Description
This streamlined Instant Pot Potato Salad recipe takes the hassle out of preparing a classic side dish by cooking tender, earthy Yukon Gold potatoes and perfectly hard-boiled eggs in one single cycle. The result is a consistent, creamy potato salad with a balanced, tangy profile featuring crunchy celery and red onion. Perfect for potlucks and gatherings, this one-pot method saves time and ensures a clean flavor profile that everyone will enjoy.
Ingredients
2.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
6 large eggs, room temperature
1 cup full-fat mayonnaise
2 tbsp yellow mustard
2 stalks celery, finely diced
1/4 cup red onion, finely minced
3 tbsp sweet relish
Salt and black pepper to taste
Instructions
Pour one cup of cold water into the base of the Instant Pot.
Place the metal trivet inside the inner pot.
Arrange the cubed potatoes on the trivet or in a steamer basket.
Carefully place the six eggs on top of the potato layer.
Secure the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes.
Perform a quick manual pressure release immediately when the timer finishes.
Transfer the potatoes to a large mixing bowl to cool.
Peel the eggs under cold running water and dice into medium chunks.
Whisk the mayonnaise, yellow mustard, sweet relish, salt, and pepper in a bowl.
Fold the dressing, diced celery, red onion, and diced eggs into the cooled potatoes.
Notes
Ensure the potatoes are cut into uniform 1-inch pieces for even cooking. For best results, allow the potatoes to cool completely before mixing to prevent the mayonnaise from melting. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Baking
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 165mg