Whenever I’d exit to eat with my household, I’d all the time order potato salad as my facet possibility. I’m utterly hooked on the stuff, so it’s no marvel that I can’t get sufficient of this unbelievable immediate pot potato salad recipe. It’s simply among the best potato salads that you just’ll ever attempt, and it’s all due to the depraved combination of flavorful elements that go into making it from scratch. You’ve clearly acquired your potatoes and eggs, together with a deliciously creamy mixture of bitter cream, mayonnaise, Dijon mustard, apple cider vinegar, plus a number of selection herbs.

Instant Pot Potato Salad

Instant Pot Potato Salad

Instant Pot Potato Salad

Instant Pot Potato Salad

Instant Pot Potato Salad

Instant Pot Potato Salad

Instant Pot Potato Salad

Instant Pot Potato Salad


Instant Pot Potato Salad

Incredible Instant Pot Potato Salad (Grandma-Approved)

  • Author: Anna – MissWish.com
  • Prep Time: 10 minutes
  • Cook Time: four minutes
  • Total Time: 14 minutes
  • Yield: 6 1x


2 kilos white potatoes, peeled and minimize into ½ inch cubes

three massive eggs, washed effectively

1 tbsp apple cider vinegar

½ cup bitter cream

¼ cup mayonnaise

1 tbsp Dijon or yellow mustard

1 medium pink onion, finely chopped

three celery stalks, finely chopped

1/three cup finely chopped dill pickles

½ tsp dried dill

2 tbsp chopped parsley (or cilantro or chives)     

salt, black pepper to style

  1. Place the steamer basket within the Instant pot.
  2. Add 1 ½ cup of water.
  3. Place the potato cubes into the basket and high with the eggs.
  4. Close and seal the Instant pot.
  5. Turn the venting knob to SEALING.
  6. Press the PRESSURE COOK button and verify to verify the stress stage exhibits as “High” on the show.
  7. Adjust the timer to four minutes.
  8. When completed cooking, let the stress come down naturally for 10 minutes, then fast launch the remainder of the stress.
  9. Pour the chilly water in a bowl.
  10. Add ice cubes.
  11. Carefully switch the eggs into the bowl.
  12. Cool for 10-15 minutes, peel and cube.
  13. In a big bowl add the potato cubes, diced onion, pickle, celery, diced eggs, dried dill and parsley.
  14. In one other bowl mix the bitter cream, mayonnaise, mustard and apple cider vinegar.
  15. Add the bitter cream combination to the potato combination and gently toss to mix.
  16. Season to style with salt and black pepper and serve.

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