, chopped eggs.
  5. See mom tip…
  6. In a large bowl, add potatoes, then pour dressing on top. Gently stir until all potatoes are covered.
  7. Let potato salad chill overnight in the fridge
  8. Mom tip: if you find yourself making this potato salad at 10 pm because that's the only time you have alone, and the potatoes are not cooled, I like to make the dressing, but keep it separate from the warm potatoes. Place both in the fridge overnight, then mix in the morning. It will still meld and be wonderful for lunch. 😉

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, add chopped egg whites, celery, onion, and pickles. Side Dish Fourth of July Instant Pot Gluten-Free. Potato salad gets a pressure cooker makeover! Cook the potatoes and eggs together in the pressure cooker, then mix with the rest of the salad ingredients and a mayonnaise-Dijon dressing.

So that is going to wrap it up for this exceptional food instant pot potato salad recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!