GRAND RAPIDS, Mich. - You've been tasked with bringing a dish to a Labor Day cookout, but don't have time to make something and don't want to pick something up -- try Chef Char's delicious instant pot potato salad recipe.
Instant Pot Easy Potato Salad
Ingredients
- 2 – 2 ½ pounds small redskin potatoes
- 4 large carrots, peeled and cut in half
- 6 eggs
- 11/2 cups water
- Potato Salad Dressing:
- 1 cup mayonnaise
- 5 oz. dill relish
- 1 tsp mustard
- 2 tsp dried parsley
- 1 tsp dill weed
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- 1. In an 8 quart Instant Pot, line the redskin potatoes along the bottom of the pot. Add 1 ½
- cup water over potatoes.
- 2. In a silicone or stainless steel basket over the potatoes, place 6 eggs and the peeled
- carrots.
- 3. Set Instant Pot on “Egg” setting (5 minutes at high pressure).
- 4. Once the timer goes off, allow the contents to sit in the pressure for 5 minutes before
- manually releasing the pressure.
- 5. Carefully remove the lid and remove the basket containing the carrots and the eggs.
- 6. When cool enough to handle, place carrots aside to be cut into small dice.
- 7. Run cold water over eggs until cooled. Peel eggs once cooled and dice small.
- 8. Pour the water off the potatoes and cut potatoes into bite-size pieces (large dice)
- 9. In a large bowl, add the dressing ingredients and stir.
- 10. Add the cut up vegetables to the dressing in the large bowl and stir.
- 11. Store potato salad refrigerated until ready to serve.
Recipe makes approximately 8 cups potato salad
Join Chef Char at Kitchen 242 in the Muskegon Farmers Market for cooking classes! Tickets for
classes are available at www.eventbrite.com.
Follow Chef Char on Facebook or subscribe to her blog at www.chefcharmorse.com.
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