Instant Pot Potato Salad
This Instant Pot Potato Salad is a quick and easy way to make a classic side dish. Perfect for potlucks, picnics, or a simple weeknight meal.
Ingredients
Ingredients
- 2 lbs Yukon Gold potatoes (peeled and cubed)
- 1 cup water
- 4 hard-boiled eggs (chopped)
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika (for garnish (optional))
Instructions
- Place cubed potatoes and water in the Instant Pot.
- Secure the lid and cook on manual (high pressure) for 4 minutes.
- Quick release the pressure. Drain the potatoes well.
- In a large bowl, gently combine all ingredients.
- Mix gently until well combined. Be careful not to mash the potatoes.
- Cover and refrigerate for at least 30 minutes.
- Garnish with paprika before serving, if desired.
Notes
For a tangier flavor, add a bit more apple cider vinegar.
Nutrition
Calories: 250kcal | Carbohydrates: 25g | Protein: 5g | Fat: 15g | Sodium: 300mg