Instant Pot Potato Salad
Easy and delicious instant pot potato salad with no inflammatory ingredients.
Servings: 6
Calories: 350kcal
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
Serving: 1cup | Calories: 350kcal | Carbohydrates: 28g | Protein: 7g | Fat: 20g | Cholesterol: 170mg | Sodium: 1000mg
