Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, instant pot potato salad. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

This Pressure Cooker / Instant Pot Potato Salad is a one-pot recipe that cooks the diced potatoes and hard-boils the eggs at the same time. With a flavorful, creamy, and a bit tangy dressing, this is the PERFECT easy potato salad recipe! Potato salad is a classic summer dish that's always perfect for.

Instant pot Potato Salad is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Instant pot Potato Salad is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook instant pot potato salad using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Instant pot Potato Salad:

1. Prepare 3 lbs baby red potatoes, peeled, 1" dice
2. Get 4 eggs
3. Prepare 1 cup water
4. Make ready 2 cup mayo
5. Prepare 2 cup celery
6. Make ready 2/3 cup green onions, mostly green tops, sliced
7. Get 2 tsp mustard seed
8. Take 1/2 tsp celery seed
9. Prepare 1 tsp season salt
10. Make ready 1/2 tsp salt
11. Get 2 tsp sugar
12. Get 1/2 tsp pepper
13. Prepare 4 tbls white vinegar

Cook the potatoes & eggs together at the same time with no steamer basket. So rich & addictive to eat that friends will beg for your secrets! 😉. Think of this Instant Pot potato salad as a potato salad template that you can customize however you please. Gently fold in the juice from the Kosher dill pickles.

Instructions to make Instant pot Potato Salad:

1. Wash, Peel and Cut potatoes, 1" dice
2. Add 1 cup water to the instant pot and place steamer basket inside. Add diced potatoes and place eggs on top of potatoes, lid on, seal the vent, and steam 8 minutes.
3. Quick release the steam. Allow potatoes to cool completely. Place the eggs in a bowl of ice water for 5 min. Peel and chop, then allow to cool more if still warm.
4. Mix remaining ingredients in a medium sized bowl. Add cooled, chopped eggs.
5. See mom tip…
6. In a large bowl, add potatoes, then pour dressing on top. Gently stir until all potatoes are covered.
7. Let potato salad chill overnight in the fridge
8. Mom tip: if you find yourself making this potato salad at 10 pm because that's the only time you have alone, and the potatoes are not cooled, I like to make the dressing, but keep it separate from the warm potatoes. Place both in the fridge overnight, then mix in the morning. It will still meld and be wonderful for lunch. 😉

How To Cook Potatoes in the Instant Pot. You say, "Po-tay-to," and I say, "Po-tah-to.". Either way, we can probably agree on one thing: potato salad is seriously tasty. Summertime is the pinnacle for this dish as we find ourselves dining beneath the sun on plaid blankets with friends and family. My Instant Pot Potato Salad recipe is so very easy and the eggs cook with the potatoes right in the Instant Pot, Mealthy MultiPot or Pressure Cooker.

So that is going to wrap it up with this special food instant pot potato salad recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!