Instant Pot Potato Salad
Instant Pot Potato Salad is a delightful twist on the classic dish, perfect for any occasion from summer barbecues to cozy family dinners. This quick and easy recipe allows you to cook both Yukon Gold potatoes and eggs together in the Instant Pot, saving time and reducing cleanup. The creamy dressing made with mayonnaise, buttermilk, and mustard beautifully binds the flavors while fresh veggies add crunch. With just 25 minutes from start to finish, you’ll have a flavorful side dish that’s sure to impress your guests or family. This potato salad is not just delicious; it’s versatile enough to be enjoyed in wraps, as a standalone dish, or paired with grilled meats.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves about 8 people 1x
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 3 eggs
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons yellow mustard
- Celery, red onion, pickles (for crunch)
Instructions
- Prepare your Instant Pot by adding water and chopped Yukon Gold potatoes. Place eggs on top.
- Secure the lid and cook on high pressure for 4 minutes.
- Quick release the pressure and transfer eggs to cold water.
- Mash egg yolks with mayonnaise, buttermilk, mustard, salt, and pepper.
- Combine dressing with warm potatoes and add chopped egg whites and veggies.
- Chill for at least two hours before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Find it online: https://quickwithemma.com/instant-pot-potato-salad/