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Instant Pot Potato Salad

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Instant Pot Potato Salad will be on your holiday (and summer) menu regularly! Such a great short-cut to homemade potato salad!

Instant Pot Potato Salad

Instant Pot Potato Salad:

Potato Salad is a staple side dish around here! I don’t know if it’s just because it feeds a crowd, but potato salad is just something that MUST be at every cookout, church meal, and spring/summer holiday.

Now that I am cooking for those big dinners myself (rather than just eating LOL) I have always wanted a short cut to potato salad.  It’s not the quickest side dish to whip up.  And if you mess up one thing, even slightly, it can really change the flavor.  So, I tried this recipe in the Instant Pot!

Instant Pot Potato Salad Potatoes

The potato salad is a two step process, even in the Instant Pot.  First, you peel your potatoes and insert them into the pot (use steamer basket or trivet if desired).

You will also cook your eggs at this time, so they go in right along with the potatoes!  Set them gently on top of the potatoes. Again, a steamer basket keeps things from potentially moving around but is not necessary for this recipe. Seal and set to Manual for 4 minutes.

Instant Pot Potato Salad Ingredients 1

After the potatoes and eggs are cooked, remove eggs and peel.  Now is a good time to pour off any excess water that has accumulated in the Instant Pot. Add “boiled” eggs back into your Instant Pot. I diced the eggs a bit and also mushed up the potatoes to the consistency I wanted.   Then covered lightly and put the pot into the fridge to chill.

Instant Pot Potato Salad Done

After the potatoes and eggs have chilled, I added Mayonnaise, onion, celery, relish, both mustard’s, Mayonnaise (you can use Miracle Whip), garlic salt, and seasoned pepper. Mix well without overly mushing potatoes.  I always taste and check to see if it needs more salt.

Instant Pot Potato Salad Plated Vertical

Finally, remove and put it in your favorite serving bowl, cover and chill in fridge until it’s time to eat! Enjoy!

Instant Pot Potato Salad Plated

Recipe:

Yield: 6

Instant Pot Potato Salad

Instant Pot Potato Salad Plated

This recipe gives an old favorite a new twist, using a new method, and ingredients that are flavorful, mouthwatering and really delicious. This will be your go to recipe for a great side dish for barbecues or casual get-together's.

Prep Time 20 minutes
Cook Time 4 minutes
Additional Time 2 hours
Total Time 2 hours 24 minutes

Ingredients

  • 6 red potatoes, Large potatoes, peeled and cubed
  • 1 cup water
  • 1/2 yellow sweet onion, diced
  • 4 celery stalks, diced
  • 1/4 cup sweet pickle relish
  • 1/4 cup brown spicy mustard
  • 1/4 cup honey mustard
  • 1/3 cup Mayonnaise, or Miracle Whip
  • 1 teaspoon garlic salt, Coarse ground
  • 1 teaspoon Seasoned pepper
  • 5 bacon strips, cooked and crumbled for topping
  • 1/2 teaspoon Chives, fresh or dried, for topping

Instructions

  1. Prepare your Potatoes, and place them in the Instant Pot with a cup of water; If you have a steamer basket, use the steamer basket
  2. If you do not have a steamer basket, carefully set potatoes on top of trivet, or in the water.
  3. If you're using eggs, rinse the eggs in cold water, and pat dry with a paper towel, and place them right on top of the Potatoes. 
  4. Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to 'SEALING' and press the MANUAL button, and set the time to 4 minutes. 
  5. When the Instant Pot is done, and goes to 'OFF' wait 1 minute, and with an oven mitt, carefully turn the pressure valve to venting and release the pressure. 
  6. When all the pressure has been released, open the lid, remove the eggs 
  7. Place eggs in a bowl of cold water for 5 minutes to stop the cooking.
  8.  If there is any excess water in the Pot, pour that off
  9. Mash potatoes lightly to desired consistency, Peel, rinse and mash eggs with fork and return to Instant Pot
  10. Place the Pot in the refrigerator for about 15 minutes or until potatoes and eggs are cooled.
  11. Remove the Pot from the refrigerator, and add the onion, celery, relish, both mustard's, Mayonnaise (or Miracle Whip), garlic salt, and seasoned pepper
  12. Stir all together in the Pot, folding the ingredients over the Potatoes
  13. Once all ingredients have been mixed together, place potato salad in the refrigerator and chill for at least one hour. 
  14. Once the Potato Salad is chilled, place in a serving dish, top with crumbled bacon and chopped chives, and serve immediately, or cover and place in refrigerator until ready to serve. 

Notes

Can be kept in refrigerator for 3 days

Did you make this recipe?

Please leave a comment if you love this recipe!


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