Tiffany's Instant Pot® Potato Salad recipe

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Ingredients

4 cups cold water
1 tablespoon unseasoned rice vinegar
2 ½ teaspoons salt
3 ¼ pounds russet potatoes, peeled and cut into 1-inch cubes
3 large eggs
1 cup diced celery
½ cup diced sweet onion
½ cup mayonnaise
1 (3.8 ounce) can sliced black olives

Nutrition Info

289.4 calories
carbohydrate: 35 g
cholesterol: 75 mg
fat: 14.4 g
fiber: 4.9 g
protein: 6.5 g
saturatedFat: 2.5 g
servingSize: -
sodium: 975.5 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, rice vinegar, and salt in a multi-functional pressure cooker (such as Instant Pot®). Add potato cubes and gently stir. Place eggs on top of potatoes. Close and lock the lid. Select low pressure according to manufacturer's instructions, set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  3. Use tongs to transfer cooked eggs to a bowl filled with cold water. Taste a potato cube to ensure they are cooked through, if not, leave potatoes in the hot water until softened. Drain potatoes in a colander.

  4. Place cooked potatoes on a tray and allow to cool until safe to handle, about 30 minutes. Peel and dice eggs.

  5. Combine eggs, celery, onion, mayonnaise, and black olives in a large bowl and mix well. Add cooled potatoes and stir gently to incorporate. Cover bowl and refrigerate at least 3 hours before serving.

Recipe Yield

8 servings

Recipe Note

This is a simple Southern-style potato salad recipe that is a one-pot wonder in the Instant Pot®!

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