Instant Pot Potato Salad
A classic American potato salad with hard-boiled eggs cooked simultaneously with the potatoes under pressure, dressed in a creamy mayo-based sauce with mustard, celery, pickles, and red onion.
Ingredients
Method
Completed steps 0
Add 1 cup water and chopped potatoes to the Instant Pot. Place eggs on top of the potatoes.
Lock the lid, set valve to sealing, and cook on high pressure for 4 minutes.
When timer sounds, quick-release pressure. Transfer eggs to a bowl of ice water and drain liquid from the pot.
Separate egg yolks from whites. Place yolks in a bowl, mash with a fork, then whisk in mayonnaise, buttermilk, mustard, pickle juice splash, salt, and pepper.
Pour dressing over warm potatoes. Chop egg whites and stir into potatoes along with celery, onion, and pickles until combined.
Cover and refrigerate for several hours before serving to allow flavors to meld.
Notes
Chilling the salad for a few hours helps the potatoes absorb the dressing and develop better flavor.
Substitute Dijon mustard entirely if you prefer a sharper tang.
This salad holds well in the refrigerator for up to three days.
Calories: 166 kcal · Carbs: 21 g · Protein: 6 g · Fat: 7 g · Sodium: 360 mg · Fiber: 4 g · Sugar: 2 g
Adapted from tastesbetterfromscratch.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.