Description
A quick and easy potato salad made in the Instant Pot – perfect for a side dish or a picnic. Creamy and flavorful with a hint of mustard and dill pickle juice.
Ingredients
Units
Scale
Potato Salad:
- 6 medium russet potatoes, peeled and cubed
- 1 1/2 cups water
- 4 large eggs
- 1/4 cup finely chopped onion
Dressing:
- 1 cup mayonnaise
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon dill pickle juice
- 1 tablespoon mustard (French’s yellow mustard)
- Salt and pepper to taste
Instructions
- Pressure Cooking: Put the steamer basket in the pressure cooker pot. Add water, potatoes, and eggs. Lock lid, select High Pressure, 4 minutes cook time, and start.
- Finishing: Quick pressure release, cool eggs in ice water, and allow potatoes to cool. Combine onion, mayo, parsley, pickle juice, and mustard. Mix mayo mixture into cooled potatoes. Peel and dice three eggs; stir into salad. Adjust consistency with more mayo, season with salt and pepper.
- Chilling: Chill for at least one hour before serving. Top with slices of remaining hard-boiled egg before serving.
Notes
- The total time includes minimum chill time. Best made a few hours in advance.
- About 3 pounds of russet potatoes can be used. Yukon Golds and red potatoes are suitable alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 2g
- Sodium: 339mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 129mg
