Tiffany's Instant Pot® Potato Salad
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Description
This is a simple Southern-style potato salad recipe that is a one-pot wonder in the Instant Pot®!
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
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.
Nutrition Facts
serving: 8 servings
calories: 289.4 kcal
carbohydrates: 35 g
protein: 6.5 g
saturated fat: 2.5 g
cholesterol: 75 mg
sodium: 975.5 mg
fiber: 4.9 g
sugar: 2.4 g
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