Instant pot Potato Salad
Instant pot Potato Salad

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, instant pot potato salad. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Instant pot Potato Salad is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Instant pot Potato Salad is something that I have loved my entire life.

Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook instant pot potato salad using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Instant pot Potato Salad:
  1. Get 3 lbs baby red potatoes, peeled, 1" dice
  2. Prepare 4 eggs
  3. Make ready 1 cup water
  4. Get 2 cup mayo
  5. Make ready 2 cup celery
  6. Get 2/3 cup green onions, mostly green tops, sliced
  7. Prepare 2 tsp mustard seed
  8. Make ready 1/2 tsp celery seed
  9. Get 1 tsp season salt
  10. Take 1/2 tsp salt
  11. Prepare 2 tsp sugar
  12. Make ready 1/2 tsp pepper
  13. Get 4 tbls white vinegar

Side Dish Fourth of July Instant Pot Gluten-Free. Potato salad gets a pressure cooker makeover! Cook the potatoes and eggs together in the pressure cooker, then mix with the rest of the salad ingredients and a mayonnaise-Dijon dressing. Easy Instant Pot® Potato Salad Easy Instant Pot® Potato Salad.

Steps to make Instant pot Potato Salad:
  1. Wash, Peel and Cut potatoes, 1" dice
  2. Add 1 cup water to the instant pot and place steamer basket inside. Add diced potatoes and place eggs on top of potatoes, lid on, seal the vent, and steam 8 minutes.
  3. Quick release the steam. Allow potatoes to cool completely. Place the eggs in a bowl of ice water for 5 min. Peel and chop, then allow to cool more if still warm.
  4. Mix remaining ingredients in a medium sized bowl. Add cooled, chopped eggs.
  5. See mom tip…
  6. In a large bowl, add potatoes, then pour dressing on top. Gently stir until all potatoes are covered.
  7. Let potato salad chill overnight in the fridge
  8. Mom tip: if you find yourself making this potato salad at 10 pm because that's the only time you have alone, and the potatoes are not cooled, I like to make the dressing, but keep it separate from the warm potatoes. Place both in the fridge overnight, then mix in the morning. It will still meld and be wonderful for lunch. 😉

Separate egg yolks from the whites of the hard-boiled eggs and place the yolks in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste. Pour the dressing over the warm potatoes, add chopped egg whites, celery, onion, and pickles. You'll Enjoy Instant Pot Potato Salad Because: You'll be a star at the party and picnic for bringing this crowd-winning Instant Classic Potato Salad 😉; Super easy to make - you can cook the potatoes AND eggs together in the same pot at the same time (no extra racks/bowls needed); A delicious balance of savory, tangy, spiced, and sweet flavors with crunchy, fluffy, and creamy textures. Instant Pot Potato Salad - the easiest way to make potato salad!

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