Multi Cooker | Potato Salad
Elevate your picnic game with this effortless Multi Cooker Potato Salad. Using the power of pressure cooking ensures that your potatoes stay intact and creamy without becoming waterlogged. It’s the perfect base for a tangy or herb vinaigrette or a rich, traditional mayo dressing. Faster cleanup, better texture, and zero guesswork.
- Prep Time: 20
- Cook Time: 4 Minutes
- Total Time: 24 minutes
- Yield: 8-10 Servings
- Category: Salad's
- Method: Multi cooker, Instant Pot
- Cuisine: American
Ingredients
- 8-Â Large Yellow Potatoes (peeled, and cubed into about 2 inch cubes)
- 5- Large eggs
- 2- Cups Mayonnaise (I use Hellman’s)
- 1/2- Cup Milk
- 1- Yellow onion finely diced
- 1- Tbsp Dill weed
- 1- Tbsp Parsley
- 2- Tbsp Ranch Dressing powder
- 1 1/2- Tsp Celery salt (or 1 cup fresh diced celery)
- 1 1/2 Cups water
- Paprika for garnish
Instructions
- Peel & cube potatoes
- Place potatoes into your instant Pot or Multi cooker.
- Place the eggs on top of the potatoes.
- Add 1 1/2 cups water.
- Close & lock lid in place
- If your instant Pot or Multicooker has a separate pressure button use that and set the time for 4 minutes. If your Multi Cooker doesn’t have a separate pressure button like mine doesn’t, use the steam setting for 4 minutes.
- Once your cooker beeps to signal the end of cooking manually release the pressure release valve to Quick Release. This is key if you let the pressure release naturally it will take to long and the potatoes will continue to cook resulting in “mashed” potatoes. Remove the lid.
- Remove the eggs from the cooker and place in cold water to cool.
- No need to remove the potatoes from the pot.
- Dice the onion.
- Chop eggs when cool and add back to to the pot.
- Add the onion, mayonnaise, milk, ranch dressing powder, celery salt (or fresh diced celery if using), parsley, dill weed, and combine well.
- Garnish with paprika.
- Serve & Enjoy!
Notes
- Store in an airtight container and refrigerate for up to 5 days.
You Will Need
- Multi Cooker or Instant Pot
- Measuring spoons & Cups
- Sharp knife
- Cutting board
- Silicone spoon or wooden spoon
- Airtight storage container
Add In’s or Mix n Match
- Diced celery
- Mustard or ground mustard
- Green onion
- Sweet pickle relish ( I usually add sweet pickle relish but I was out this time)
- Chopped bacon or ham
- Shredded cheddar cheese
- diced cucumber
- Sugar snap peas
- Horseradish
- Diced tomatoes
- Apple cider vinegar
- Pickle juice
- Substitute Miracle Whip instead of mayonnaise
The possibilities are endless.
Find it online: https://www.musingsandglimpses.blog/multi-cooker-potato-salad/