Incredible Instant Pot Potato Salad (Grandma-Approved)
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 14 minutes
- Yield: 6 1x
Scale
Ingredients
2 pounds white potatoes, peeled and cut into ½ inch cubes
3 large eggs, washed well
1 tbsp apple cider vinegar
½ cup sour cream
¼ cup mayonnaise
1 tbsp Dijon or yellow mustard
1 medium red onion, finely chopped
3 celery stalks, finely chopped
1/3 cup finely chopped dill pickles
½ tsp dried dill
2 tbsp chopped parsley (or cilantro or chives)
salt, black pepper to taste
Instructions
- Place the steamer basket in the Instant pot.
- Add 1 ½ cup of water.
- Place the potato cubes into the basket and top with the eggs.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 4 minutes.
- When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
- Pour the cold water in a bowl.
- Add ice cubes.
- Carefully transfer the eggs into the bowl.
- Cool for 10-15 minutes, peel and dice.
- In a large bowl add the potato cubes, diced onion, pickle, celery, diced eggs, dried dill and parsley.
- In another bowl combine the sour cream, mayonnaise, mustard and apple cider vinegar.
- Add the sour cream mixture to the potato mixture and gently toss to combine.
- Season to taste with salt and black pepper and serve.
Find it online: https://misswish.com/instant-pot-potato-salad