Description
A quick and easy Instant Pot potato salad recipe that cooks potatoes and eggs simultaneously under pressure for a perfect, creamy salad infused with dill pickles and a flavorful mayo-based dressing.
Ingredients
Potatoes and Eggs
- 4 medium russet potatoes
- 1½ cups water
- 3 eggs
Salad Ingredients
- ¾ cup dill pickles (chopped)
- 1 cup mayonnaise
- 2 teaspoons pickle juice
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon paprika (plus more for topping)
- Salt and pepper to taste
Instructions
- Prepare Potatoes: Peel and chop the russet potatoes into 1-inch cubes for even cooking.
- Set Up Instant Pot: Pour 1½ cups of water into the inner pot of your Instant Pot and insert the steamer basket.
- Add Potatoes and Eggs: Place the chopped potatoes in the steamer basket. Then, place the metal trivet on top of the potatoes and carefully arrange the eggs on the trivet.
- Seal Instant Pot: Put the lid on and lock it securely. Ensure the pressure valve is set to seal.
- Pressure Cook: Select the pressure cook function, set it to high pressure, and cook for 4 minutes.
- Prepare Pickles: While cooking, chop the dill pickles into bite-sized pieces to measure ¾ cup.
- Make Dressing: In a small bowl, mix together mayonnaise, pickle juice, garlic powder, onion powder, and paprika until combined.
- Release Pressure: When cooking is complete, carefully release the pressure by turning the valve to vent.
- Cool Eggs and Potatoes: Remove the eggs and place them in an ice water bath to cool. Take out the potatoes and spread them in a single layer on a large baking sheet to cool.
- Chop Eggs: Once cooled, peel the eggs and chop them into approximately 1-inch pieces.
- Combine Salad Ingredients: In a large bowl, gently mix together the cooled potatoes, chopped eggs, and chopped pickles.
- Add Dressing and Season: Fold in the mayo dressing mixture. Season with salt and pepper to taste and sprinkle extra paprika on top for garnish.
- Chill: Refrigerate the potato salad for at least 1 hour before serving to allow flavors to meld.
Notes
- Using the Instant Pot speeds up the cooking process by pressure steaming the potatoes and eggs simultaneously.
- Allowing the salad to chill for at least an hour improves the flavor and texture.
- Russet potatoes are ideal for their starchy texture that holds up well in salads.
- Be careful when releasing pressure to avoid burns from steam.
- Adjust seasoning according to taste preference.
- For extra tang, add a bit more pickle juice or mustard to the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
