Description
This Potato Salad is a true crowd-pleaser with its creamy texture and zesty flavor. It’s simple to prepare, featuring key ingredients like russet potatoes, eggs, and a tangy dressing. Perfect as a side for BBQs or a comforting meal, this dish is sure to impress anyone looking for delicious homemade goodness.
Ingredients
Scale
- 2.5-3 lbs russet potatoes, peeled and diced into bite-size pieces
- 2.5 tablespoons apple cider vinegar
- 2.5 tablespoons granulated sugar
- 4 eggs
- ½ cup mayo
- ¼ cup mustard
- ¼ cup sweet relish
- 1 stalk celery, diced
- ⅛ teaspoon celery seed
- Paprika for the top
Instructions
- Place a steamer basket in the Instant Pot and pour 1½ cups of water in the bottom.
- Add the diced potatoes in an even layer and gently place the whole eggs on top.
- Close the lid, set the valve to 'Sealing', and cook on High Pressure for 4 minutes.
- Once done, perform a quick release by venting the pressure immediately.
- Carefully remove the eggs with tongs and place them in a bowl of ice water for at least 5 minutes.
- After cooling, peel the eggs and chop them into small pieces. Set aside.
- Scoop the cooked potatoes into a large bowl, drizzle with apple cider vinegar, and sprinkle with sugar while still warm. Toss gently to coat.
- Cover and refrigerate for at least 30 minutes or up to overnight.
- In a separate bowl, mix mayo, mustard, sweet relish, and celery seed until smooth.
- Pour the dressing over the cooled potatoes, add the chopped celery and eggs, and stir gently to combine.
- Refrigerate until thoroughly chilled, about 4 hours, and serve cold.
Notes
For a creamier texture, adjust the amount of mayo to your preference.
Feel free to add other vegetables like bell peppers or onions for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 125mg