One of my favorite side dishes growing up was Potato Salad. I love it even more now that I have discovered an easier way to prepare the potatoes!
I had my Instant Pot for awhile before I really began using it. It was just one more kitchen gadget taking up space in my kitchen. I’m happy to report that is no longer the case.
I love using it to cook these potatoes. I cook 5 pounds of potatoes in my 6 quart Instant Pot, and I don’t peel OR chop the potatoes.
Pour 1 cup of water into the pot and place your Instant Pot rack on the bottom.
Scrub potatoes and place on top of the rack.
Put the Instant Pot lid on and turn until it locks in place. Make sure the steamer vent is closed.
Push the “Pressure Cook” button. When you do this, you will see a light beneath the words “High Pressure.” Use the + or – button to enter the “Cook” time. If this is your first time using your Instant Pot… be patient. It will take a few seconds for it to “beep” and begin the process. Remember, it will need to build pressure before the cooking time begins.
I cook 5 pounds of gold potatoes for 8-10 minutes, depending on the size. I would start with 8 if you are unsure. If you test the potatoes for doneness and they are still too firm, simply close the lid and set it for 2-3 more minutes.
After the potatoes have cooked, the lighted numbers will start counting time and there will be an “L” before the numbers. Let them sit in the pot, untouched for 10 minutes. This is a natural release.
At the end of 10 minutes, open the steam vent. I always through a small cloth over the vent and use a spoon or something to open. This is especially important if you are using quick steam, because the steam will spray “ickies” all over the pot, counter, etc.
I transfer the potatoes to a large colander and let them cool for just a few minutes. Then, I “peel” them. I love this method because it is so easy to remove the skin AFTER the potatoes are cooked. I just use a regular kitchen knife to scrape the peel off of the potatoes. Then, proceed as needed for your recipe.
Stay tuned… I’ll share my recipe for THE ABSOLUTE BEST EVER POTATO SALAD tomorrow!