Prep time: 10 minutes
Cook time: 4 minutes
Serves: 8
Super easy Instant Pot Creamy Potato Salad, you can cook the potatoes and eggs at the same time and they both turn out perfectly! The creamy, slightly tangy dressing makes this one of the best side dishes for any meal.
If you use your Instant Pot on the counter under your cabinets, this is an awesome accessory that diverts the steam downward and away from your cabinets (purchase here)
The eggs have the same cooking time as the potatoes
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Pour 1 Cup of Water into the Instant Pot. Place the cubed potatoes into a steamer basket and place the eggs on top (if you don’t have a basket, stack them on top of the trivet). Seal the lid and choose High Pressure for 4 Minutes, when the timer is up switch the knob to venting immediately and remove the basket. Place the eggs into a bowl if ice water for 3 Minutes, then peel and chop.
In a large bowl, add 1 Cup Mayonnaise, ⅓ Cup Diced Bread and Butter Pickles, 1 Tablespoon Pickle Juice, 1 Tablespoon Yellow Mustard, Diced Celery, ¼ Cup diced Onion, ¾ Teaspoon Kosher Salt, ¼ Teaspoon Ground Black Pepper and stir to combine. Add the warm potatoes and chopped egg and use a large spoon or spatula to toss gently, so the potatoes don’t break up. Refrigerate for at least an hour before serving. Garnish with chopped green onions and a sprinkle of Paprika. Enjoy!
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for wonderful eclectic recipes, baking inspiration and Instant Pot recipes. I hope you find something that you enjoy making on here. Like my Facebook Page below to get updates when I post a new recipe.
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