Instant Pot Potato Salad
A good healthy potato salad is hard to find so I like to make my own with quality ingredients! Surprisingly enough, it’s pretty darn simple to make. And if you own an instant pot, it’s even easier. You don’t need an instant pot to make this but I will share how to do it both ways just so you have it.
FUN FACT - Did you know that potatoes that have been cooked and cooled are high in resistant starches? Yes, that includes this potato salad (after it’s been refrigerated). What is a resistant starch? Resistant starch functions kind of like soluble fiber. Many studies in humans show that resistant starch can have powerful health benefits. This includes improved insulin sensitivity, lower blood sugar levels, reduced appetite, and digestion benefits! Pretty cool, right? See… carbs are good for you! 😉 The trick is knowing how to fuel your body with the right type of carbs! If you stick around with me, I’ll teach you how!
Save this recipe for your next summer pot luck, your next 4th of July bash or your next healthy carby side dish! Enjoy!
Ingredients:
1 cup water
3 pounds potatoes (you can use Yukon gold, red or colorful fingerling potatoes. I love colorful potatoes because that means more nutrients)
4 eggs (pasture raised, organic preferred)
1 cup mayo (I try to aim for a quality mayo like Primal Kitchen or Sir Kensington)
2-4 tbsp Dijon or horseradish mustard
2-3 ribs of celery
1/4 cup red onion chopped
2 pickles, minced + splash of pickle juice
salt and pepper to taste
green onion and dill (for garnish)
INSTANT POT Directions:
Add water and chopped potatoes to the bottom of the pot. Place the eggs on top of the potatoes.
Secure Instant Pot lid and turn the valve to sealing.
Select high pressure/manual and set timer to 4 minutes.
When timer beeps, quick release the pressure. Remove eggs to a bowl of ice cold water and drain water from the pot.
Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl.
Mash the yolks with a fork and then stir in the mayo, mustard, a splash of pickle juice, and salt and pepper to taste.
Pour dressing over the warm potatoes and add chopped egg whites, celery, onion, and pickles.
Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.
Stove top Directions:
Boil chopped potatoes on stove until cooked/soft enough to pierce fork through easily.
Hard boil eggs for about 10 minutes.
Repeat steps 5-8 from above.
Enjoy!!!
xoxo,
Coach K
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