Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 10 Servings
All you need for this recipe is an instant pot to do all the cooking for you! After that, you just need to mix everything up. Very easy, right? Try it now! This Instant Pot Potato Salad is simply the best. Enjoy!
Ingredients:
2 tbsp yellow mustard (or half Dijon mustard)
2 ribs celery
1/4 c red onion, chopped
1/4 c buttermilk
1 c water
1 c mayonnaise
3 lbs. Yukon Gold Potatoes
2 pickles, minced + splash of pickle juice
3 Eggs
salt and pepper
Directions:
1. Add the potato slices and water into an Instant Pot.
2. Add the eggs over the potatoes.
3. Cover and seal the Instant pot, then press the “Manual” button and cook for 4 minutes on a high setting.
4. Do a quick release and allow the pressure to come out. Transfer the eggs into a bowl with cold water. Drain the potatoes as well and put them into a large bowl.
5. Split the egg whites from the egg yolks.
6. In a mixing bowl, add the egg yolks and use a fork to mash them.
7. Add mustard, salt, pepper, a splash of pickle juice, mayonnaise, and buttermilk. Stir everything until well blended.
8. Roughly chop the egg whites.
9. Add the dressing on top of the potatoes together with the egg whites, pickles, celery, and onion. Stir everything until well incorporated.
10. Cover the entire bowl with plastic wrap.
11. Place the salad inside the fridge to chill for a few hours.
12. Serve chilled and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.
Feel free to prepare this about 3 days before serving. The longer it stays in the fridge, the more delicious it gets! Just know that this salad can only stay fresh for up to 5 days.
Nutrition Facts:
Calories: 166 kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 360mg | Potassium: 639mg | Fiber: 4g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 16.2mg | Calcium: 67mg | Iron: 4.7mg
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