Instant Pot Braai Potato Salad

Instant Pot Braai Potato Salad

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  • 1 cup water
  • 1KG Yukon Gold potatoes, unpeeled and cut into 1-in. cubes (about 6 cups)
  • 4 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped celery (from 1 stalk)
  • 1/4 cup chopped cornichons
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill

Braai Salad Directions

  1. Pour water into a programmable pressure multicooker (such as Instant Pot). Place potato cubes in a steamer basket, and place inside cooker.
  2. Place eggs on top of potatoes. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position.
  3. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 15 to 20 minutes for cooker to come up to pressure before cooking begins.)
  4. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker.
  5. Remove potatoes and eggs from cooker. Gently transfer eggs to a bowl filled with ice water. Let potatoes and eggs stand until cool enough to handle, about 5 minutes.
  6. While potatoes and eggs cook, whisk together mayonnaise, mustard, vinegar, salt, celery seeds, and pepper in a large bowl. Place in refrigerator until ready to use.
  7. Add warm potatoes to mayonnaise mixture in bowl; toss gently to coat. Stir in chopped celery, cornichons, chives, and dill. Peel cooled eggs, and chop; gently stir into potato mixture. Serve warm or at room temperature.
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