CREAMY INSTANT POT EGG & POTATO SALAD

SuMMER FOOD | BBQ SEASON BY INSTANTpoteats. com

Learn how to make egg and potato salad with the Instant Pot. This summertime salad is great to bring to picnics, cookouts and family get-togethers. It’s gluten-free and vegetarian-friendly.

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Prepare ingredients. The salad is prepared in two stages. First, cook the potatoes and eggs in the Instant Pot and then combine with creamy dressing.

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1

Add ingredients GO TO FULL RECIPE

2

pressure cook GO TO FULL RECIPE

3

REmove eggs & potatoes Open the lid and remove the eggs, place them in cold water to cool off. Strain the potatoes and allow to cool in the sieve. GO TO FULL RECIPE

4

prepare OTHER INGREDIENTS GO TO FULL RECIPE

5

combine ingredients GO TO FULL RECIPE

Serve in a serving dish with sliced egg circles on top and sprinkle with dill or some paprika.

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[{"selector":"#anim-278b39c8-b1d5-4cf2-83d5-f145fda6cd18","keyframes":{"transform":["translate3d(0px, -20px, 0)","translate3d(0px, 0px, 0)"]},"delay":1000,"direction":"normal","duration":500,"easing":"cubic-bezier(0.165, 0.84, 0.44, 1)","fill":"both"}] [{"selector":"#anim-32c98286-379e-4499-bc83-b8847f2e17f7","keyframes":{"opacity":[0,1]},"delay":1000,"direction":"normal","duration":400,"easing":"linear","fill":"both"}] Baby potatoes with dill & Butter potato salad with tangy vinaigrette sour cream mashed potatoes

CREAMY INSTANT POT EGG & POTATO SALAD

Learn how to make egg and potato salad with the Instant Pot. This summertime salad is great to bring to picnics, cookouts and family get-togethers. It’s gluten-free and vegetarian-friendly.

Prepare ingredients. The salad is prepared in two stages. First, cook the potatoes and eggs in the Instant Pot and then combine with creamy dressing.

1

Add the water, salt and potatoes to the bottom of the pot. Place uncooked eggs on top of the potatoes.

2

Select Manual/Pressure Cook and adjust the timer to 4 minutes on HIGH pressure. Once done, quick release.

3

4

Dice everything and prepare the dressing. Peel the eggs and dice them into cubes. Reserve one egg to slice to garnish the top of the salad.

5

Add the pickles, red onions, cucumber, mayonnaise, mustard, sour cream/yogurt and pepper to the potatoes and eggs. Stir through.

Serve in a serving dish with sliced egg circles on top and sprinkle with dill or some paprika.

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