Yummy Potato Salad in Instant Pot

Potato salad has to have a balance between softness, mushiness, crunchiness, acidity and sweetness. If it’s to tart, add pinch of sugar and if it’s to sweet, add bit of apple cider vinegar. If you add little bit of your favorite hot sauce to the bowl of salad, your taste buds will be screaming.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 6 mins

Total Time 36 mins

Course Salad

Cuisine American

Servings 8 Servings

Equipment

Pressure Cooker (Instant Pot)
Chefs knife
Brush
Mixing bowls
Fork
cutting board
Measuring cups
Measuring spoons
Spoon
Big stirring spoon

Ingredients

2-2 1/2 lbs. Russet potatoes peeled and cubed You can use any potatoes you like. I hate peeling so i don't peel.
4-5 Eggs Hard boiled and roughly chopped
1 1/2-2 stalks Celery Chopped into small cubes
1/2 cup Sweet onion Cut in to fine cubes
1 cup Mayo
1/2-2 tbsp Dill Finely chopped (optional) or parsley
1/2 cup Sweet relish
1 tbsp Gourmet mustard Stone ground or the best you can fiend
1/2 tbsp Apple cider vinegar
1/2 tsp Celery seed optional
1/2-1 tsp Smoked paprika you can add more or less
1 cup Water for Instant Pot
Salt pepper to taste

Instructions

Wash, peal potatoes. I hate pealing so I scrub them with brush Before cutting.
Cut each potato length wise fourths and then chop it up into about ½ inch pieces
Wash eggs
Put 1 cup of water into the Instant Pot and put potatoes in and on top put eggs. If you have steamer basket use it. But I don’t have it so I just put everything in without steamer basket
Close the lid and set pressure valve to seal
Depending on your model press pressure cook or manual button on high and set timer to 6 minutes
When timer’s up release the pressure by setting valve to vent and when pressure indicator drops down you can open the lid
Put eggs into cold icy water so they stop cooking
Remove potatoes and let them cool completely
Chop dill
While potatoes and eggs cooling. Put mayo, mustard, dill, sweet relish, apple cider vinegar, celery seed and smoked paprika in to one bowl and mix it through. If you don’t like celery seed don’t add and if you don’t like dill, you can substitute with parsley.
Chop celery to about 1/4 inch cubes
Dice onion
Peel eggs and roughly chop them. I put them in to the bowl and use fork to roughly mash them.
When potatoes cooled it’s time to assemble the salad. Add celery, onions eggs and sauce. Start carefully mixing everything through adding salt and pepper at the same time. Use big spoon mixing spoon go from the side to the bottom and lift and fold until everything is combined. If you go at it like a mad man your salad will turn in to mush. So be gentle.
over it and put it in the fridge for at least 4 hours but it’s best if left over night. You have to let all of those flavors marry so your taste buds could have exploding orgasm if you know what I mean. Next day you might have to adjust for salt again.
Serve cold sprinkle some paprika and fresh dill, chives or parsley on top.