Instant Pot® Potato Salad (No Egg) recipe
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Ingredients
- 2 pounds potatoes, cut into 1-inch chunks 1 cup mayonnaise 1 cup celery, finely chopped ½ cup dill pickle relish ½ cup sweet pickle relish ½ cup bread and butter pickles, cut into large chunks ½ cup minced onion 1 tablespoon yellow mustard 1 tablespoon apple cider vinegar 1 teaspoon salt, or more to taste 1 teaspoon garlic powder ½ teaspoon freshly ground pepper, or more to taste
Nutrition Info
- 439.9 caloriescarbohydrate: 42.3 gcholesterol: 13.9 mgfat: 29.5 gfiber: 4.5 gprotein: 4.1 gsaturatedFat: 4.4 gservingSize: -sodium: 1068.5 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Potato Salad (No Egg)
Directions
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Place the cut-up raw potatoes in a mesh basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Let cooker sit for 1 minute after it beeps. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour potatoes into a large bowl and set aside to cool for 15 to 20 minutes.
Combine mayonnaise, celery, dill and sweet pickle relish, bread and butter pickles, onion, mustard, vinegar, salt, garlic powder, and pepper in a bowl. Stir well. Pour over the potatoes and stir gently to combine. Serve warm or cool.