Easy Instant Pot® Potato Salad Recipe

Name: Easy Instant Pot® Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 2 pounds red potatoes, cut into 1-inch chunks; 2 eggs; 1/3 cup mayonnaise; 2 teaspoons red wine vinegar; 1 teaspoon Dijon mustard; 1 celery stalk, diced; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon chopped fresh chives

Servings: persons

1 cup water
2 pounds red potatoes, cut into 1-inch chunks
2 eggs
1/3 cup mayonnaise
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 celery stalk, diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh chives

1
Pour water in a multi-functional pressure cooker (such as Instant Pot(R)). Place steamer; add potatoes and eggs. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3
Place potatoes in a large bowl. Peel eggs, remove egg yolks, and chop egg whites. Mash yolks and whisk with mayonnaise, vinegar, and mustard in a bowl until well combined to form the dressing.
4
Combine chopped egg whites, potatoes, and celery; pour in dressing and stir until evenly coated. Season with salt and pepper and sprinkle with chives. Refrigerate before serving.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup water, 2 pounds red potatoes, cut into 1-inch chunks, 2 eggs, 1/3 cup mayonnaise, and more.

Yes, Easy Instant Pot® Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Easy Instant Pot® Potato Salad

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