Easy Instant Pot Potato Salad

Recipe View 1 mins Begin by pouring 1 cup of water into the base of your Instant Pot. (1 minute)

Recipe View 2 mins Insert a steamer basket or trivet into the Instant Pot. Add the diced red potatoes and the eggs on top of the potatoes. (2 minutes)

Recipe View 1 mins Secure the Instant Pot lid, ensuring the valve is set to sealing. Select the 'Manual' or 'Pressure Cook' setting on high pressure and set the timer for 4 minutes. (1 minute)

Recipe View 15 mins Allow the Instant Pot to come to pressure naturally, which will take approximately 10-15 minutes. (15 minutes)

Recipe View 5 mins Once the timer is up, carefully perform a quick pressure release according to the manufacturer's instructions. This should take about 5 minutes. (5 minutes)

Recipe View 5 mins Remove the potatoes and eggs from the Instant Pot. Place the potatoes in a large mixing bowl to cool slightly. Immediately place the eggs in an ice bath to stop the cooking process. (5 minutes)

Recipe View 5 mins While the potatoes are cooling, peel the cooled eggs. Separate the yolks from the whites. Finely chop the egg whites and set aside. In a separate small bowl, mash the egg yolks with a fork until smooth. (5 minutes)

Recipe View 2 mins To the mashed yolks, add the mayonnaise, red wine vinegar, and Dijon mustard. Whisk together until the dressing is smooth and creamy. (2 minutes)

Recipe View 3 mins Gently fold the chopped egg whites and diced celery into the bowl with the potatoes. Pour the dressing over the potato mixture and stir gently to coat evenly. Be careful not to overmix, as the potatoes can become mushy. (3 minutes)

Recipe View 1 mins Season the potato salad with salt and pepper to taste. Sprinkle the chopped fresh chives over the top for garnish. (1 minute)

Recipe View 30 mins Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best flavor. (30 minutes)