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Last minute side dish needed? I’ve got you covered with this easy peasy potato salad recipe. Using our Instant Pot pressure cooker, we’ll save a ton of time cooking the potatoes, giving us more time to enjoy the fun! This is an easy, basic, beginner level recipe and has the perfect flavors to build upon and make it your own signature potato salad. Did you make my potato salad? Please let me know in the comments! Thank you for watching and please consider subscribing if you enjoyed this video.
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Here is my EASY Instant Pot Pressure Cooker Potato Salad Recipe:
UPDATE 7/4: I used incorrect pressure release terminology. In the video, I said “non pressure release” but the correct term is “natural pressure release”. Sorry if this caused confusion!
1lb baby gold potatoes (or Russets)
1/2 Cup Light Mayonnaise
1/2 Cup Regular Mayonnaise
1/2 Cup Light Sour Cream
1 TBSP Dried or fresh chives
1/2 TBSP Dried Dill
1 TBSP Onion Powder
1/2 TBSP Garlic Powder
3 TBSP Pickle Juice (right from the jar!)
Salt & Pepper to taste
2 Hard Boiled Eggs (can be made at same time as potatoes in the Instant Pot)
Prepare the potatoes:
-Rinse & peel the potatoes. I do not recommend the potato hack I did in this video! Just peel them ahead of time.
-Dice into evenly sized cubes
-Place in steamer basket
***If adding hard boiled eggs, place 2 uncooked large eggs on top of potatoes in the steamer basket***
Pressure cook potatoes:
-Place trivet in bottom of 6 or 8 quart Instant Pot Pressure Cooker liner
-Add 1 & 1/4 cup cold water to the liner. Water should touch just below the trivet.
– Place steamer basket on top of trivet
– Place and lock the lid on the pressure cooker
– Make sure the valve is set to SEALING
– Select Manual or Pressure Cook, set time to 6 minutes
– When the time is up, allow to NPR (natural pressure release) for 5-6 minutes, then release any remaining pressure before unlocking the lid (make sure the pin has dropped)
-Transfer cooked eggs to an ice water bath
-Transfer cooked potatoes to a bowl and refrigerate for at least 1 hour. If your potatoes are still warm, refrigerate longer or you will mess up your dressing!
Make the potato salad:
-Peel the hard boiled eggs and place in the bowl with the potatoes
-Use a fork to roughly chop up the potatoes and egg
-Add all remaining ingredients to the bowl. Stir well to combine.
-The mixture will look wet. Don’t worry! The potatoes are going to absorb some of the moisture!
-Chill for at least 2 hours. Stir well before serving.
-Best part: EAT POTATO SALAD!
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