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I'm thrilled to share my go-to instant pot potato salad recipe! This crowd-pleaser comes together in a flash, perfect for busy cooks who crave homemade goodness. Creamy, tangy, and loaded with flavor, it's my secret weapon for potlucks and family gatherings. Using red potatoes gives a delightful texture, while celery and red onion add crunch. Trust me, once you try this method, you'll never make potato salad any other way. Let's dive in and whip up this delicious side dish!
Ingredients for Instant Pot Potato Salad
- Red potatoes: Creamy texture and hold shape well when cooked, adding substance and heartiness to the potato salad.
- Mayonnaise: Provides creaminess and richness to the salad, binding all the ingredients together for a cohesive texture.
- Mustard: Adds a tangy and slightly spicy flavor, balancing the richness of the mayonnaise and enhancing the overall taste.
- Celery: Offers a crunchy texture and fresh flavor, providing a contrast to the soft potatoes and creamy dressing.
- Red onion: Adds a sharp and slightly sweet flavor, contributing depth and complexity to the potato salad.
- Hard-boiled eggs: Bring a protein boost and rich creaminess, enhancing the texture and flavor of the salad.
Essential Tools for Making This Potato Salad Recipe
- Instant Pot: Speeds up cooking time for potatoes without sacrificing flavor.
- Knife: Essential for cubing the potatoes and chopping ingredients like celery, onion, and eggs.
- Cutting board: Provides a stable surface for chopping and preparing ingredients safely.
Instant Pot Potato Salad Recipe
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 2 pounds red potatoes cubed
- 1 cup water
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 2 hard-boiled eggs chopped
- Salt and pepper to taste
- Paprika for garnish
Read more: Instant Pot Pasta Salad Recipe
Instructions:
- Place the cubed potatoes and water in the Instant Pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
- Quick release the pressure and drain the potatoes.
- In a large bowl, mix together the mayonnaise, mustard, celery, red onion, and eggs.
- Add the cooked potatoes to the bowl and gently mix until well combined.
- Season with salt and pepper to taste.
- Sprinkle with paprika before serving.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Chicken Salad Recipe Guide
Can You Make Instant Pot Potato Salad in Advance?
Make Ahead Instructions
- Prepare the potato salad as directed, cover, and refrigerate for up to 2 days before serving.
- Mix well before serving.
Freezing Instructions
- Potato salad can be frozen, but the texture may change slightly.
- Thaw in the refrigerator overnight before serving.
Did you know that adding a splash of pickle juice to the potato salad dressing can give it a tangy kick and extra flavor? It's a secret ingredient that can take your potato salad to the next level!
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