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Instant Pot Potato Salad Recipe

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This recipe for Instant Pot Potato Salad is from Online Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup water
2 lb. red potatoes, cut into 1-inch pieces with skin on (about 8 cups).
2 eggs
½ cup mayonnaise
1 T. vinegar
1 T. Dijon mustard
¾ tsp. salt
½ tsp. pepper
2 stalks celery, diced
5 green onions
Directions:
Directions:
Rinse potatoes well after they are chopped to remove the starch. Add trivet and water to Instant Pot, then place potatoes and eggs inside. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. The Instant Pot will take about 10-15 minutes to come to pressure then pressure cook for 5 minutes. Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily. Remove eggs, then place in a bowl of cold water. Drain the potatoes and remove trivet. Let potatoes sit for 10-15 minutes in the Instant Pot with the lid off to cool. Meanwhile, mix the mayonnaise, vinegar, mustard, salt and pepper together in a small bowl. Peel the hard boiled eggs and chop them up. Add eggs, celery and green onions to potatoes, then stir in the dressing, tossing everything together until well-mixed. Refrigerate until ready to serve.

 

 

 

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