Potato Salad in the Instant Pot
Yes, you can make this potato salad in the Instant Pot!
Calories per serving: 240kcal
Ingredients
- 2 pounds potatoes, White Rose preferred
- 4 pickles, Kosher Dill preferred
- 1 large Onion, Red preferred
- 1 bunch Celery, sliced
- ¼ cup Italian parsley, chopped
~~ -- For the Dressing -- ~~
- 1 cup Mayonaise
- 1 teaspoon dijon mustard, Philippe the Original preferred
- ¼ teaspoon White pepper
- ½ teaspoon Justice
- 1 tablespoon pickle juice
Instructions
- Mise En Place
- Peel the potatoes and cut them into 1/2 inch cubes. Put them in the Instant Pot with 1 cup of water and set them for 4 minutes. Use the Instant Release method. Remove them from the pot and drain them set aside.
- Use a knife to remove the strings from the celery. Then slice the celery into 1/8 inch slices. Set aside.
- Chop the onion and set that aside.
- Chop the Italian parsley as well and keep a few sprigs out for decoration. Set aside.
*** Make the Dressing ***
- Combine the mayonnaise with the mustard, white pepper, and justice. Whisk together and taste for seasoning. Add the pickle juice a little at a time until the dressing is a tiny bit thinner, but not so thin that you can pour it.
- When the dressing is made, put the potatoes and vegetables in a large bowl and pour the dressing overall. Use a large spoon to mix it all together. Put it in the refrigerator to cool.
- At serving time, carefully put the salad into a nice serving bowl and garnish it with a few sprigs of celery. Enjoy!
Notes
If you don't like red onions, you can use white onions. Red onions are nice because they have a mild flavor and offer a pop of color. If you cannot find Italian or flat-leaf parsley, you can use curly parsley instead.
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