Instant Pot Potato Salad
This Instant Pot Potato Salad recipe is sure to be your new favorite way to prepare this classic summer side dish! Make it in just minutes using your pressure cooker. No sweating over a hot stove required! Perfect for summer barbecues!
- 3 pounds yukon gold potatoes, cubed
- 4 large eggs
- 1 cup water
- 1 cup mayonnaise
- 2 tsp dijon mustard
- 1 tbsp vinegar
- 1/4 tsp paprika
- 3 tbsp pickle juice
- 1/2 cup pickles, diced
- 1/2 cup red onion, diced
- 1/4 cup parsley, chopped for serving
- salt and pepper, to taste
Add cubed potatoes to the Instant Pot and top with eggs. Pour in water and close the lid. Pressure cook on HIGH pressure for 4 minutes.
Once all the steam has released carefully open the lid and transfer the eggs to a bowl filed with ice and cold water. When the eggs are cool enough to handle peel and separate the egg yolks from the egg whites.
Add the egg yolks to a bowl along with the mayonnaise, mustard, vinegar, paprika and pickle juice. Mix until the dressing is smooth and clump free.
Drain the potatoes and add them to a large bowl. Add the pickles, red onion, parsley, chopped up egg whites and the dressing.
Toss to combine and season with salt and pepper to taste. Store in the refrigerator for 2 hours to cool down then serve!