Instant Pot Potato Salad No Egg Recipes
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
EASY BAKED POTATO SALAD
This is a very delicious potato salad recipe that we all really enjoyed for dinner. I love the use of sour cream in this recipe - it gives the salad a lot of creaminess without being heavy. You can adjust the amount of seasonings, cheese, and bacon to your personal preferences.
Provided by Rebekah Rose Hills
Categories Potato Salad
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Prick potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
- Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the sheet. Add baking sheet to the oven while potatoes are baking and cook bacon until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.
- Remove cooked potatoes from oven and set aside to cool completely.
- Crumble cooled bacon and cut potatoes into bite-sized pieces. You can either peel the potatoes or leave the skins on, depending on your preference.
- Combine most of the Cheddar cheese, most of the bacon, mayonnaise, sour cream, salt, and pepper in a large bowl. Stir to blend. Add diced potatoes and toss gently with a spatula until evenly coated.
- Sprinkle remaining Cheddar cheese and bacon over the top of the salad before serving.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.5 g, Cholesterol 29.4 mg, Fat 16.4 g, Fiber 2 g, Protein 6.8 g, SaturatedFat 7.2 g, Sodium 235.5 mg
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
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- Scrub the potatoes potatoes and dry them gently with a clean towel. Peel them if you want to (this is an optional step).
- Then, place the trivet inside a 6-quart pressure cooker with 1 cup of water. Place the potatoes on top of the trivet and lock on the lid.
- Cook at high pressure for 15 minutes. Once the cooking time is complete, let the pressure come down naturally for about 10 minutes. Then, use the quick release and carefully remove the lid.
- Use tongs to transfer the potatoes to a cutting board. Cut them into bite-sized pieces, about 1-inch in size. Put the cooked potato cubes into a large mixing bowl.
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5/5 (4)Total Time 34 minsCategory SaladCalories 147 per serving
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5/5 (4)Total Time 34 minsCategory SaladCalories 147 per serving
- To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top followed by eggs. Cook on High Pressure for 4 minutes.
- Release pressure immediately by turning valve to Venting aka Quick Release, open the lid and transfer eggs to an ice bath. Drain potatoes, then drizzle them with pickle juice and vinegar right in Instant Pot and stir. Remove inner stainless steel pot from the Instant Pot and set aside to cool off.
- Peel the eggs, chop egg whites and mash egg yolks with a fork. Add both to the pot with potatoes along with yogurt, mayo, mustard, salt and pepper. Stir gently until combined, cover and refrigerate for a few hours to allow flavors to blend.
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5/5 (78)Total Time 45 minsCategory Salad, Side Dish, SnackCalories 299 per serving
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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