Instant Pot Potato Salad Recipe
This potato salad is prepared using an Instant Pot to quickly cook tender potatoes that absorb flavors efficiently. The dish features a creamy interior contrasted by a crispy, browned top made through a finishing cheese layer, resulting in a textured final presentation with tender plus crunchy elements.
Equipment
- Instant pot
- Steamer basket or trivet
- Mixing bowl
- Spoon or spatula
- Measuring spoons
Ingredients
- 4 medium Potatoes Yukon Gold or red potatoes work well
- 1/2 cup mayonnaise for creaminess
- 2 tbsp vinegar apple cider or white vinegar
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper freshly ground preferred
- 1/4 tsp paprika adds color and flavor
- 1/2 cup grated cheese cheddar or any melting cheese
Instructions
- Peel and cut the potatoes into uniform chunks for even cooking.
- Add the potatoes to the Instant Pot with 1 cup of water, then seal the lid securely.
- Set the Instant Pot to high pressure and cook for 8 minutes until potatoes are tender when pierced with a fork.
- Use a fork or potato masher to gently mash the potatoes until smooth but still slightly chunky for texture.
- Stir in mayonnaise, vinegar, salt, pepper, and paprika until the mixture is creamy and well combined.
- Sprinkle the grated cheese evenly over the top, creating a layer that will melt and brown in the oven.
- Remove from oven and let it rest for a minute, serve hot, with a crispy cheesy crust on top and creamy mashed potatoes inside, perfect for a comforting yet quick meal.
