SERVINGS
10
TOTAL TIME
PREP TIME
10 Minutes
CALORIES
262 Kcal
25 Minutes
Instant Pot Potato Salad is perfect for summer. All you need is a pressure cooker and creamy mayonnaise, mustard, bacon, hard-boiled eggs, potatoes, and dill relish to pull together this easy dish.
Set the instant pot to high pressure for 5 minutes. While that cooks, whisk mayo, mustard, relish, salt, and pepper in a bowl. Once done cooking, pour out the water and place potatoes back in. Break potatoes into smaller pieces.
Let eggs soak in ice water for 5-10 minutes or until cool to the touch. Add mayo-mustard sauce, crumbled bacon, peeled and diced eggs, and potatoes. Stir until just mixed.