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Instant-Pot Creamy Potato Salad Recipe

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4 from 6 reviews

This Instant-Pot Potato Salad is a quick and easy way to prepare a classic summer side dish. Tender Yukon Gold potatoes and hard-boiled eggs are cooked simultaneously in the Instant Pot, then combined with a creamy, tangy dressing made from mayonnaise, mustard, pickle relish, and spices. Chopped celery and red onion add crunch, while fresh green onions garnish the salad for a burst of color and flavor. Perfect for picnics, barbecues, or family dinners, this recipe can be made ahead and chilled to develop its delicious flavors.

Ingredients

Potatoes and Eggs

  • 1 1/4 cups water
  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • 3 large eggs

Dressing

  • 1 cup mayonnaise
  • 4 teaspoons yellow mustard
  • 1/4 cup sweet or dill pickle relish (depending on your preference)
  • 1 small red onion, finely chopped
  • 1/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried dill weed
  • 2 ribs celery, finely chopped
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)

Garnish

  • Chopped green onions

Instructions

  1. Prepare and load the Instant Pot: Place the steamer basket inside the Instant Pot. Add 1 1/4 cups of water to the pot, then arrange the peeled and quartered potatoes in the basket. Carefully place the eggs on top of the potatoes to cook simultaneously.
  2. Cook under pressure: Secure the Instant Pot lid and set the valve to sealing. Select the 'Manual' or 'Pressure Cook' function and set the timer for 4 minutes at high pressure to cook the potatoes and hard-boil the eggs.
  3. Release pressure and check doneness: When the cooking cycle finishes, perform a quick pressure release by carefully turning the valve to venting. Wait for all steam to escape and the pin to drop before opening the lid. If the potatoes are not tender enough, remove the eggs and cook the potatoes for an additional minute under pressure.
  4. Cool and prepare potatoes and eggs: Transfer the hot eggs immediately into a bowl of ice water to stop cooking and facilitate peeling. Drain the potatoes and allow them to cool slightly. Cut the potatoes into 1-inch cubes. Peel and chop the eggs into pieces.
  5. Make the dressing: In a large mixing bowl, combine mayonnaise, yellow mustard, pickle relish, finely chopped red onion, sour cream, garlic powder, paprika, dried dill weed, and chopped celery. Season with kosher salt and black pepper according to taste, adjusting any seasoning as desired.
  6. Combine salad ingredients: Gently fold the cubed potatoes and chopped eggs into the dressing mixture, being careful to not break the potatoes too much. Mix until everything is evenly coated.
  7. Chill and serve: Cover the potato salad and refrigerate for at least 2 hours to let the flavors meld together. Before serving, transfer to a serving dish and sprinkle with freshly chopped green onions for garnish.

Notes

  • For a firmer texture, avoid overcooking potatoes in the Instant Pot; follow the recommended cooking time closely.
  • You can customize the flavor by choosing sweet or dill pickle relish based on your preference.
  • Make the potato salad a day ahead for the best flavor development.
  • Use Yukon Gold potatoes for their creamy texture and ability to hold shape well after cooking.
  • If you prefer, substitute sour cream with Greek yogurt for a healthier twist.

Find it online: https://cozyplatter.com/instant-pot-creamy-potato-salad-recipe/