Quick & Easy Instant Pot Potato Salad

Most of my videos consist of smoking the main course. But when having a Barbecue you always need to serve some sides. Today I make an American Classic, Potato Salad.

Using the Instant Pot not only speeds up the whole process, but it also helps with the dishes, as everything cooks and is mixed in the same pot. If you have an Instant Pot you really need to try this recipe.

Ingredients:

6 medium russet potatoes (about 3 lbs), peeled and chopped

4 eggs

3/4 cup mayonnaise

1 1/2 tsp yellow mustard

1 1/2 tsp coarse ground mustard

1 Tbsp sugar

1 Tbsp white vinegar or dill pickle juice

1/4 cup diced celery

1/2 cup diced red onion

1/4 cup diced pickles

1/4 tsp black pepper

1/4 tsp salt

Place the trivet or basket into the Instant Pot. Pour 1 cup of water in. Next put in the chopped potatoes. Nestle the eggs onto the potatoes. Close the lid and set the vent to the sealed position. Select a cook time of 4 minutes at high pressure.

While the potatoes and eggs are cooking, prepare the dressing by whisking together the mayonnaise, yellow mustard, coarse mustard, sugar, vinegar or pickle juice, onion, pickles, pepper, and salt. Set aside.

When the cook time is complete, allow a 5 minute natural release, followed by a quick release of pressure. After the pressure has released and the valve has dropped, carefully remove the lid.

Place the eggs in a bowl of ice water to quickly cool. Transfer the potatoes to a mixing bowl to cool slightly. Once cool, peel and dice the eggs, then add them to the potatoes.

Stir in the dressing, turning gently to coat the potatoes well. While you can serve this warm or at room temperature, I prefer to chill for at least 2 hours before serving. Enjoy!

To watch me prepare this recipe step by step, simply watch my video below.