Instant Pot Potato Salad

Recipe

Side Dish
Instant Pot Potato Salad

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4.78 out of 5 stars
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9 ratings

Recipe Data

12
Servings
40min
Prep
1hr
Total

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Description

Why Hy-Vee One Step potatoes? For every 5-lb. bag purchased, Hy-Vee donates to build community gardens. So not only do you get to enjoy perfectly pressure cooked potatoes and eggs in this classic potato salad recipe, but you can also feel great about your purchase.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
2 c.water
3 lbs.Hy-Vee One Step russet potatoes, peeled and chopped into 3/4-inch cubes
6Hy-Vee One Step large brown eggs
1 c.Hy-Vee mayonnaise
3 tbsp.Hy-Vee Select sweet relish
1 tbsp.Hy-Vee yellow mustard
1small white onion, chopped
2 stalk(s)celery, sliced
Hy-Vee salt
Hy-Vee ground black pepper
Fresh parsley, for garnish

Things To Grab

  • 8-quart Instant Pot or pressure cooker
  • 2 medium bowls
  • Ice
  • Large serving bowl
  • Whisk

Directions

  1. Fill the bottom of an 8-quart Instant Pot with water. Add potatoes to Instant pot and top with eggs. Place lid on Instant Pot and pressure cook on HIGH for 13 to 15 minutes.

  2. After potatoes and eggs are done cooking, turn the steam valve to let the steam escape. Once pressure has been released, remove lid and place eggs into a bowl filled with ice water and drain potatoes. Place potatoes in a large serving bowl in the refrigerator; cool.

  3. Remove egg shells by gently tapping the egg against a cutting board or another hard surface, creating a fine network of cracks. Gently peel the egg shell away from the hard boiled egg. Chop egg into large pieces and place toss with potatoes. Place bowl back into refrigerator until completely cooled. 

  4. In a medium bowl, whisk together mayonnaise, mustard, and relish until well combined. Stir in onion and celery; season with salt and pepper.

  5. Pour mayonnaise mixture into cooled potato and egg mixture. Gently toss to coat. Refrigerate until ready to serve. Just before serving, garnish with fresh parsley, if desired.

Nutrition facts

Servings

260 Calories per serving
1/2 cup

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 105mg
  • Sodium: 210mg
  • Total Carbohydrates: 22g
  • Protein: 6g

Daily Values

0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 6%
0%
Potassium 10%

Recipe Source:

Hy-Vee Test Kitchen