One of the endless ways our instant pots can serve us! A one-stop pot for a delicious potato salad in just three minutes. Yes, please. Potato salad is such a comfort food, it reminds me of family gatherings, cookouts, or just a plain old cozy, home-cooked meal. It is an excellent side dish that is filling and actually very nutritious if you pick the right ingredients. This recipe uses avocado oil-based mayonnaise which I believe adds the right amount of balance between sour and sweet. Avocado oil mayo replaces inflammatory oils like canola, soybean, and sunflower oils. I highly recommend adding it to your kitchen cabinet, you may just find out you like it better! But, if you just want to use your instant pot to make a scrumptious potato salad, use the ingredients you have and follow along. This is an inviting side dish for all!
How to make instant pot potato salad
Peel & chop your potatoes and place them in the instant pot
Add the trivet and place the eggs on top
- Allow a natural release and once the pin drops immediately place your eggs in cold water. And strain your potatoes. Place them in a medium-sized mixing bowl and put them in the refrigerator for 10-15 minutes to harden up a bit.
- Peel your eggs 5-10 minutes after their cold bath and chop them into small pieces.
- Pull your potatoes from the fridge and add your eggs. Add your mayo, dijon mustard, salt (I do a generous pinch) pepper( I do about 8 grinds), and lemon.
- Mix well. Give it a taste test and garnish it with your chopped parsley. Enjoy!
Instant Pot Potato Salad
Equipment
- Instant Pot
- Measuring cups
- Mixing bowls
Ingredients
- 2 lbs Yukon gold potatoes
- 6 eggs
- 3/4 cup avocado oil mayonnaise
- 1 tablespoon dijon mustard
- salt and pepper to taste
- 1 half of a freshly squeeze lemon
- 1/4 cup chopped parsley for garnish
- 1 tablespoon olive oil
- 1.5 cups water
Instructions
- Peel and cut your potatoes into bite-sized pieces.
- Add olive oil or avocado oil to your instant pot and add your cut potatoes.
- Poor 1.5 cups of water into the pot. Place the trivet over the potatoes and place 6 eggs on top of the trivet.
- Secure the lid. Set pressure temperature to high and pressure cook for 3 minutes.
- Allow a natural release and once the pin drops immediately place your eggs in cold water. And strain your potatoes. Place them in a medium-sized mixing bowl and put them in the refrigerator for 10-15 minutes to harden up a bit.
- Peel your eggs 5-10 minutes after their cold bath and chop them into small pieces.
- Pull your potatoes from the fridge and add your eggs. Add your mayo, dijon mustard, salt (I do a generous pinch) pepper( I do about 8 grinds), and lemon.
- Mix well. Give it a taste test and garnish it with your chopped parsley. Enjoy!
- You can store your leftover potato salad in an airtight container for up to 4-5 days in your refrigerator.
Nutrition
Did you try this recipe?
If you give this recipe a try, let me know! I’d love to hear your feedback. Thank you so much for reading and happy eating! 🙂
Leave a Comment & Rate the Recipe