Instant Pot Potato Salad

Name: Instant Pot Potato Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10 servings.
Ingredients: 2-1/2 pounds red potatoes, cubed (about 8 cups); 1 cup mayonnaise; 1/3 cup sour cream; 1/4 cup finely chopped onion; 1/4 cup finely chopped celery; 2 tablespoons prepared mustard; 1 tablespoon dill weed; 1 tablespoon cider vinegar; 1 teaspoon garlic salt; 1/2 teaspoon salt; 1/2 teaspoon pepper; Snipped fresh dill, optional

TOTAL TIME: Prep: 15 min. + chilling Cook: 5 min. + cooling YIELD: 10 servings.

I rarely make potato salad because it can be somewhat time-consuming. However, now that I know I can quickly cook the potatoes in a pressure cooker, I'll be making this much more often! We prefer this Instant Pot potato salad with unpeeled red potatoes, but you can use another potato—with or without the skin. —Courtney Stultz, Weir, Kansas

Ingredients

2-1/2 pounds red potatoes, cubed (about 8 cups)
1 cup mayonnaise
1/3 cup sour cream
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 tablespoons prepared mustard
1 tablespoon dill weed
1 tablespoon cider vinegar
1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
Snipped fresh dill, optional

Directions

1. Place potatoes and 1-1/2 cups water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Drain; cool completely.
2. In a large bowl, combine remaining 10 ingredients. Add potatoes; toss to coat. Refrigerate, covered, at least 1 hour. If desired, top with snipped fresh dill before serving.

Nutrition Facts

3/4 cup: 247 calories, 18g fat (3g saturated fat), 3mg cholesterol, 471mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 3g protein.

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