Instant Pot Potato Salad Hack
Servings: 8
Ingredients
- 1 1/2 cups water
- 8 medium size Russet Potatoes peeled, cubed
- 3 large eggs (make 4 if you like to slice one up to decorate your salad)
- 1 tbsp white or apple cider vinegar
Instructions
- Add water to instant pot.
- Place a steamer basket inside the pot and spread cubed potatoes on it, then top with the eggs.
- Lock on lid, and turn pressure valve on lid to SEALING.Press PRESSURE COOK button and adjust timer to 5 minutes.
- When timer is done, do a quick pressure release by carefully turning pressure valve on lid to VENTING.
- Open Lid, remove eggs and place them in a bowl filled with cold water and several ice cubes. Set the bowl aside to cool eggs.
- Carefully lift out Instant Pot liner, with potatoes inside, to a counter trivet and let it cool 10 minutes. Then carefully lift out steamer basket and transfer potatoes to a large bowl, drizzle with vinegar, stir and set aside to cool at least 10 min.
- Once potatoes are room temperature they are ready to be mixed with your favourite potato salad dressing.Peel the eggs, cut them in half and remove the yolks.Finely chop the white part, crush the yolks with a fork, and fold both into your potato salad dressing.*if you cooked an extra egg for garnishing your salad, don't forget to set it aside, and keep it in the fridge until ready to serve your salad, then slice it and set it on top as a garnish with a dash of paprika