Instant Pot: Potato Salad

A classic picnic and/or BBQ side dish is potato salad and what would summer be without it on the table?!  Here’s a great Potato Salad I prepared that we enjoyed for lunch…

There are so many variations for potato salad – warm, cold, mayo based, vinegar based, etc. I personally like potato salads that are mayo based for that creamy texture, especially when there are hard boiled eggs tossed in. It’s like a two-for-one deal with an egg and potato salad combo! I came across this recipe for potato salad from Tyler Florence. What’s great about it is that not only does it use potato and egg, the ‘dressing’ is very flavorful with a bit of tang. From the original recipe, I added an extra egg and substituted pickle relish instead of dill pickles called for. It was certainly a delicious accompaniment to the beer braised bratwursts and caramelized onions we had for lunch!

Potato Salad

recipe adapted from Tyler Florence

1 cup water

2 pounds small Yukon gold potatoes, cubed

4 large eggs, raw in shell

Kosher salt

1/2 bunch sliced scallions, white and green parts

2 tablespoons drained capers

2 cups mayonnaise

1/4 cup Dijon mustard

1/4 cup pickle relish

2 tablespoons chopped fresh flat-leaf parsley

1/2 bunch dill, chopped

1/2 lemon, juiced

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

In your Instant Pot:

Plug in the IP with insert set in place.

Place steamer basket in IP with 1 cup of water and fill with cubed potatoes. Place eggs on top of potatoes

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 4 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 4 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. 

When the display reflects L0:04 (which is 4 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, dill, and lemon juice in a bowl large enough to hold the potatoes. 

Remove eggs and peel, then roughly chop and add them into the bowl.

Remove and drain the potatoes and add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.