Servings: 6
Calories: 399kcal
Equipment
- Potato peeler
- Instant Pot electric pressure cooker
- Instant Pot trivet rack comes with the Instant Pot
Ingredients
- 4 Russet potatoes
- 4-6 potatoes small red or purple potatoes (optional)
- 2 cups water divided
- 5 eggs large
- 2 tablespoons rice vinegar
- ⅓ cup sweet pickles diced (or sweet relish)
- ½ cup celery diced
- 2 tablespoons yellow onion diced
- 1 tablespoon mustard
- ⅓ cup mayonnaise (Start with the recommended ⅓ cup of mayo, and add another ¼ cup if you prefer extra creamier potato salad.)
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika to garnish
Instructions
- Peel the russet potatoes and leave them whole. (If you’re using the optional small red or purple potatoes, do not peel them.)
- Open the Instant Pot lid and place the Instant Pot trivet rack inside the stainless-steel inner pot. (The trivet rack isn’t required – but it keeps the potatoes above the water in the pot, so they’re steaming instead of boiling on only one side.)
- Add 1 cup of water and then the potatoes on the trivet rack.
- Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 10 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 10 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Use an oven mitt to remove the trivet rack with the potatoes.
- Allow the cooked potatoes to cool enough so they’re still warm to the touch (but not hot).
- Then coarsely chop the potatoes into medium-sized chunks and add them to a large mixing bowl.
- Pour the vinegar over the chopped potatoes while they’re still warm, and set the bowl aside.
- Add the trivet rack or egg rack inside the Instant Pot stainless steel inner pot.
- Add the eggs to the racks and then pour 1 cup of water over the eggs.
- Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 5 minutes.
- While the eggs are boiling, dice the pickles, celery, and onion and add the diced vegetables to the bowl of chopped potatoes.
- Add the mustard, mayonnaise, sugar, salt, and pepper to the bowl and set the bowl aside.
- When the cooking time for the eggs is finished, allow a natural pressure release for at least 5 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Open the cover immediately after the pressure release. Using tongs (because the eggs will be hot!), place the boiled eggs into an ice bath to cool off.
- Once the eggs are cool to the touch, peel them, coarsely chop four of the eggs, and add them to the large bowl with the potatoes and seasonings. (Reserve one egg for garnishing.)
- Gently fold the ingredients into the potatoes so that the vegetables, seasonings, mayonnaise, and mustard are evenly mixed to coat the potatoes.
- Garnish this Southern potato salad recipe by sprinkling paprika and then slicing the reserved boiled egg to garnish on top. Cover, refrigerate for at least an hour, then serve and enjoy!
Video
Notes
Nutrition
Calories: 399kcal | Carbohydrates: 58g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 611mg | Potassium: 1288mg | Fiber: 5g | Sugar: 8g | Vitamin A: 360IU | Vitamin C: 38mg | Calcium: 72mg | Iron: 3mg
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