Best Tiffanys Instant Pot Potato Salad Recipes

INSTANT POT POTATO SALAD

Steps:

• Peel and cut your russet potatoes. You will cut them according to size:Small/Medium potatoes - cut into 4 pieces eachLarge/Extra Large potatoes - cut into 6 pieces each
• Pour 2 cups cool water into your Instant Pot. Place the cut potatoes, 1/2 tsp salt, and the whole eggs into the pot.
• Pop the lid on and lock the pressure vent to seal. Set to cook on high pressure mode for 4 minutes.
• Do a 4 minute natural release and then do a quick release for any remaining pressure.
• Using a slotted spoon place the eggs and potatoes into an ice bath for 4 minutes.
• While the eggs and potatoes sit in the ice bath chop the 3/4 cup celery and 1/2 cup green onions.Make the dressing by whisking together 1 cup mayo, 1 1/2 tbsp yellow mustard, 2 tsp sugar, 1 1/2 tsp salt and 1/2 tsp vinegar. Taste to see if you want more of any one ingredient.
• Take the potatoes and eggs out of the water bath and chop the potatoes into 1/2-1 inch chunks and peel and chop the eggs.
• In a large mixing bowl stir together the potatoes, eggs, celery, and dressing mixture.
• Potato Salad is best if it has 1 hour up to 24 hours in the fridge before serving.

INSTANT POT® POTATO SALAD

Steps:

• Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
• Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
• Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

TIFFANY'S INSTANT POT® POTATO SALAD

Steps:

• Combine water, rice vinegar, and salt in a multi-functional pressure cooker (such as Instant Pot®). Add potato cubes and gently stir. Place eggs on top of potatoes. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Use tongs to transfer cooked eggs to a bowl filled with cold water. Taste a potato cube to ensure they are cooked through; if not, leave potatoes in the hot water until softened. Drain potatoes in a colander.
• Place cooked potatoes on a tray and allow to cool until safe to handle, about 30 minutes. Peel and dice eggs.
• Combine eggs, celery, onion, mayonnaise, and black olives in a large bowl and mix well. Add cooled potatoes and stir gently to incorporate. Cover bowl and refrigerate at least 3 hours before serving.