Unleash the power of your Instant Pot and whip up a mouthwatering potato salad in just 5 minutes! This quick and easy recipe transforms simple ingredients into a creamy, flavorful dish that’s perfect for picnics, barbecues, or any gathering. With tender potatoes, hard-boiled eggs, and a zesty sauce, this Instant Pot Potato Salad is sure to become a family favorite. So, let’s dive into the recipe and discover how to make this speedy savory delight in no time!
Ingredients
For Potato Salad:
- 2 1/2 pounds red or new potatoes, peeled and cubed
- 1 1/2 cups water
- 4 large whole eggs (still in shells)
For Sauce:
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 ribs celery, finely chopped
- 1/2 yellow onion, finely chopped
- 2 tablespoons fresh dill, minced (optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice (optional)
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground pepper, to taste
- Paprika, for garnish (optional)
Instructions
- Prepare Potatoes: Peel and cube the red or new potatoes into bite-sized pieces.
- Add Water to Instant Pot: Pour the water into the Instant Pot insert. Place the steamer basket inside the pot.
- Steam Potatoes: Add the cubed potatoes to the steamer basket. Close the lid and set the Instant Pot to Manual/Pressure Cook mode for 4 minutes on high pressure.
- Prepare Hard-Boiled Eggs: While the potatoes cook, place the whole eggs (still in their shells) on top of the potatoes.
- Quick Release: Once the cooking cycle is complete, perform a quick pressure release.
- Cool Eggs: Carefully remove the eggs from the Instant Pot and place them in a bowl of ice water to cool.
- Prepare Sauce: In a large mixing bowl, combine the mayonnaise, sour cream, chopped celery, chopped onion, minced dill (if using), Dijon mustard, pickle juice (if using), garlic powder, salt, and pepper. Mix until well combined.
- Assemble Potato Salad: Once the potatoes are cooked and slightly cooled, peel and chop the hard-boiled eggs and add them to the bowl with the sauce. Gently fold the potatoes into the sauce until evenly coated.
- Chill and Garnish: Refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with paprika for a colorful garnish if desired.
Cook Notes and Variations
- Potato Options: Feel free to use red or new potatoes for a creamy texture. You can also leave the skins on for added texture and nutrients.
- Herb Substitutions: If you don’t have fresh dill on hand, you can use dried dill or substitute with other herbs such as parsley or chives.
- Customize Flavors: Adjust the seasonings and ingredients to suit your taste preferences. Add more mustard for tanginess or pickle juice for extra zing.
Keto and Low Carb Versions
For those looking for a keto or low-carb version of Instant Pot Potato Salad, here are some modifications you can make:
- Potato Substitutes: Replace the potatoes with cauliflower florets or radishes for a low-carb alternative.
- Mayonnaise Options: Use avocado oil-based mayonnaise or homemade mayonnaise made with olive oil for a keto-friendly option.
- Sour Cream Substitute: Substitute sour cream with Greek yogurt or a dairy-free alternative such as coconut yogurt for a lower carb option.
Frequently Asked Questions (FAQs)
Q: Can I use other types of potatoes for this recipe? A: Yes, you can use Yukon Gold or russet potatoes if preferred. Adjust the cooking time as needed based on the size and type of potatoes used.
Q: Can I make this potato salad in advance? A: Absolutely! Potato salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving.
Q: Can I omit the eggs from the recipe? A: Yes, if you prefer a potato salad without eggs, simply omit them from the recipe. The salad will still be delicious and flavorful.
Q: Can I add other vegetables to the salad? A: Certainly! Feel free to customize the salad by adding diced bell peppers, shredded carrots, or chopped green onions for added color and flavor.
Q: Is this potato salad suitable for vegetarians? A: Yes, this Instant Pot Potato Salad is vegetarian-friendly. Just be sure to use vegetarian-friendly mayonnaise and sour cream.
In conclusion, 5-Minute Instant Pot Potato Salad is a quick and convenient way to enjoy a classic dish in record time. With the magic of the Instant Pot, you can have perfectly cooked potatoes and hard-boiled eggs in minutes, making this recipe ideal for busy weeknights or last-minute gatherings. Whether served as a side dish or a main course, this potato salad is sure to please with its creamy texture and flavorful sauce. So, why wait? Fire up your Instant Pot and give this speedy savory delight a try today!
