Tiffany’s Instant Pot® Potato Salad
4 cups cold water
1 tablespoon unseasoned rice vinegar
2?½ teaspoons salt
3?¼ pounds russet potatoes
peeled and cut into 1-inch cubes
3 large eggs
1 cup diced celery
½ cup diced sweet onion
½ cup mayonnaise
1 (3.8 ounce) can sliced black olives
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.
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