Description
Experience the joy of homemade potato salad with this easy Instant Pot recipe that transforms a classic dish into a delightful celebration of flavors! This creamy potato salad showcases tender Yukon Gold potatoes, hard-boiled eggs, and a zesty dressing made from mayonnaise, buttermilk, and mustard. The combination of crunchy celery and tangy pickles adds texture and brightness to every mouthful. Perfect for summer picnics, family gatherings, or casual weeknight dinners, this dish brings comfort and nostalgia to your table. With the Instant Pot, you’ll save time without sacrificing taste—your loved ones will be reaching for seconds before you know it!
Ingredients
- 3 pounds Yukon Gold potatoes
- 3 hard-boiled eggs
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons mustard (yellow or Dijon)
- 2 ribs celery (chopped)
- 1/4 cup red onion (chopped)
- 2 pickles (minced) + splash of pickle juice
- Salt and pepper to taste
- 1 cup water
Instructions
- Add 1 cup of water to the Instant Pot.
- Wash and chop the Yukon Gold potatoes into 1-inch pieces. Layer them in the pot over the water.
- Place three whole eggs on top of the potatoes.
- Secure the lid, set to sealing mode, and cook on high pressure for 4 minutes.
- Perform a quick release once cooking is complete.
- Transfer eggs to cold water to stop cooking, then peel and separate yolks from whites.
- In a mixing bowl, mash egg yolks and combine with mayonnaise, buttermilk, mustard, salt, and pepper to create the dressing.
- Chop egg whites and mix with potatoes along with celery, red onion, pickles, and dressing until well combined.
- Chill in the refrigerator for at least two hours before serving.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 120mg