Instant pot potato salad
My husband is very particular about potato salad. Occasionally, he will order a side dish of potato salad when we’re out for dinner. If he doesn’t like it, he will push it out-of-the-way in disgust. True story! Honestly, I don’t know of a restaurant that has met his expectations.
My husband was raised on his grandmother’s potato salad. He compares the taste of other potato salads to hers. The potato salads found in grocery stores are, as he puts it, a disgusting replica and a great dishonor to his grandmother’s memory. As I mentioned earlier, he is very particular about potato salad.
(Clay’s Maamaw is in the front)
I was raised on my grandmother’s and mother’s potato salad as well, but I’m not near as particular as my husband. It’s not exactly one of my favorite side dishes, but I do enjoy it from time to time.
Purchasing a small container from the local grocer on a rare occasion doesn’t bother me, but I also know the money will go to waste because my husband will not eat it that’s why I was excited for this instant pot potato salad recipe.
This dish would be perfect paired with Instant Pot Ribs!!!
Over the weekend, my husband and I visited a local restaurant. We heard nothing but good reviews about this restaurant’s food, including their potato salad.
My husband decided to put the rumors to the test. First he observed the dish. He says he looks at the structure and presentation of the potato salad. I’m telling you, the man is weird about potato salad and seems to have a scientific approach to it. It’s actually quite comical.
Next he moves the potatoes around with his fork. He says he’s looking at the texture and testing the firmness of the potatoes. Finally, he takes a bite. He chews it while appearing to be deep in thought.
He finally swallows it, looks at me, then rolls his eyes as if to say, “It’s not good enough.” We just found another place where he’ll never order the potato salad from again.
Luckily, he enjoys my instant pot potato salad. He says nothing will ever take the place of his grandmother’s, but this is a close second place finish. I think I can live with that. So first of all if you do not have an instant pot, you will want to grab one! This recipe is a great side so HINT the 3Qt might be just right for you to use with this!
Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and WarmerInstant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer (Packaging May Vary)Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot Potato Salad Ingredients
10 golden potatoes cut into 1 inch cubes
1 red bell pepper diced
1/4 dill pickles diced
1/2 celery diced
1 tbsp mustard
1/2 cup mayonaise
1/2 cup sour cream salt and pepper to taste paprika for garnish
1) Place potatoes and eggs in instant pot, add water until potatoes and eggs are covered. Close the lid and seal the vent.
**Tip*** You can also do PIP ( pot in pot) method for making the hard-boiled eggs. Basically, you would use the method I showed HERE in my egg salad recipe.
You would place the potatoes in the pot and then using the PIP method crack the eggs and lay the eggs in their pan on top of the potatoes to cook. You will NOT be able to use this method with the 3Qt. This pan would work perfectly in the 6qt instant pot-
Cook on high pressure using the manual setting for 3 minutes or so, then quick release.
2) Drain the potatoes and eggs, place eggs in an ice bath to cool. Peel the eggs and chop.
3) In a large bowl mix together the potatoes, eggs, and remaining ingredients. Sprinkle with paprika, and refrigerate until ready to serve.
Enjoy! Don’t forget to also print out your recipe for later!
- 10 golden potatoes cut into 1 inch cubes
- 3 large eggs
- 1 red bell pepper diced
- 1/3 cup dill pickles diced
- 1/2 cup celery diced
- 1 tbsp mustard
- 1/2 cup mayonaise
- 1/2 cup 1/2 cup
- salt and pepper to taste
- paprika for garnish
Place potatoes and eggs in instant pot, add water until potatoes and eggs are covered. Close the lid and seal the vent. Cook on high pressure using the manual setting for 3 minutes, then quick release.
Drain the potatoes and eggs, place eggs in an ice bath to cool. Peel the eggs and chop.
In a large bowl mix together the potatoes, eggs, and remaining ingredients. Sprinkle with paprika, and refrigerate until ready to serve