Instant Pot Potato Salad with Eggs
Say goodbye to boiling, draining, stove splatters, and a ton of cleanup. This Instant Pot Potato Salad with Eggs cooks right along with the potatoes and eggs, in a single pot, is done in less than 30 minutes, and requires minimal clean-up. This is the perfect party food or summer side dish!
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Servings: 8
Calories: 266kcal
Equipment
- Pressure Cooker
Ingredients
- 6 Yukon gold potatoes (or red potatoes) peeled and cubed
- 4 eggs
- 4 stalks celery sliced
- 2/3 cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp pickle juice
- 1 tbsp apple cider vinegar
- 3 tbsp Italian flat-leaf parsley finely chopped
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Extra parsley and paprika for topping
Instructions
- Pour 1 1/2 cups water into the Instant Pot and lower the trivet or steamer basket into the pot. Place potato pieces on the trivet and place the eggs on top.
- Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 11 minutes to build up pressure before it begins cooking.
- When cooking time is done, do a Quick Release. Let the float valve drop and remove the cover.
- Using a large slotted spoon, run the eggs under cold water so they stop cooking. Peel and chop the eggs.
- Transfer the potatoes to a large bowl and let cool for 10 minutes. Add the chopped eggs, celery, mayo, mustard, pickle juice, vinegar, parsley, onion powder, garlic powder and paprika. Mix well.
- Cover and refrigerate until ready to serve. Top with extra parsley and paprika just before serving.
Video
Notes
- For added crunch, add 1/2 cup finely chopped dill pickles, pickle relish, or diced red onion.
- To add spice to this salad, add 1/4 teaspoon cayenne pepper.
- Cover with plastic wrap, pressing it directly over the salad so it is touching. Refrigerate for a minimum of 1 hour before serving for best results. This dish tastes best when chilled. Sprinkle salt, black pepper and paprika over the top just before serving!
- You can also top with chopped fresh parsley, chives, green onions, or crispy bacon bits.
- After you’ve cracked the eggs and removed the shell, you can push them through a square-grid cooling rack to quickly and easily “chop” them.
Nutrition
Calories: 266kcal | Carbohydrates: 24g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 273mg | Potassium: 644mg | Fiber: 3g | Sugar: 2g | Vitamin A: 414IU | Vitamin C: 28mg | Calcium: 42mg | Iron: 2mg
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