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INSTANT POT POTATO SALAD

Learn how to make the best simple homemade Instant Pot potato salad without celery or onions - nothing crunchy! 

This quick & easy recipe uses light mayonnaise and mustard for a healthy twist on a classic favorite! Includes hard boiled eggs.

INGREDIENTS

Yukon Gold potatoes Eggs Light mayonnaise Horseradish mustard Sugar (or sweetener of         your choice) Apple cider vinegar Onion powder

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Wash the potatoes well and peel if desired. Cut potatoes into bite-sized chunks.

1

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Add the potato chunks to the Instant Pot with 2 cups of water plus 1 tablespoon of salt. Place eggs on top of potatoes. Seal the lid and cook as directed.

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In a medium bowl, combine egg yolks, mayo, mustard, sugar/sweetener, water, vinegar, and onion powder.

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Mix dressing well.

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Pour dressing over potatoes and mix well. Add eggs and toss to distribute.

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Refrigerate an hour to overnight to allow the flavors to blend.

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Keep refrigerated. When serving, do not allow to sit at room temperature for more than an hour.

7

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