This Instantaneous Pot Potato Salad is very easy to make and your potatoes and eggs solely prepare dinner for 8 minutes in your strain cooker!
Potato Salad within the Instantaneous Pot!
It actually doesn’t get any simpler than Instantaneous Pot Potato Salad. There’s no boiling potatoes or eggs on this recipe as a result of they’re each cooked proper in your strain cooker. Simple peasy lemon squeazy.
Our Instantaneous Pot Potato Salad recipe tastes like a basic potato salad made with mayo, dijon mustard, pickles, and dill. It’s the proper bbq aspect and so tasty served subsequent to grilled hen thighs or kabobs.
6 Qt.
Instantaneous Pot Duo
Searching for a brand new strain cooker? Try 6 Qt. the Instantaneous Pot Duo. It’s the one we use and love!
Traditional components for a basic Instantaneous Pot Potato Salad. Right here’s what you want!
Idaho potatoes: we’re utilizing Idaho potatoes, however be at liberty to both use russet or pink potatoes.
Eggs: eggs are basic they usually prepare dinner proper in your strain cooker!
Apple cider vinegar: ACV is our secret ingredient. The potatoes really steam in them within the Instantaneous Pot and it provides a lot taste.
Mayo: each potato salad deserves some mayo.
Greek yogurt: Greek yogurt provides a creaminess and lightens issues up.
Dill: at all times use contemporary dill!
Lemon: citrus brightens up the entire flavors.
Pickles: chopped pickles in potato salad are the most effective!
Newest Instantaneous Pot Recipes
Tips on how to Make Instantaneous Pot Potato Salad
Cook dinner Eggs and Potatoes in Instantaneous Pot
Place the steel rack inside your Instantaneous Pot after which add the chopped potatoes and eggs. Pour water and vinegar on high and seal the Instantaneous Pot.
Cook dinner on excessive strain for 8 minutes. When the timer goes off, quick-release the Instantaneous Pot to let the steam out.
Chill Eggs and Potatoes
Switch the eggs into an ice water tub after which switch the potatoes right into a bowl and into the fridge to sit back.
As soon as the eggs have chilled for five minutes, peel and roughly chop them. Put aside.
Make Sauce
In the meantime, combine collectively the remainder of the components to create the potato salad sauce.
Mash and Combine
Mix all components collectively and use a picket utensil or potato masher to partially mash the potatoes.
Serve
Serve with extra contemporary dill and luxuriate in!
Storage
Retailer leftover potato salad in an hermetic container within the fridge for as much as 3 days.
Extra of our Favourite…
Potato Salad Recipes
Components
4cupsof chopped Idaho potatoeschopped into 1.5-inch cubes (pores and skin on)
2massive eggs
1/2cupwater
1/2cupapple cider vinegar
1/2cupnonfat plain Greek yogurt
1/4cupmayo
2tablespoonsminced contemporary dill
1teaspoondijon mustard
1/4cupchopped inexperienced onions
1/4cupdiced dill pickles
1teaspoonsalt
1/4teaspoonpepper
2tablespoonscontemporary lemon juice
Directions
Place the steel rack inside your Instantaneous Pot (it comes together with your Instantaneous Pot). Place potatoes on high of the rack and thoroughly place two eggs on high of the potatoes.
Subsequent, combine your vinegar and water collectively right into a bowl. Pour 3/4 cup of the liquid into the moment pot and set the remainder to the aspect for later.
Cowl your Instantaneous Pot and lock it into place. Flip the strain valve to ‘seal’ and press ‘handbook’ after which flip the strain to “excessive strain”. Set the timer for 8 minutes and let the Instantaneous Pot work.
Whereas your Instantaneous Pot is heating up, place the remainder of your components (together with the remainder of your water/vinegar combination) into a big mixing bowl. Combine properly and place within the fridge.
When the potatoes are executed, fast launch the strain within the Instantaneous Pot by turning the strain gauge to ‘vent.’ Watch out that you’re away from the strain gauge when steam releases.
Place the hard-boiled eggs into an ice tub and switch your cooked potatoes right into a bowl after which place the bowl into the freezer/fridge to chill.
As soon as the hard-boiled eggs have chilled for about 5 minutes, peel and tough chop them and place them within the Greek yogurt combination. Combine properly.
As soon as potatoes are utterly cool, add potatoes to the Greek yogurt combination and blend till mixed. Use a spatula to mash a few of the potatoes to get that excellent potato salad consistency.
