Description
Creamy potato salad blends tender potatoes with tangy dressing in this instant pot potato salad recipe. German-inspired ingredients create a classic side dish that elevates summer gatherings and picnics you will crave.
Ingredients
Scale
- 4 large eggs
- 2 pounds (907 g) Yukon gold potatoes, peeled and cubed
- 1 cup (240 ml) mayonnaise
- 1/2 cup (120 ml) chopped celery
- 1/2 cup (120 ml) chopped red onion
- 1/4 cup (60 ml) chopped dill pickles
- 2 tbsps yellow mustard
- 1 tbsp apple cider vinegar
- Salt to taste
- Pepper to taste
- Paprika for garnish (optional)
Instructions
- Position potato cubes and whole eggs on a trivet within the Instant Pot, adding water to create steam.
- Lock lid and pressurize at high setting for 4 minutes, ensuring potatoes remain tender yet firm.
- Immediately release pressure and transfer eggs into an ice bath to halt cooking process and prevent overcooking.
- Drain potatoes in a colander, allowing them to cool and release excess moisture naturally.
- Carefully peel eggs and slice into precise, bite-sized pieces.
- Whisk together creamy mayonnaise, tangy mustard, acidic vinegar, crisp celery, sharp red onion, and briny pickles in a spacious mixing bowl.
- Gently fold cooled potatoes and chopped eggs into the prepared dressing, ensuring even distribution without mashing ingredients.
- Delicately season with salt and freshly ground black pepper, adjusting to personal taste preferences.
- Optional: Dust surface with vibrant paprika and sprinkle fresh dill for enhanced visual appeal and flavor complexity.
- Refrigerate for at least 30 minutes to allow flavors to meld and salad to chill thoroughly before serving.
Notes
- Master the potato size for even cooking by cutting them into uniform 1-inch cubes, ensuring consistent texture and doneness.
- Prevent overcooking potatoes by setting precise 4-minute pressure cook time, which keeps them tender yet firm for perfect potato salad consistency.
- Quickly cool eggs in ice water immediately after cooking to stop the cooking process and create smooth, creamy yolks without green rings.
- Customize the salad by swapping mayonnaise with Greek yogurt for a lighter, protein-packed version that’s lower in calories and adds tangy flavor.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg