Description
Quick and easy potato salad made in an Instant Pot.
Ingredients
Scale
- 2 pounds baby potatoes, halved or quartered
- 1 cup water
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- Place potatoes and water in the Instant Pot.
- Close the lid and set the valve to sealing.
- Cook on High pressure for 5 minutes.
- Quick release the pressure.
- Drain the potatoes and let them cool slightly.
- In a large bowl, combine mayonnaise, sour cream, and Dijon mustard.
- Add cooled potatoes, celery, red onion, and chopped eggs to the bowl.
- Gently stir to combine.
- Season with salt and pepper to taste.
- Garnish with fresh dill or parsley if desired.
- Chill for at least 30 minutes before serving.
Notes
- Adjust cooking time based on potato size.
- For a tangier dressing, add a splash of vinegar.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Instant Pot, potato salad, pressure cooker, side dish, easy recipe