Appetizer for 8

Instant Pot Potato Salad

Name: Instant Pot Potato Salad
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 1/3 lb russet potatoes; 2 1/2 tsp fine table salt; 3 tbsp unseasoned rice vinegar or apple cider vinegar; 4 cups cold running tap water; 3 large eggs; 1 small red onion; 1 dill pickle or cornichon; 3 stalks celery; 9 stems fresh dill; 1 cup full fat mayonnaise; 1 tbsp whole grain mustard; 1 tbsp unseasoned rice vinegar or apple cider vinegar; 1/2 tsp garlic powder; kosher salt and ground black pepper to taste (optional)

This potato salad cooks potatoes and eggs in an Instant Pot, then mixes them with vegetables, mayonnaise, mustard, and vinegar.

Typical price

$5.57for 4 servings

$1.39 per serving$5.57 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: pressurecookrecipes.com

45 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

American Vegetarian Dairy-free Gluten-free Budget Appetizers Side dishes Lunches Snacks Instant Pot No-cook Back to school Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Potatoes$0.99/lb typical	3.35 lb	$3.30Typical price
Eggs$0.30 each typical	3	$0.90Typical price
Red onions$1.49/lb typical	0.75 lb	$1.12Typical price
Pickles and olives$0.18/oz typical	1 oz	$0.18Typical price
Celery$2.29 each typical	0.25	$0.64Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	2.25	$3.35Typical price
Total for the servings shown		$11.13

Pantry staples you likely have

Salt and pepperVinegarMustard, mayo, ketchupDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

3 1/3 lb russet potatoes
2 1/2 tsp fine table salt
3 tbsp unseasoned rice vinegar or apple cider vinegar
4 cups cold running tap water
3 large eggs
1 small red onion
1 dill pickle or cornichon
3 stalks celery
9 stems fresh dill
1 cup full fat mayonnaise
1 tbsp whole grain mustard
1 tbsp unseasoned rice vinegar or apple cider vinegar
1/2 tsp garlic powder
kosher salt and ground black pepper to taste (optional)

Steps

Peel and cut the potatoes into one-inch cubes, then place them in a six-quart Instant Pot with one cup water and two teaspoons salt.
Set the eggs on a rack over the potatoes, seal the pot, and cook on high pressure for four minutes.
Quick-release the pressure, move the eggs and potatoes into the remaining cold water, and cool them for ten minutes.
Chop the onion, pickle, celery, dill, and cooled eggs while the potatoes drain completely.
Whisk the mayonnaise, mustard, vinegar, garlic powder, remaining salt, and pepper in a large bowl.
Fold in the potatoes, eggs, vegetables, and dill, then chill for 20 minutes.