|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 5g||16%|
|Total Sugars 4g|
|Vitamin C 19mg||93%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Instant Pot is an excellent way to cook potato salad. With just one pot, cleanup is a breeze, and the electric pressure cooker won't add as much heat to the kitchen as two pans of boiling water would. While cooking time is only three minutes, make sure you allow an extra 15 minutes for pressure buildup.
Feel free to customize your potato salad with your family's favorite additions. Radishes, bell peppers, cucumbers, celery seeds, and scallions are all excellent options.
Yukon gold potatoes are not as starchy as russets but not as waxy as red potatoes, making them a great choice for potato salad. They hold their shape nicely like red potatoes while absorbing some of the dressing like russets.
3 pounds potatoes, such as Yukon Gold
1 teaspoon kosher salt, plus more, to taste
6 large eggs
1 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped dill pickle
1 tablespoon pickle juice
1 1/4 cups mayonnaise, or to taste
1 1/2 tablespoons yellow mustard, or Dijon mustard
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
2 tablespoons chopped parsley, optional
Gather the ingredients.
Scrub potatoes—peeled or not—and cut them into 3/4-inch cubes.
Add 1 1/2 cups of water and 1 teaspoon of salt to Instant Pot, then place a trivet and steaming basket in it. Alternatively, you could put another trivet on the first trivet to keep potatoes from falling through into the water.
Add cubed potatoes to basket and place eggs on potatoes.
Secure lid and make sure steam release valve is in sealing position. Choose pressure cook (or manual on some models) and set timer for 3 minutes. It will take approximately 15 minutes to reach pressure.
Meanwhile, fill a large bowl with ice and water.
When 3 minutes is up, carefully move steam release valve to venting position. When float valve drops, remove lid and transfer eggs to ice water.
Let potatoes cool in basket, or spread out on a sheet of wax paper for faster drying and cooling.
Peel and chop eggs.
Put potatoes in a bowl and add chopped eggs, celery, onion, and chopped pickle with its juice. Toss gently to blend.
Add mayonnaise, mustard, and parsley, if using. Mix well. Taste and season with salt and pepper.
Finish potato salad with a sprinkling of paprika and extra chopped parsley, if desired.
- Safety Tips: Keep potato salad chilled when transporting. Ideally, when serving in an outdoor setting, nest the serving bowl in a larger bowl of ice or serve it from a cooler. It should be at room temperature for no more than two hours, and only one hour if the temperature is above 90 F.
- If the chopped onions are very strong, soak them in ice water for about 20 minutes. Drain thoroughly before adding them to the potato salad.
- Replace the chopped dill pickles with chopped bread and butter pickles or hot sweet pickles and 1 tablespoon of the juice.
- Instead of parsley, add fresh chopped chives to the potato salad.
- Replace about 1/3 to 1/2 cup of the mayonnaise with sour cream or Greek yogurt.