Instant Pot Potato Salad
This Instant Pot potato salad features red potatoes and a creamy dressing. (gluten-free, dairy-free)
Cost $.24 per serving
- 2 pounds red skin potatoes chopped into 3/4 inch pieces
- 2 eggs
- 1 celery stalk diced
- 4 scallions diced (white and light green parts only)
- 1/3 cup organic mayonnaise
- 2 tsp red wine vinegar
- 1 tsp stone ground mustard or your favorite kind
- salt and pepper to taste
- fresh chives for garnish
Pour a cup of water into the Instant Pot, then add a steamer basket to the pot. Place the chopped potatoes and eggs in the steamer basket. Set the Instant Pot to 4 minutes on manual high pressure. Once it’s done cooking, do a quick release and remove the steamer basket from the pot using a pot holder.
Place the potatoes in a large bowl, and put the eggs in a bowl of cold water to cool a bit. Then peel each egg, cut in half, and remove the yolks to a small bowl. Mash the egg yolks with a fork. Add the mayonnaise, red wine vinegar, and mustard. Stir to combine evenly.
Chop the egg whites and place them in the large bowl with the potatoes, along with the chopped celery and scallions.
Pour the dressing onto the potato mixture. Stir gently to coat evenly. Sprinkle with salt and pepper to taste. Serve warm or refrigerate until ready to serve.
Calories: 81kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 52mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg