Easy Instant Pot® Potato Salad recipe
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Ingredients
- 1 cup water 2 pounds red potatoes, cut into 1-inch chunks 2 eggs ⅓ cup mayonnaise 2 teaspoons red wine vinegar 1 teaspoon Dijon mustard 1 celery stalk, diced ½ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon chopped fresh chives
Nutrition Info
- 132.9 caloriescarbohydrate: 15.2 gcholesterol: 40 mgfat: 7 gfiber: 1.7 gprotein: 3.1 gsaturatedFat: 1.2 gservingSize: -sodium: 197.3 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Easy Instant Pot® Potato Salad
Directions
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Pour water in a multi-functional pressure cooker (such as Instant Pot®). Place steamer, add potatoes and eggs. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Place potatoes in a large bowl. Peel eggs, remove egg yolks, and chop egg whites. Mash yolks and whisk with mayonnaise, vinegar, and mustard in a bowl until well combined to form the dressing.
Combine chopped egg whites, potatoes, and celery, pour in dressing and stir until evenly coated. Season with salt and pepper and sprinkle with chives. Refrigerate before serving.