Instant Potato Salad Recipes
MAMAW THELMA'S INSTANT POTATO SALAD
This recipe was shown to me by my husband's grandmother. I make this on the family cookouts and holidays. It's very easy and only takes a few minutes to complete it. The family just loves it.
Provided by Traycee
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Pour 2 cups of warm water into a bowl. Stir in the instant potato flakes until well blended. Mix in the mayonnaise, milk, relish, mustard and onion. Season with salt and pepper. Mix well, and refrigerate until needed.
Nutrition Facts : Calories 90 calories, Carbohydrate 13 g, Cholesterol 3.8 mg, Fat 3.4 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 81.6 mg, Sugar 2.7 g
INSTANT POT® POTATO SALAD
Save yourself time and one less pot to wash by cooking your potatoes and eggs together and in the same pot. I heard about this hack and decided to try it out myself. Not only were the potatoes and eggs cooked perfectly, the shells slipped right off of the eggs, making this a breeze to put together. Feel free to change up the ingredients to suit your go-to potato salad recipe but I highly recommend using this method to cook your potatoes and eggs.
Provided by Soup Loving Nicole
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.5 g, Cholesterol 72.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 183.6 mg, Sugar 1.7 g
"INSTANT" POTATO SALAD
Some of you may have already tried this. It works great when une4xpectred company comes and you need a something to serve with that impromptu meal. Adjust the amounts to suit your taste and amount of people feeding. You wont be disappointed in the taste. ASnd remember, some potato salads are made with mashed potatoes.
Provided by Sam Womack
Categories Potato Salads
Time 25m
Number Of Ingredients 6
Steps:
- 1. Make the potato flakes like the package shows, using a little less liquid than shown.
- 2. Dice onions, pickles if using instread of relish, and the eggs.
- 3. Add the mayo or whatever, stir well; then add the other ingredients mixing well. Chill or use right away.
- 4. The onuions, pickles and eggs add your lumps. Hint on dicing the eggs: Use an egg slicer, then carefully turn around and slice the other way. Voila! almost instant diced eggs!
INSTANT POTATO SALAD
This is one of the easiest and quickest potato salads you can make. Try it once as posted and next time add or substract items that you think would improve the dish. Do not add too much water to the mixture--add only enough to moisten the potatoes. I can almost guarantee that anyone eating this salad will not know it was made from instant potato flakes. NOTE: Do not use potato buds in recipe--they change the texture.
Provided by Gwanny Hill
Time 4h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix potato flakes, mustard, salt, pickles and celery salt.
- Add enough hot water to mixture--about two cups--to mix the ingredients.
- Mixture should be fairly stiff.
- Cover and let stand about five minutes.
- Add eggs, garlic powder, celery (if using), dill weed, onion, mayonnaise and chopped olives.
- Mix well and chill three or more hours.
- Keep unused portion in refrigerator; will stay fresh up to a week if covered and chilled.
- NOTE: Cooking time refers primarily to chilling time.
INSTANT POT POTATO SALAD
Make Classic Potato Salad in a fraction of the time using the Instant Pot!
Provided by Kristen Chidsey
Categories Side Dish
Time 28m
Number Of Ingredients 7
Steps:
- Pour 1 1/2 cups cold water into the inner pot of the pressure cooker.
- Add in a steamer basket. Place cubed potatoes in the steamer basket. Gently nestle the eggs on top of the potatoes. (I typically make 4 eggs instead of 2, just in case any crack.)
- Close the pressure cooker and be sure to check to see if the vent knob is sealed.
- Cook on HIGH pressure for 4 minutes. Select the manual or pressure cook and use the plus or minus buttons to adjust the timer to 4 minutes.
- Once the cooking time has elapsed, allow pressure to release naturally for 4-5 minutes. Then do a quick release of pressure.
- Remove the eggs and place them into ice water. Remove potatoes from Instant Pot and let cool slightly while you prepare the potato salad dressing.
- To prepare the potato salad dressing, mix together mayonnaise, salt, vinegar, onions, and celery until well combined in a large mixing bowl.
- Peel two of the hard-boiled eggs, and cube them into bite-size pieces. Add the eggs to the mayonnaise mixture and gently combine.
- Add the potatoes and gently fold the potatoes into the mayonnaise mixture, until the dressing is evenly distributed through the potatoes.
- Refrigerate for at least 60 minutes before serving, best after 2-3 hours.
Nutrition Facts : Calories 269 kcal, Carbohydrate 14 g, Protein 3 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 53 mg, Sodium 638 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT POTATO SALAD
Potato salad has never been easier than with this Instant Pot Potato Salad recipe! You can prepare the eggs and potatoes at the same time. It's so delicious and a crowd pleaser every time and you'll never go back to your old methods again - using an Instant Pot to make your potato salad is one of those great ideas you'll never forget
Provided by Katie Clark
Categories Instant Pot
Time 20m
Number Of Ingredients 8
Steps:
- Quarter your potatoes - we don't recommend peeling them, but you can if you want. Place 2 cups of water in the Instant Pot Add the potatoes You can place the eggs on top of the eggs - shell on - or crack them into an Instant Pot safe dish and place that on top of the potatoes. Add about a teaspoon of salt Cook for 4 minutes on manual high pressure and do a quick pressure release. Drain the water Combine the eggs and potatoes together and mash Combine with the dressing below and enjoy! DRESSING Combine the remaining ingredients from the list above and enjoy! Best when served cold.
Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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INSTANT POT POTATO SALAD | - TASTES BETTER FROM SCRATCH
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4.9/5 (85)Calories 166 per servingCategory Side Dish
- Add water and chopped potatoes to the bottom of the instant pot. Place the eggs on top of the potatoes.
- When the timer beeps, quick release the pressure. Remove the eggs to a bowl of cold water and drain the water from the pot.
INSTANT POT POTATO SALAD RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 8Total Time 30 mins
- Pour water into a programmable pressure multicooker (such as Instant Pot). Place potato cubes in a steamer basket, and place inside cooker. Place eggs on top of potatoes. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 15 to 20 minutes for cooker to come up to pressure before cooking begins.) Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker. Remove potatoes and eggs from cooker. Gently transfer eggs to a bowl filled with ice water. Let potatoes and eggs stand until cool enough to handle, about 5 minutes.
- While potatoes and eggs cook, whisk together mayonnaise, mustard, vinegar, salt, celery seeds, and pepper in a large bowl. Place in refrigerator until ready to use.
- Add warm potatoes to mayonnaise mixture in bowl; toss gently to coat. Stir in chopped celery, cornichons, chives, and dill. Peel cooled eggs, and chop; gently stir into potato mixture. Serve warm or at room temperature.
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- Pour water into a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place potatoes in a steamer basket; place inside the cooker. Place eggs on top of the potatoes. Cover the cooker and lock lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 3 minutes. (It will take 15 to 20 minutes for the cooker to come up to pressure before cooking begins.)
- When cooking is complete, carefully turn the steam release handle to Venting position to let the steam fully escape (the float valve will drop; this will take 1 to 2 minutes). Remove the lid from the cooker and gently transfer the eggs to a bowl of ice water; let stand until cool enough to handle, about 5 minutes. Peel the eggs and chop.
- While the eggs cool, place the hot potatoes in a large bowl. Whisk oil, vinegar, mustard, salt and pepper in a small bowl; add to the potatoes and toss to coat.
- Add bell pepper, celery, onion, chives, dill, parsley and the chopped eggs to the potato mixture; gently fold to combine. Serve warm or at room temperature, or cover and refrigerate for up to 1 day.
INSTANT POT POTATO SALAD - PRESSURE COOK RECIPES
From pressurecookrecipes.com
5/5 (78)Total Time 45 minsCategory Salad, Side Dish, SnackCalories 299 per serving
- Pressure Cook Potatoes and Eggs: Add 2 ½ tsp fine table salt, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and 4 cups (1L) cold water in Instant Pot. Submerge all the potato cubes in the water mixture and layer the 3 large eggs on top. Close lid and pressure cook at Low Pressure for 0 minute + Quick Release. Immediately release the pressure and carefully open the lid. *Note: the “get up to pressure” time will take roughly 23 - 24 minutes, and the potatoes and eggs will be done. Taste one of the potato cubes to make sure they're done. If your potato cubes are larger, they may need to sit in the hot water for a few more minutes to finish cooking. Place hard boiled eggs in cold water and gently drain the potato cubes with a colander.
- Prepare Ingredients: While the potatoes and eggs are cooking, prepare the remaining ingredients. Don’t put away the knife and the chopping board as you will have to finely chop the hard boiled eggs later.
- Cool Potatoes: Gently layer hot potato cubes on a large tray. Drizzle and season potato cubes with 2 tbsp (30ml) rice vinegar or apple cider vinegar while they are hot. Let the potatoes cool for 30 minutes. Finely chop the hard-boiled eggs once they are cool to touch.
- Make Salad Dressing: In a large mixing bowl, add 1 cup (250ml) mayonnaise, finely diced ingredients (red onion, pickle, and celery), finely chopped hard boiled egg, 1 tbsp (15g) whole grain mustard, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and ½ tsp garlic powder. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula. Gently fold in the cooled potatoes with a silicone spatula. Taste the salad and season with more kosher salt & fresh ground black pepper to taste. Don’t overmix as you don’t want the potato salad to be too mushy. *Pro Tip: You will want the potato salad to be a little on the salty side because putting it in refrigerator will decrease the perception of seasoning. Cover & place potato salad in refrigerator for at least 3 hours. The potatoes will harden a little once they are cooled.
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- Cooked chopped bacon on saute mode in Instant Pot. Cook until crisp. Turn off pot and pour bacon on paper towel lined plate to drain grease.
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Reviews 6Calories 329 per servingCategory Instant Pot Recipes
- Place the diced potatoes into a large steamer basket or a container that will easily hold all the potatoes and is safe to use in the pressure cooker. Set aside.
- Pour the water into the stainless steel insert of the Instant Pot. Transfer the steamer basket of potatoes into the Instant Pot, and place the 4 eggs directly on top of the potatoes. Close the lid, set the valve to "sealing", and press the manual (pressure cook) button. Adjust the time to 5 minutes.
- While the potatoes and eggs cook, make the dressing. In a small bowl, whisk together the mayonnaise, pickle juice, mustard, salt, and pepper. Set in the refrigerator until ready to use.
- After the time is up on the Instant Pot, allow the pressure cooker to complete a natural pressure release for 5 minutes before opening the valve for a quick release of the remaining pressure. Use tongs to remove the eggs to an ice bath for 4-5 minutes. Meanwhile, spread the potatoes out onto a large plate or baking sheet to cool.
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