Instant pot Potato Salad
Instant pot Potato Salad

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, instant pot potato salad. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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.

Instant pot Potato Salad is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Instant pot Potato Salad is something that I’ve loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Instant pot Potato Salad:
  1. Prepare 3 lbs baby red potatoes, peeled, 1" dice
  2. Make ready 4 eggs
  3. Take 1 cup water
  4. Prepare 2 cup mayo
  5. Take 2 cup celery
  6. Prepare 2/3 cup green onions, mostly green tops, sliced
  7. Take 2 tsp mustard seed
  8. Get 1/2 tsp celery seed
  9. Make ready 1 tsp season salt
  10. Make ready 1/2 tsp salt
  11. Get 2 tsp sugar
  12. Prepare 1/2 tsp pepper
  13. Prepare 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 this up with this special food instant pot potato salad recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!