Instant Pot Potato Salad
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 6 1x
- Category: Salad
Ingredients
Scale
- 4 cups chopped Idaho potatoes (1.5-inch cubes, skin on)
- 2 large eggs
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup mayo
- 2 tablespoons minced fresh dill
- 1 teaspoon dijon mustard
- 1/4 cup chopped green onions
- 1/4 cup diced dill pickles
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh lemon juice
Instructions
- Place the metal rack inside your Instant Pot. Add potatoes on top and carefully place eggs on top of the potatoes.
- Mix vinegar and water in a bowl. Pour 3/4 cup into the Instant Pot and set the rest aside.
- Close and lock the Instant Pot. Set pressure valve to ‘seal’ and press ‘manual’, then set pressure to ‘high’. Set timer for 8 minutes.
- While the Instant Pot heats up, mix remaining ingredients (including remaining water/vinegar mixture) in a large bowl. Mix well and refrigerate.
- Quick release pressure in the Instant Pot after cooking.
- Place eggs in an ice bath and transfer potatoes to cool in the fridge/freezer.
- Peel and chop eggs, add to Greek yogurt mixture. Mix well.
- Once potatoes are cool, add to the mixture and combine. Mash some potatoes for desired consistency.
- Top with fresh dill and enjoy!
