Instant Pot Potato Salad

Name: Instant Pot Potato Salad
Cook time: 45 min
Total time: 45 min
Cuisine: American
Ingredients: 3 1/3 lb russet potatoes (, peeled, cut into 1 inch cubes); 3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar (, divided); 2 1/2 teaspoons fine table salt; 4 cups (1L) cold 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 (120g) stalks 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; 1/2 teaspoon garlic powder; Kosher salt and ground black pepper to taste

Instructions

Cook:45min

Creamy Fluffy Instant Pot Potato Salad makes an instant classic crowd-pleaser! Cook the potatoes & eggs together at the same time with no extra rack or bowl. So rich & addictive to eat!!

Updated at: Tue, 19 Jul 2022 03:03:44 GMT