Instant pot Potato Salad
Introduce
Chef :
Dee Mack
Instant pot Potato Salad
Cooking instructions
* Step 1
Wash, Peel and Cut potatoes, 1" dice
* Step 2
Add 1 cup water to the instant pot and place steamer basket inside. Add diced potatoes and place eggs on top of potatoes, lid on, seal the vent, and steam 8 minutes.
* Step 3
Quick release the steam. Allow potatoes to cool completely. Place the eggs in a bowl of ice water for 5 min. Peel and chop, then allow to cool more if still warm.
* Step 4
Mix remaining ingredients in a medium sized bowl. Add cooled, chopped eggs.
* Step 6
In a large bowl, add potatoes, then pour dressing on top. Gently stir until all potatoes are covered.
* Step 7
Let potato salad chill overnight in the fridge
* Step 8
Mom tip: if you find yourself making this potato salad at 10 pm because that's the only time you have alone, and the potatoes are not cooled, I like to make the dressing, but keep it separate from the warm potatoes. Place both in the fridge overnight, then mix in the morning. It will still meld and be wonderful for lunch. 😉
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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