Instant Pot Potato Salad

Pressure Cooker, Sides

Cook Time: 0 min Servings: Servings 8 - 12 Source: pressurecookrecipes.com

Ingredients

3⅓ pounds russet potatoes , peeled, cut into 1-inch cubes⅓
2½ teaspoons fine table salt
3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar , divided
4 cups (1L) cold running tap water
Dressing Ingredients
3 (200g) large eggs , hard boiled and finely chopped
1 (102g) small red onion , finely diced
1 (55g) dill pickle or cornichon , finely diced
3 stalks (120g) celery , finely diced
8 - 10 stems fresh dill , finely chopped
1 cup (250g) full fat mayonnaise
1 tablespoon (15g) whole grain mustard
1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar
½ teaspoon garlic powder
Kosher salt and ground black pepper to taste

Directions

Pressure Cook Potatoes and Eggs:
Add 2½ tsp fine table salt, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and 4 cups (1L) cold tap water in Instant Pot. Submerge all the potato cubes in the water mixture, then layer 3 large eggs on top.
Close lid and pressure cook at Low Pressure for 0 (zero) minutes, then Quick Release. Immediately release the pressure and carefully open the lid.
Taste one of the potato cubes to make sure they're done to your preferences. If your potato cubes are larger, they may need to sit in the hot water for a few more minutes to finish cooking.
Place hard boiled eggs in cold water, then gently drain the potato cubes with a colander.
Prepare Ingredients:
While the potatoes and eggs are cooking, prepare the remaining ingredients. Don’t put away the knife and the chopping board because you'll need it to chop the hard boiled eggs later.
Cool Potatoes:
Gently layer the hot cubed potatoes on a large tray. Drizzle and season the potatoes with 2 tbsp (30ml) rice vinegar or apple cider vinegar while they're hot. Let the potatoes cool for 30 minutes. Finely chop the hard boiled eggs once they're cool to touch.
Make Salad Dressing:
In a large mixing bowl, add 1 cup (250ml) mayonnaise, finely diced ingredients (red onion, pickle, and celery), finely chopped hard boiled eggs, 1 tbsp (15g) whole grain mustard, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and ½ tsp garlic powder. Mix well with a silicone spatula.
Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula.
Gently fold in the cooled potatoes with a silicone spatula. Taste the salad and season with more kosher salt & fresh ground black pepper to taste.
Amy + Jacky's Tip #1: Don’t overmix because you don’t want the potato salad to be too mushy.
Amy + Jacky's Tip #2: You'll want the potato salad to be a little on the salty side because putting it in refrigerator will decrease the perception of seasoning.
Cover and place potato salad in refrigerator for at least 3 hours. The potatoes will harden a little once they are cooled.
Serve: Serve tasty potato salad cold or at room temperature as a side dish. Be sure to print out a few copies of the recipe because someone may ask for your tasty secrets. Enjoy~

Nutrition