Instant Pot Potato Salad
The PERFECT potluck dish.
Servings: 8 servings
Calories: 209kcal
Ingredients
- 6 russet potatoes
- 4 celery stalks thinly sliced
- 2 green onions sliced
- 1 TBS fresh dill chopped
- 1 cup mayo
- ¼ cup yellow mustard
- 5-6 hard boiled eggs- cut up {you may want to save one sliced up nice for the top}
- ½ cup crumbled bacon
- 1 teaspoon garlic salt
- salt and pepper to taste
- 2-4 tablespoon milk or pickle juice
- 1 cup water
- 2-3 small dill pickles
Instructions
HOW TO COOK POTATOES IN INSTANT POT
- Peel and rinse your potatoes. Cut into 1 inch cubes.
- In your instant pot add 1 cup water and potatoes. Cook on high pressure for 3 minutes. Quick release when done.
- immediatly remove and drain in colander. Let potatoes rest for 15-30 minutes.
Potato salad dressing
- Chop your celery, eggs and pickles.
- In a seperate bowl whisk together your mayo, mustard and milk. You can sub milk with pickle juice for a lower calories option. It also gives it a little more tangy flavor (which I like!) You want the sauce to be slightly thinner than mayo.
- Add in your spices and herbs and stiir. Then add in your chopped veggies and eggs. Gently fold in your potatoes.
- garnish with paprika, more fresh herbs, bacon or sliced eggs.
Notes
I OVER COOKED MY POTATOES SLIGHTLY, ARE THEY GARBAGE?
NO! This happens to the best of us, trust me! If your potatoes are still holding their shape- even barely, the best thing to do is to let them cool completely before add them to the sauce and trying to stir them. DO NOT rinse with cold water to speed it up. You want the potato starches to keep holding those potatoes together and not rinse off.IS POTATO SALAD GLUTEN FREE?
YES! ALL ingredients are gluten free in this dish and dairy free!!Nutrition
Calories: 209kcal | Carbohydrates: 30g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 656mg | Potassium: 777mg | Fiber: 3g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 2mg