Easy instant pot potato salad –Welcome to a delicious and easy-to-make potato salad recipe that will elevate any gathering! Perfect for picnics, barbecues, or just a family get-together, this Instant Pot Potato Salad is creamy, flavorful, and will surely be a hit with everyone. Let’s dive into the details!
Instant Pot Potato Salad
This potato salad is made using an Instant Pot, which simplifies the cooking process and saves you time in the kitchen. The creamy dressing brings everything together while packing a flavorful punch. Let’s get cooking!
Ingredients:
- 2 lb baby potatoes, halved
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 4 hard-boiled eggs, chopped
Instructions:
- Begin by placing the halved baby potatoes in your Instant Pot. Add 1 cup of water to the pot.
- Cover and seal the lid, then select the Manual (or Pressure Cook) setting and set the timer for 8 minutes.
- Once the timer goes off, carefully perform a quick release of the pressure. Open the lid and drain the potatoes. Let them cool for a few minutes.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until fully combined.
- In a large bowl, combine the cooled potatoes, diced celery, diced red onion, chopped parsley, and chopped hard-boiled eggs.
- Pour the dressing over the potato mixture and gently fold everything together until the potatoes are well coated.
- Refrigerate the potato salad for at least 30 minutes before serving, allowing the flavors to meld beautifully.
- Serve cold, and enjoy this delightful dish with your friends and family!
This Instant Pot Potato Salad is not just a side dish; it’s a centerpiece that brings people together with its creamy texture and vibrant flavors. Give it a try, and you won’t be disappointed!