Instant Pot Potato Salad
Instant Pot Potato Salad recipe made with potatoes, celery, onion, mayonnaise, hard boiled eggs, and dill.
Servings 10 servings
Calories 254kcal
Ingredients
- 6 medium potatoes
- 1 cup water
- 1 stalk celery diced
- 1/2 cup onion diced
- 1 cup mayonnaise
- 3 hard boiled eggs peeled and chopped
- 2 tsp dried dill
- salt and pepper to taste
Instructions
- Wash potatoes and place them in the Instant Pot.
- Add 1 cup of water.
- Set the valve on the lid to "sealing", hit the "Manual" button and select 10 minutes.
- When Instant Pot is done, quickly release pressure and see if potatoes are easily pierced with a fork.
- If not, pressure cook for another two minutes.
- When potatoes are cool, peel and chop into large pieces.
- Place potatoes in a large mixing bowl.
- Add in celery and onion.
- In a separate bowl, whisk together mayonnaise, chopped egg, and dill.
- Gently stir into potatoes in bowl.
- Add more mayonnaise if desired. Add salt and pepper to taste.
- Cover and refrigerate 15 minutes or until ready to serve.
Nutrition
Calories: 254kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 179mg | Potassium: 580mg | Fiber: 3g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 4mg