I love potato salad and always bought the tubs from the deli counter at the grocery store. It’s edible, but I find it incredibly dry and flavorless. I’ve adapted my old recipe for the Instant Pot and I won’t be going back to store-bought.
Equip!
2 lbs. white potatoes, cubed
4 eggs
1 tsp. garlic powder
1/2 c. mayonnaise
2 tbs. Dijon mustard
2 tbs. cider vinegar
2-3 tbs. bread & butter pickles, chopped
2-3 tbs. sweet onion, chopped
1 tsp. celery seed
salt & pepper to taste
trivet
wire basket
bowl of ice water
Prep!
Combine the mayonnaise, mustard, vinegar, pickles, onion, and celery seed with a whisk.
Chill the dressing in the refrigerator while you cook the potatoes and eggs.
Cook!
Pour cold water in the Instant Pot. Refer to your manual to determine the amount appropriate for the size of your pot.
Place a trivet in the bottom of the pot. Place a basket on top of the trivet.
Place the cubed potatoes in the basket and sprinkle with garlic powder.
Place the eggs on top of the potatoes.
Seal the pot and cook on high pressure for 3 minutes.
At the end of the cook time, do a quick release and remove the basket. Transfer the eggs to a bowl of ice water to cool.
Finish!
Transfer the room temperature potatoes to a large mixing bowl. Peel and coarsely chop the eggs. Add to the potatoes.
Add 2/3 of the dressing and gently toss with a spatula. Continue adding dressing until you have the desired texture.
Season with salt and pepper.
Resources
My favorite wire basket: Aozita Steamer Basket for Instant Pot Accessories 6 qt or 8 quart – 2 Tier Stackable 18/8 Stainless Steel Mesh Strainer Basket – Silicone Handle – Vegetable Steamer Insert, Egg Basket, Pasta Strainer
My favorite chopper: Pampered Chef Food Chopper (may be available for a cheaper price from your Pampered Chef dealer)