Elevate your potato salad game to new heights with our Creamy Instant Pot Potato Salad Bliss. This recipe combines the velvety goodness of Yukon Gold potatoes, perfectly cooked eggs, and a rich, tangy dressing that will make your taste buds dance. Say goodbye to ordinary potato salads and embrace the creaminess, simplicity, and flavor explosion of this Instant Pot sensation.
The journey to perfecting this Creamy Instant Pot Potato Salad Bliss began at our family picnic. Tired of lackluster potato salads, I decided to experiment with the Instant Pot. The result was a revelation – tender potatoes, perfectly hard-boiled eggs, and a dressing that stole the show. Now, whether it’s a backyard barbecue or a weekday dinner, this potato salad has become the star, earning praises and recipe requests at every gathering.
Why This Potato Salad Shines:
- Instant Pot Magic: Effortlessly achieve perfectly cooked potatoes and eggs with the Instant Pot, cutting down on prep time without sacrificing flavor.
- Creamy Dreamy Dressing: The mayonnaise, buttermilk, and mustard concoction creates a dreamy, velvety dressing that coats every potato morsel.
- Perfect Harmony of Flavors: The addition of celery, red onion, and pickles, along with a splash of pickle juice, adds a burst of flavors, creating a symphony in every bite.
Ingredients:
- 240ml water
- 1.4 kg Yukon Gold Potatoes
- 3 eggs
- Salt and pepper, to taste
- 240ml mayonnaise
- 60ml buttermilk
- 2 tablespoons yellow mustard (or half Dijon mustard)
- 2 ribs celery
- 1/4 cup red onion, chopped
- 2 pickles, minced + splash of pickle juice
Directions:
- Add water and chopped potatoes to the bottom of the Instant Pot. Place the eggs on top of the potatoes.
- Secure the Instant Pot lid and turn the valve to sealing.
- Select high pressure/manual and set the timer to 4 minutes.
- When the timer beeps, quick release the pressure. Remove the eggs to a bowl of cold water and drain the water from the pot.
- Separate egg yolks from the whites of the hard-boiled eggs and place the yolks in a bowl.
- Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
- Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles.
- Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.
Notes: For added freshness, sprinkle with chopped chives or dill before serving. Adjust the dressing’s consistency by adding more buttermilk if needed. This potato salad is a potluck favorite and can be prepared a day in advance for maximum flavor infusion.
