Tiffanys Instant Pot Potato Salad Recipes

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TIFFANY'S INSTANT POT® POTATO SALAD



Tiffany's Instant Pot® Potato Salad image

This is a simple Southern-style potato salad recipe that is a one-pot wonder in the Instant Pot®!

Provided by Tiff

Categories     Creamy Potato Salad

Time 30m

Yield 8

Number Of Ingredients 9

4 cups cold water
1 tablespoon unseasoned rice vinegar
2 ½ teaspoons salt
3 ¼ pounds russet potatoes, peeled and cut into 1-inch cubes
3 large eggs
1 cup diced celery
½ cup diced sweet onion
½ cup mayonnaise
1 (3.8 ounce) can sliced black olives

Steps:

  • Combine water, rice vinegar, and salt in a multi-functional pressure cooker (such as Instant Pot®). Add potato cubes and gently stir. Place eggs on top of potatoes. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Use tongs to transfer cooked eggs to a bowl filled with cold water. Taste a potato cube to ensure they are cooked through; if not, leave potatoes in the hot water until softened. Drain potatoes in a colander.
  • Place cooked potatoes on a tray and allow to cool until safe to handle, about 30 minutes. Peel and dice eggs.
  • Combine eggs, celery, onion, mayonnaise, and black olives in a large bowl and mix well. Add cooled potatoes and stir gently to incorporate. Cover bowl and refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 35 g, Cholesterol 75 mg, Fat 14.4 g, Fiber 4.9 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 975.5 mg, Sugar 2.4 g

INSTANT POT® POTATO SALAD



Instant Pot® Potato Salad image

Save yourself time and one less pot to wash by cooking your potatoes and eggs together and in the same pot. I heard about this hack and decided to try it out myself. Not only were the potatoes and eggs cooked perfectly, the shells slipped right off of the eggs, making this a breeze to put together. Feel free to change up the ingredients to suit your go-to potato salad recipe but I highly recommend using this method to cook your potatoes and eggs.

Provided by Soup Loving Nicole

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 ½ cups water
2 pounds red potatoes, scrubbed and cubed
3 large eggs
2 stalks celery, chopped
¼ cup mayonnaise
2 green onions, chopped
3 tablespoons yellow mustard
1 tablespoon dill pickle relish
1 teaspoon paprika
salt and ground black pepper to taste

Steps:

  • Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
  • Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
  • Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.5 g, Cholesterol 72.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 183.6 mg, Sugar 1.7 g

INSTANT POT POTATO SALAD



Instant Pot Potato Salad image

Potato salad has never been easier than with this Instant Pot Potato Salad recipe! You can prepare the eggs and potatoes at the same time. It's so delicious and a crowd pleaser every time and you'll never go back to your old methods again - using an Instant Pot to make your potato salad is one of those great ideas you'll never forget

Provided by Katie Clark

Categories     Instant Pot

Time 20m

Number Of Ingredients 8

3 lbs yukon gold potatoes
6 eggs
1 cup mayo
1 tablespoon mustard
1 tablespoon dill pickle juice
1 teaspoon celery seed
1 teaspoon sea salt
1 teaspoon black pepper

Steps:

  • Quarter your potatoes - we don't recommend peeling them, but you can if you want. Place 2 cups of water in the Instant Pot Add the potatoes You can place the eggs on top of the eggs - shell on - or crack them into an Instant Pot safe dish and place that on top of the potatoes. Add about a teaspoon of salt Cook for 4 minutes on manual high pressure and do a quick pressure release. Drain the water Combine the eggs and potatoes together and mash Combine with the dressing below and enjoy! DRESSING Combine the remaining ingredients from the list above and enjoy! Best when served cold.

Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

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