INSTANT POT POTATO SALAD

INGREDIENTS FOR POTATO SALAD
The ingredients for this potato salad are simple. No mustard. No pickles. Just classic old fashioned flavors.
 Russet Potatoes–peeled and cubed into 1-inch chunks
Eggs
Mayonnaise–real mayonnaise, like Hellman’s is best
Vinegar–distilled white vinegar or white wine vinegar
Celery–to add texture and crunch
Onions–for flavor
Salt

HOW TO MAKE INSTANT POT POTATO SALAD

STEP ONE:
COOK POTATOES AND EGGS Pour 1 1/2 cups of water into the inner pot of the pressure cooker. Add in a steamer basket. Place cubed potatoes in the steamer basket. Gently nestle the eggs on top of the potatoes. Close the pressure cooker and be sure to check to see if the vent knob is sealed. Cook on HIGH pressure for 4 minutes (yes, I normally hard boil eggs in Instant Pot for 5 minutes, but this takes longer to get to pressure with the potatoes, so 1 minute needs subtracted from the total time). Once cook time has elapsed, allow pressure to release naturally for 4-5 minutes. Then do a quick release of pressure. Remove eggs and place them into ice water. Remove steamer basket with potatoes from Instant Pot and let cool slightly while you prepare the potato salad dressing. 

Pro-Tips: Let your eggs come to room temperature before pressure cooking, this helps to prevent cracks. Hard-boil 4-6 eggs with the potatoes. The recipe only calls for 2 hard-boiled eggs, but you can use the extra for breakfast, egg salad, or just in case one does crack.

STEP TWO: MAKE POTATO SALAD In a large mixing bowl, mix together mayonnaise, salt, vinegar, onions, and celery until well combined. Peel two of the hard-boiled eggs, and cube. Add eggs to mayonnaise mixture and gently combine. Add in potatoes and gently fold the potatoes into the mayonnaise mixture, until the dressing is evenly distributed through the potatoes. Refrigerate for at least 60 minutes before serving, best after 2-3 hours. Bowl of Potato Salad next to pressure cooker

STORE AND SERVE POTATO SALAD SAFELY Because this potato salad is mayonnaise based, it is not safe to keep at room temperature for extended periods of time–I recommend no longer than 60 minutes at room temperature and no longer than 30 minutes in temperatures that exceed 80 degrees. You can read more about food safety tips from the FDA.

 TO STORE POTATO SALAD Immediately refrigerate after preparing. Store in the fridge for 3 to 4 days.

TO SERVE POTATO SALAD Place a large bowl of ice underneath the serving bowl that contains the potato salad. Change out the ice as it melts. This helps keep the potato salad safe for about 2 hours. Be sure if you are transporting potato salad, you transport in a cooler.