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Instant Pot Potato Salad
The BEST Instant Pot Potato Salad made with eggs (cooked with potatoes at the same time) in the instant pot. No steamer basket or special equipment needed.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
10
Calories:
166
kcal
Author:
Lauren Allen
Equipment
instant pot
Ingredients
1
cup
water
3
pounds
Yukon Gold Potatoes
3
eggs
salt and pepper
1
cup
mayonnaise
1/4
cup
buttermilk
2
Tablespoons
yellow mustard
(or half dijon mustard)
2
ribs
celery
1/4
cup
red onion
, chopped
2
pickles
, minced + splash of pickle juice
Instructions
Add water and chopped potatoes to the bottom of the instant pot. Place the eggs on top of the potatoes.
Secure the instant pot lid and turn the valve to sealing.
Select high pressure/manual and set timer to 4 minutes.
When the timer beeps, quick release the pressure. Remove the eggs to a bowl of cold water and drain the water from the pot.
Separate egg yolks from the whites of the hard-boiled eggs and place the yolks in a bowl.
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. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles.
Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.
Video
Notes
Don't have an Instant pot? Here is my
traditional potato salad
recipe, made on the stove.
Nutrition
Calories:
166
kcal
|
Carbohydrates:
21
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
60
mg
|
Sodium:
360
mg
|
Potassium:
639
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
165
IU
|
Vitamin C:
16.2
mg
|
Calcium:
67
mg
|
Iron:
4.7
mg
Recipe Link
Recipe Video