Instant Pot Potato Salad
Looking for a delicious potato salad recipe? Using this recipe for Instant Pot Potato Salad, you will have the perfect potato salad for picnics and get-togethers. Once you try it, you'll only use this potato salad recipe.
Prep Time 15 minutes
Cook Time 4 minutes
chill 1 hour
Total Time 19 minutes
- 6 medium russet potatoes peeled and cubed
- 1 1/2 cups water
- 4 brown eggs
- 1/4 cup finely chopped onion I like red onion, white or yellow work too
- 1 cup mayonnaise
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon pickle juice
- 1 tablespoon mustard spicy works too
- Salt and pepper to taste you'll need a fair amount of salt
Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and the eggs. Lock lid in place, select High Pressure, 4 minutes cook time and press start.
When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put eggs into ice cold water to cool.
In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add cooled potatoes and gently mix the mayonnaise mixture into the potatoes. Peel and dice three of the cooled eggs and stir into potato salad. Add salt and pepper to taste. If needed, add more mayonnaise to achieve desired consistency.
Chill at least one hour before serving. Top with slices of remaining hard-boiled egg.
14 SmartPoints per serving on WW FreeStyle Plan as shown
8 SmartPoints per serving on WW FreeSTyle Plan when using light mayonnaise
Calories: 2817kcal | Carbohydrates: 239g | Protein: 52g | Fat: 186g | Saturated Fat: 32g | Cholesterol: 748mg | Sodium: 2153mg | Potassium: 5719mg | Fiber: 18g | Sugar: 14g | Vitamin A: 1770IU | Vitamin C: 86.5mg | Calcium: 305mg | Iron: 15.3mg