This recipe for Tiffany's Instant Pot Potato Salad is a delicious twist on the classic potato salad. Using an Instant Pot makes it quick and easy to cook the potatoes perfectly every time. The creamy dressing with a hint of tanginess and crunch from the pickles and celery makes it a crowd-pleaser at any gathering. With just a few simple ingredients and a short preparation time, you can have a flavorful and creamy potato salad on the table in no time.
Ingredients
- 2 pounds red potatoes, scrubbed and diced into 1-inch cubes
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons pickle juice
- 1/2 cup diced pickles
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Directions
- Place diced potatoes in the Instant Pot. Add enough water to cover the potatoes. Close the lid and set the vent to sealing position.
- Select the 'Manual' or 'Pressure Cook' setting and set the timer for 5 minutes on high pressure.
- Once the cooking time is complete, do a quick pressure release by carefully turning the vent to the venting position.
- Carefully open the lid and drain the potatoes. Transfer the potatoes to a large bowl and let them cool for a few minutes.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, salt, and pepper.
- Add the diced pickles, red onion, celery, and parsley to the bowl with the potatoes. Pour the dressing over the ingredients.
- Gently toss the ingredients together until they are evenly coated with the dressing. Taste and adjust seasoning if needed.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve the Instant Pot Potato Salad chilled as a side dish or at picnics and gatherings. Enjoy!
