If you’re in need of a quick, delicious, and satisfying dish ��� your search ends here. The Instant Pot Potato Salad That Takes Just Over 10 Minutes To Make fulfills all those cravings and then some. This cool, creamy concoction is just the ticket for family dinners, BBQs, or wherever potluck possibilities pop up. The quick cooking time thanks to our handy instant pot means your potato salad won’t be a time thief and you’ll be free to enjoy the occasion stress-free.
Now, speaking taste, this recipe is a total bomb-diggity! Creamy potatoes blended with tangy dressing and crunchy veggies make it a salad that’s simply out of this world. So are you ready to ramp up the wow factor at your next get together? Let’s dive in.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 6
- Yield: 6 servings
Grab your ingredients and your instant pot, folks! We’re about to whip up some serious deliciousness!
Ingredients & Equipment You’ll Need
- 6 medium potatoes, peeled and diced
- 1 cup diced celery
- 1/4 cup finely chopped onion
- 1 cup mayonnaise
- 1/4 cup sweet pickle relish
- 2 tablespoons yellow mustard
- Salt and pepper to taste
You’ll also need your trusted Instant pot to make this recipe.
The main star here is of course the potatoes. They give the salad its hearty, satisfying bulk. The tangy mix of mayo, mustard, and sweet pickle relish give your potato salad its irresistible zing, while the celery and onion provide a satisfying crunch and burst of flavor. Oh, and feel free to substitute the mayo with a vegan alternative if you swing that way.
How To Make Instant Pot Potato Salad That Takes Just Over 10 Minutes To Make
- First, toss your peeled and diced potatoes into your Instant Pot. Cover them with water and choose the manual setting. Set the timer to 4 minutes.
- When the timer goes off, do a quick release of the pressure. Once it’s safe, open the pot and drain the potatoes.
- In a large bowl, mix the celery, onion, mayonnaise, sweet pickle relish, and mustard. Stir in the cooked potatoes. Season with salt and pepper to your liking.
- And there you have it, folks ��� one slammin’ potato salad! Serve it up straight away or chill it for later. Both ways are totally delish.
Tips For The Best Results
- Make sure to peel and dice the potatoes evenly so they all cook at the same time.
- Don’t overcook the potatoes. You want them to be firm yet fork-tender.
Storage Tips
- Store the salad in an airtight container in the fridge. It should last 3-5 days.
- Don’t freeze this salad as it can cause the mayo to separate and the potatoes to become overly soft.
Frequently Asked Questions
Q: Can I make this in advance?
A: Absolutely, you can make it the night before and let the flavors meld together. Just keep it properly refrigerated.
Q: Can I use different types of potatoes?
A: Yes, you can use any type of potatoes you prefer or have on hand.
Q: Is it okay to switch out the mayo for something else?
A: Yes, you can use any creamy dressing or even a vegan mayo.
Q: My potatoes came out too soft, what did I do wrong?
A: You might have cooked them a little too long. Next time, check them about a minute earlier than recommended.
Q: Can I add other ingredients to the salad?
A: Sure, feel free to throw in some hard-boiled eggs, diced ham, or even some sliced olives. Customize it to your liking!
Nutritional Facts of Instant Pot Potato Salad That Takes Just Over 10 Minutes To Make
Per serving: 350 calories; protein 5.5g; carbohydrates 30g; fat 22g; cholesterol 30mg; sodium 590mg.
There you have it, folks! Our Instant Pot Potato Salad is a no-brainer choice when you’re in need of a swift and satisfying side dish. Now go forth, whip up this easy peasy potato masterpiece and wow your next party crowd! You���ve got this!
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