Potato Salad - IP by
The potatoes and eggs go into the Instant Pot together with the trivet and 1 cup of water (eggs on top), and require five minutes of cook time. After five minutes in the Instant Pot, submerge the eggs in cold water. This makes the hard boiled eggs easy to peel and will help them cool faster.
Allow the potatoes to cool a little bit before dressing them with the mayo-based dressing. This will prevent the mayo from melting and producing an oily texture.
Within 2 hours after mayo has been added, the temperature of the salad needs to drop to 70 degrees Fahrenheit. Within 4 hours, the temperature must be below 41 degrees.
You can serve potato salad warm or cool, but donít leave it sitting at room temperature for too long. If the salad is out for more than two hours at temperatures above 40 degrees Fahrenheit, it should be discarded.
1 cup water
2 lb red potatoes, cut into 1-inch pieces with skin on (about 8 cups)
1/2 cup light mayo
1 tbsp vinegar
1 tbsp Dijon mustard
3/4 tsp salt
1/2 tsp pepper
1 tbsp fresh chopped dill or 1 tsp dried dill (optional)
2 celery stalks, diced
5 green onions, slice
lb red potatoes, cut into 1-inch pieces with skin on (about 8 cups)
fresh chopped dill or 1 tsp dried dill (optional)
celery stalks, diced
green onions, slice
Rinse potatoes well after they are chopped to remove starch. Add trivet (steam basket) and water to Instant Pot, then place potatoes and eggs inside. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes.
Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
Remove eggs, then place in a bowl of cold water. Drain potatoes and remove trivet. Let potatoes sit for 10-15 minutes in Instant Pot with the lid off to cool. Meanwhile, mix mayo, vinegar, mustard, salt & pepper and dill together in a small bowl.
Peel hardboiled eggs and chop them up. Add eggs, celery and green onions to potatoes, then stir in dressing, tossing everything together until well-mixed.