Description
A creamy and tangy potato salad made quickly in the Instant Pot, perfect for potlucks, picnics, and family dinners.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 1 cup water
- 3 eggs
- Salt and pepper, to taste
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons yellow mustard
- 2 ribs celery, chopped
- 1/4 cup red onion, chopped
- 2 pickles, minced + splash of pickle juice
Instructions
- Prepare the potatoes: Scrub the Yukon Gold potatoes to remove dirt and cut them into quarters.
- Add water: Place the quartered potatoes in the Instant Pot and pour in 1 cup of water.
- Secure the lid on your Instant Pot and select the pressure cooking setting. Cook on high pressure for 8 minutes.
- Quick release: Once the timer goes off, carefully perform a quick release and remove the lid.
- Cook the eggs: Place the eggs in the Instant Pot on top of your potatoes for about 6-8 minutes on the steam function.
- Drain and cool: Transfer the eggs to an ice bath to stop cooking. Drain the potatoes and let cool.
- Chop veggies and mix dressing: Chop celery, red onion, and pickles. In a bowl, mix mayonnaise, buttermilk, mustard, salt, and pepper.
- Combine everything: In a large mixing bowl, add the cooled potatoes, chopped eggs, celery, onions, and pickles. Pour the dressing on top and gently fold together.
- Adjust seasoning: Taste the potato salad and adjust seasoning as needed.
- Chill and serve: Cover and refrigerate for at least 30 minutes before serving.
Notes
For a lighter version, substitute mayonnaise with Greek yogurt. Serve with additional garnishes for a pop of color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: potato salad, instant pot, side dish, summer recipe, comfort food