Ingredients
Equipment
Method
Instructions
- Begin by washing and cubing the Yukon Gold potatoes. Aim for uniform pieces to ensure even cooking. Place the cubed potatoes into the Instant Pot. Add 1 cup of water to the pot. Place the eggs in a steamer basket or on a trivet above the potatoes.
- Seal the Instant Pot lid and set the pressure release valve to the sealing position. Cook on high pressure for 8 minutes. Once the time is up, do a quick release of the pressure. Carefully remove the eggs and set them aside to cool.
- Using a colander, drain the cooked potatoes. Allow them to cool for about 10 minutes. This step is essential to prevent the dressing from becoming runny.
- While the potatoes are cooling, prepare the dressing. In a large mixing bowl, combine the mayonnaise, buttermilk, yellow mustard, chopped pickles, and a splash of pickle juice. Season with salt and pepper to taste. Mix well until smooth and creamy.
- Once the potatoes have cooled, add them to the mixing bowl with the dressing. Peel and chop the cooled eggs, then add them to the bowl along with the diced celery and chopped red onion. Gently fold all the ingredients together until well combined.
- For the best flavor, let the potato salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve as a side dish at your next gathering, and watch it disappear!
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Consider adding the dressing just before serving if you plan to store leftovers to prevent the potatoes from absorbing too much dressing.
- If you want to freeze the salad, note that the texture may change. Freeze without the dressing and add it fresh when defrosting.