Instant Pot Potato Salad Recipe with Smashed Yukon Gold Potatoes
I love the texture of this Instant Pot potato salad because the potatoes come out the perfect texture in no time at all. Then roughly smash yukon gold potatoes and dress them with a homemade mayo. sauce. You won’t be able to stop eating it!
Author: Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 30 minutes Yield: 16 1x Category: Side Dish Cuisine: Clean Eating Scale 1x 2x 3x Ingredients Instant Pot Ingredients Salad Ingredients 1 Cup Homemade Mayo 3 Tbl Yellow Mustard 2 Pickles (chopped) 1 Green Onion (chopped) Dill (to taste) Optional Toppings Instructions Wash and cut the potatoes into one-inch cubes. I don’t peel them because the yukon gold skins are so mild, you don’t even notice they are there. Put all the Instant Pot ingredients in the Instant Pot with the eggs on top. Put on manual, low pressure for 1 minute then let it go off pressure by itself (takes about half an hour total). (No. This is not a mistake. Really set it for 1 minute.) Carefully remove the lid. Check the cubes to make sure they are done. If not, leave in the hot water for a few more minutes. Immediately put the eggs in ice cold water and drain the potatoes in a colander. After the potatoes cool and eggs cool, add the potatoes to a large bowl and gently smash the potatoes until they are lightly smashed. Think smashed, not mashed. Cut up the eggs in small pieces and add to the bowl. Add the rest of the salad ingredients to the bowl and fold them in. Taste and adjust to your preferences. I often end up adding more mayo. because I like it extra creamy and the potatoes soak up quite a bit over time. Refrigerate for at least an hour, and up to 24 hours before serving. Top with optional toppings before serving. Keywords: potato, eggs, mayo, Instant Pot Potato Salad