Potato Salad Instant Pot (Printable Version)

Soft potatoes, eggs, and crunchy pickles come together fast in the Instant Pot for the ultimate no-fuss side you’ll want again and again.

# Everything You’ll Need:

→ Base Ingredients

01 - 3 big eggs
02 - 1.4 kg Russet potatoes, skin off and chopped

→ Cooking Liquid

03 - 360 ml water

→ Dressing

04 - 4 grams white sugar
05 - 5 grams black pepper, freshly ground
06 - 15 ml classic yellow mustard
07 - 300 ml creamy mayonnaise
08 - 10 grams salt, fine
09 - 30 ml vinegar, plain white

→ Mix-ins

10 - 75 grams onion, diced small
11 - 130 grams chopped dill pickles

# Steps to Cook:

01 - Pop the bowl in the fridge, covered, for at least two hours to let everything settle and get cold. Before you eat, give it a taste and maybe add a bit more mayo or seasonings if you think it needs it.
02 - Peel the cooled eggs and chop them up. Toss them in the bowl with the potatoes, pickles, and onion. Pour your dressing over the top and gently mix till everything's covered.
03 - Mix salt, pepper, sugar, mayonnaise, mustard, and vinegar together in a bowl till it's nice and smooth. It's ready when it looks creamy and blended.
04 - Take out the basket with everything in it. Move the potatoes to a big bowl. Put the cooked eggs straight into some ice water. Let both sit for fifteen minutes to cool down.
05 - Lock on the lid and close up the valve. Set it to high and let it go for four minutes. As soon as it’s done, carefully quick release the steam and wait until it’s safe to open.
06 - Drop the steamer basket into your Instant Pot and pour in water. Pile in the potato cubes and just put the eggs right on top.
07 - Slice the potatoes after peeling so they're all about the same size. That way they'll cook up the same and you won't get weird firm bits.

# Extra Suggestions:

01 - If you want to switch it up, swap the dill pickles for sweet ones or toss in some celery slices for an extra bit of crunch.