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instant pot. potato salad
5.0 from 4 votes

Instant Pot Potato Salad

Easy and delicious instant pot potato salad with no inflammatory ingredients.

Prep Time 10 mins
Cook Time 3 mins
Servings:
Calories: 350 kcal

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

  1. Peel and cut your potatoes into bite-sized pieces.
  2. Add olive oil or avocado oil to your instant pot and add your cut potatoes.
  3. Poor 1.5 cups of water into the pot. Place the trivet over the potatoes and place 6 eggs on top of the trivet.
  4. Secure the lid. Set pressure temperature to high and pressure cook for 3 minutes.
  5. 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.
  6. Peel your eggs 5-10 minutes after their cold bath and chop them into small pieces.
  7. 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.
  8. Mix well. Give it a taste test and garnish it with your chopped parsley. Enjoy!
  9. You can store your leftover potato salad in an airtight container for up to 4-5 days in your refrigerator.

Nutrition

Serving: 1 cup | Calories: 350 kcal | Carbohydrates: 28 g | Protein: 7 g | Fat: 20 g | Cholesterol: 170 mg | Sodium: 1000 mg |

Nutritional information is automatically calculated and should be used as an approximation only.

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