Instant Pot Potato Salad

Name: Instant Pot Potato Salad
Cook time: 45 min
Total time: 45 min
Cuisine: American
Ingredients: 3⅓ pounds russet potatoes (, peeled, cut into 1-inch cubes); 2½ teaspoons fine table salt; 3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar (, divided); 4 cups (1L) cold running tap water; 3 (200g) large eggs (, hard boiled and finely chopped); 1 (102g) small red onion (, finely diced); 1 (55g) dill pickle or cornichon (, finely diced); 3 stalks (120g) celery (, finely diced); 8 - 10 stems fresh dill (, finely chopped); 1 cup (250g) full fat mayonnaise; 1 tablespoon (15g) whole grain mustard; 1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar; ½ teaspoon garlic powder; Kosher salt and ground black pepper to taste

Instructions

Cook:45min

Step-by-Step on how to make Instant Pot Potato Salad. You can cook the eggs and potatoes in Instant Pot together with this “Zero Minute” method. Best potato salad with creamy, well balanced layers of flavors and fluffy, tender to the bite potatoes.

Updated at: Sat, 23 Nov 2024 04:06:13 GMT