Elegant Easy Potato Salad – Instant Pot

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    One of our favorite uses for the Instant Pot is the cooking potatoes. They come out with a great texture, perfectly done. In this recipe, you want them to be just shy of done, so you can handle them and cut them for the grill. They only need to be on the grill for a few minutes.

    This is a delicious way to have a summer potato salad, but different enough for you and your guests to enjoy a new flavor profile. Grilling the potatoes adds a smoky dimension and is worth the extra time, but this would still be good without that step. Pouring the dressing over the hot potatoes and letting it sit for a few minutes allows the spuds to absorb some of the dressing and its flavor. We doubled this recipe for an 8 person backyard picnic, and had a little left over to enjoy the next day.

    Pressure Cooker Potato Salad

    Hey Instant Pot beginners!This Easy Elegant Potato Salad recipe is for you! 😁

    Posted by Quick and Carry on Friday, July 6, 2018

    Print Recipe
    Elegant Easy Potato Salad - Instant Pot Yum
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Course Dinner, Lunch
    Cuisine American
    Prep Time 10 minutes
    Cook Time 6 minutes
    Passive Time 10 minutes
    Servings
    people
    Ingredients
    Course Dinner, Lunch
    Cuisine American
    Prep Time 10 minutes
    Cook Time 6 minutes
    Passive Time 10 minutes
    Servings
    people
    Ingredients
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Instructions
    1. Clean and cut off any eyes or bad parts of the potatoes. Put them in a steamer basket in the Instant Pot, and add one cup of water. Set the toggle to sealing, and cook on manual/pressure cook for 5 minutes. If you are going to grill the potatoes, cook for only 4 minutes. Let the spuds have a ten minute natural pressure release and then release the rest of the pressure. Remove the basket and let the potatoes cool slightly if you are using right away, or, prepare them to go on the grill. They only need about one more minute or two on the grill to enhance their flavor.
    2. While to potatoes are cooking, whisk or blend the olive oil, vinegar and mustard. Chop the pickles small.
    3. Put the still warm potatoes in a bowl, add the onions and the pickles and cover with the dressing. Mix well. Serve warm or at room temperature. This salad keeps very well, although you will rarely have any leftovers!
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