The BEST Instant Pot Creamy Potato Salad Recipe

April 4, 2020Van

Prep time: 10 minutes

Cook time: 4 minutes

Serves: 8

Instant Pot Creamy Potato Salad that’s super simple to make, you can cook the potatoes and eggs at the same time and they both turn out perfectly! The creamy, slightly tangy dressing makes this one of the best side dishes for any meal. This potato salad is so delicious, there’s no reason to ever purchase a pre-made version again

Instant Pot Creamy Potato Salad Recipe

If you use your Instant Pot on the counter under your cabinets, this is an awesome accessory that diverts the steam downward and away from your cabinets (purchase here)

Instant Pot Creamy Potato Salad Recipe

The eggs have the same cooking time as the potatoes
Instant Pot Creamy Potato Salad Recipe

Instant Pot Creamy Potato Salad Recipe

Be sure to click on the accessories list below to get the most out of your Instant Pot.

The BEST Instant Pot Creamy Potato Salad Recipe

April 4, 2020 Van

Prep time: 10 minutes
Cook time: 4 minutes

Serves: 8

www.foodisafourletterword.com

Ingredients

1.5 Pounds Red Potatoes, cut into ¾ inch cubes
2-3 Large Eggs
¼ Cup Mayonnaise
¼ Cup Sour Cream
1 Tablespoon White Wine Vinegar or Apple Cider Vinegar
1 Tablespoon Sweet Pickle Relish
1 Celery Stalk, diced
2 Green Onions, chopped
¾ Teaspoon Fine Sea Salt
¼ Teaspoon Ground Black Pepper

Method

1)
Pour 1 Cup of Water into the Instant Pot. Place the cubed potatoes into a steamer basket and place the eggs on top (if you don’t have a basket, stack them on top of the trivet). Seal the lid and choose High Pressure for 4 Minutes, when the timer is up switch the knob to venting immediately and remove the basket. Place the eggs into a bowl of ice water for 3 Minutes, then peel and chop.
2)
In a large bowl, add ¼ Cup Mayonnaise, ¼ Cup Sour Cream, 1 Tablespoon White Wine Vinegar, ¾ Teaspoon Fine Sea Salt, ¼ Teaspoon Ground Black Pepper, diced Celery, chopped Green Onion, 1 Tablespoon Sweet Pickle Relish, chopped Eggs and stir to combine. Add the potatoes, use a large spoon or spatula to toss gently so the potatoes don’t break up. Refrigerate uncovered for at least an hour before serving. Garnish with more chopped green onions and more black pepper. Enjoy!