Name: Instant Pot Potato Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 2 lbs russet yukon gold potatoes; 2 large eggs; ¼ cup Pickle Juice; 3 tbsp dill pickles; ¼ cup parsley; ½ cup red onion; 2 stalks celery; 2 Scallions; 1 medium Carrot; ½ red bell pepper; ½ cup mayonnaise; 2 tsp dijon mustard; ½ tsp ground black pepper; salt

How To Make Instant Pot Potato Salad

This potato salad is cooked quickly and easily in a pressure cooker. It has hard-boiled eggs, carrots and celery tossed in mayo and mustard dressing.

Preparation: 20 minutes

Cooking: 20 minutes

Total: 40 minutes

Serves:

Ingredients

2lbsrusset yukon gold potatoes,peeled and quartered if russets, halved if yukon gold
2largeeggs
¼cuppickle juice,(from a jar of kosher dill pickles), plus more to taste
3tbspdill pickles,finely chopped
¼cupparsley,chopped
½cupred onion,chopped
2stalkscelery,chopped
2scallions,chopped, including the greens
1mediumcarrot,peeled and finely chopped
½redbell pepper,chopped
½cupmayonnaise
2tspdijon mustard
½tspground black pepper
salt,to taste

Instructions

Pour a cup of water into a pressure cooker and place a steamer basket inside. Add the quartered potatoes and place the eggs on top.
Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. If using an Instant Pot, select the “Steam” program, then adjust the time to 5 minutes. If the pressure cooker does not have a “Steam” program, set it manually to “High Pressure” for 5 minutes.
The pressure cooker will take 10 to 15 minutes to come up to full pressure. Cook time begins once it has reached full pressure.
Right when the timer goes off, perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.” It will take a minute or two for the pressure to release completely.
Cool the potatoes and eggs, then chop. Wearing a pair of heat-proof mitts, remove the steamer basket from the pressure cooker. Put the eggs in a bowl of cold water, and leave the potatoes to cool in the basket for 10 minutes.
Once cool, cube the potatoes. Peel the eggs and chop them coarsely. Keep the potatoes and eggs separate.
Put the potatoes into a large mixing bowl. Gently fold in the juice from the Kosher dill pickles. Add the finely chopped pickles followed by the parsley, onions, celery, scallions, chopped hard-boiled eggs, carrots, and red bell pepper.
In a separate small bowl, mix the mayonnaise with mustard and pepper. Gently fold the dressing with the potato mixture. Taste and add additional salt as needed.
Serve the potato salad warm or chilled. The potato salad will keep for up to 3 days in the refrigerator.