Come to Pressure and Natural Release12 minutesmins
Total Time27 minutesmins
Servings: 10Servings
Calories: 310kcal
Ingredients
Potatoes
2 ½poundsrusset potatoesabout 6 medium potatoes, washed, peeled, and cut into 1-inch cubes
1cupwater
4large eggs
Dressing
1 ¼cupsmayonnaise
1 ½tablespoonsdill pickle juice or white vinegar
1tablespoonyellow mustard
Salt and pepperto taste
½cupwhite onionfinely chopped; about 1 small onion
Instructions
Place the diced potatoes into a large steamer basket or a container that will easily hold all the potatoes and is safe to use in the pressure cooker. Set aside.
2 ½ pounds russet potatoes
Pour the water into the stainless steel insert of the Instant Pot. Transfer the steamer basket of potatoes into the Instant Pot, and place the 4 eggs directly on top of the potatoes. Close the lid, set the valve to "sealing", and press the manual (pressure cook) button. Adjust the time to 5 minutes.
1 cup water, 4 large eggs
While the potatoes and eggs cook, make the dressing. In a small bowl, whisk together the mayonnaise, pickle juice, mustard, salt, and pepper. Set in the refrigerator until ready to use.
1 ¼ cups mayonnaise, 1 ½ tablespoons dill pickle juice, 1 tablespoon yellow mustard, Salt and pepper
After the time is up on the Instant Pot, allow the pressure cooker to complete a natural pressure release for 5 minutes before opening the valve for a quick release of the remaining pressure. Use tongs to remove the eggs to an ice bath for 4-5 minutes. Meanwhile, spread the potatoes out onto a large plate or baking sheet to cool.
Remove the shells from the eggs, and chop them into the desired size. Transfer the pieces to a large bowl. Add the cooled potatoes, onions, and dressing. Toss to coat, and top with chives, smoked paprika, green onions, cheese, or your other favorite toppings.
½ cup white onion
Chill any leftover potato salad in the refrigerator for 3 to 4 days.
Notes
*The nutritional information listed is an estimation based on the serving size and specific ingredients used. It is meant to be a guide only.*If desired, cut the potatoes smaller than 1-inch in size. They'll be softer in texture after cooking and will mash slightly, similar to mashed potatoes.*Please see the post for additional information regarding storage, freezing, ingredient substitutions, add-ins, and a link to the steamer basket we use for the potatoes.