Instant Pot Potato Salad

Ingredients and Weight:

• 3 pounds red potatoes, quartered
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• 1/2 cup chopped hard-boiled eggs
• 1/2 cup chopped bacon
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup Dijon mustard
• 2 tablespoons white vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

12 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Add potatoes to the Instant Pot and cover with water. Secure the lid and set to High Pressure for 12 minutes.
2. Once the potatoes are cooked, release the pressure and drain the potatoes.
3. In a large bowl, combine the potatoes, celery, onion, eggs, and bacon.
4. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, salt, and pepper.
5. Pour the dressing over the potato mixture and stir to combine.
6. Chill for at least 30 minutes before serving.

Nutritional Information:

Per serving (1 cup):

• Calories: 350
• Fat: 15 grams
• Saturated fat: 3 grams
• Cholesterol: 60 milligrams
• Sodium: 450 milligrams
• Carbohydrates: 45 grams
• Fiber: 3 grams
• Protein: 10 grams

Dish Characteristics:

• Creamy and tangy
• With a mix of textures from the potatoes, eggs, bacon, and vegetables
• Can be served as a main course or side dish

User Comments:

• "This potato salad is the perfect summer side dish! It's light and refreshing, and the Instant Pot makes it so easy to prepare."
• "I love the creamy dressing and the mix of textures. This is definitely my new go-to potato salad recipe."
• "This is a crowd-pleaser! I brought it to a potluck, and everyone raved about it."

Special Precautions and Tips:

• For a vegan version, omit the eggs and bacon and use cashew cream instead of mayonnaise.
• If you don't have an Instant Pot, you can boil the potatoes in a large pot of salted water for 12-15 minutes, or until tender.
• Let the potato salad cool slightly before refrigerating to prevent it from becoming watery.