**Potato salad**, a classic picnic and potluck side dish, is a versatile dish that can be made with a variety of ingredients and flavors. This collection of instant potato salad recipes offers a range of options to suit different tastes and preferences. From classic mayonnaise-based salads to lighter, tangy versions, there's a recipe here for everyone. Whether you're looking for a quick and easy weeknight side dish or a more elaborate dish for a special occasion, you're sure to find a recipe in this collection that you'll love. With their combination of creamy, tangy, and savory flavors, these potato salads are sure to be a hit at your next gathering.
In addition to the classic mayonnaise-based potato salad, this collection also includes recipes for lighter, tangy versions made with Greek yogurt or a vinaigrette dressing. There are also recipes for potato salads with unique flavors, such as a bacon and ranch potato salad, a dill pickle potato salad, and a curry potato salad. With so many delicious options to choose from, you're sure to find a recipe in this collection that you'll love.
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 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
"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 POT® BROCCOLINI AND POTATO SALAD
This salad is so quick to throw together, using your Instant Pot® to cook the broccolini and potatoes at the same time. You can whip up the dressing while the veggies are cooking. I like to serve this salad at either slightly warm or at room temperature. Makes a great side salad to grilled meats, poultry, or fish.
Provided by Kim's Cooking Now
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Place a steamer basket into a multi-functional pressure cooker (such as Instant Pot®). Add potatoes to the basket, then lay broccolini on top. Pour 1 1/2 cups water over the vegetables. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 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. Transfer broccolini and potatoes to a serving bowl and let cool.
- Meanwhile, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper together in a small bowl. Pour dressing over broccolini and potatoes. Serve immediately or cover and refrigerate, removing from the refrigerator 1 hour before serving.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 31.3 g, Fat 14.1 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2 g, Sodium 477.1 mg, Sugar 2.9 g
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 (NO EGG)
Fast, easy and delicious potato salad made by cooking the potatoes in your Instant Pot®. This recipe does not have eggs, it doesn't need them! You can certainly add hard-boiled eggs to the mixture if you'd like. It does have 3 kinds of pickles... you can vary the flavor by your favorite pickle or relish, but we like the combination of all three.
Provided by Jane Cooks It Up
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Place the cut-up raw potatoes in a mesh basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Let cooker sit for 1 minute after it beeps. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour potatoes into a large bowl and set aside to cool for 15 to 20 minutes.
- Combine mayonnaise, celery, dill and sweet pickle relish, bread and butter pickles, onion, mustard, vinegar, salt, garlic powder, and pepper in a bowl. Stir well. Pour over the potatoes and stir gently to combine. Serve warm or cool.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 42.3 g, Cholesterol 13.9 mg, Fat 29.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 1068.5 mg, Sugar 13.4 g
INSTANT POT BBQ CHICKEN WITH POTATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Spread the potatoes in an Instant Pot. Add 2/3 cup hot water and a big pinch each of salt and pepper. Fit a rack on top. Toss the chicken with 1 teaspoon olive oil and the chili powder; season with salt and pepper. Arrange the chicken thighs on the rack. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes.
- Whisk the remaining 2 tablespoons plus 2 teaspoons olive oil, 2 tablespoons vinegar and a pinch each of salt and pepper in a medium bowl. Combine the ketchup, brown sugar, Worcestershire sauce and remaining 2 teaspoons vinegar in a small bowl.
- When the time is up on the Instant Pot, carefully turn the steam valve to the venting position. When all the steam is released, turn off the pot and remove the lid. Carefully lift out the rack with the chicken and set on a plate. Using a slotted spoon, transfer the potatoes to the bowl with the vinaigrette. Scoop or pour out all but about 1/2 cup of the liquid in the pot. Set the pot to sauté on high and return the chicken to the pot. Stir in the ketchup mixture. Cook, stirring, until the sauce is thickened, 5 to 7 minutes.
- Add the celery and scallion to the potatoes and toss. Serve the chicken with the potato salad and pickles.
Tips:
- Use high-quality potatoes: Yukon Gold or Red Potatoes work best for potato salad.
- Boil potatoes until tender: Overcooked potatoes will become mushy in the salad.
- Chill potatoes thoroughly before assembling the salad: This will help keep the salad from becoming watery.
- Use a variety of vegetables and herbs: This will add flavor and color to the salad.
- Add the dressing just before serving: This will prevent the potatoes from becoming soggy.
Conclusion:
Instant Pot Potato Salad is a quick and easy side dish that is perfect for potlucks, picnics, and barbecues. It is also a great way to use up leftover potatoes. With just a few simple ingredients, you can have a delicious and refreshing potato salad that everyone will enjoy.
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