Instant Pot Potato Salad, Barefoot Training Options & Benefits

Every good picnic or summer gathering deserves a yummy potato salad and this one happens to be easy peasy lemon squeazy.

Both the potatoes and eggs are cooked in your instant pot with my secret ingredient! Yep, there’s no need to boil water for your potatoes or eggs in this recipe because they’re both cooked right in your pressure cooker in just 8 minutes.

This Instant Pot Potato Salad recipe tastes like a classic potato salad made with mayo, dijon mustard, pickles, and dill but healthier. There’s also the added benefit that once potatoes are cooked and cooled, they become a resistant carb 👍.

What You Need

• Yukon Gold potatoes: we love Yukons but feel free to either use russet or red potatoes.
• Eggs: eggs are classic and they cook right in your pressure cooker!
• Apple cider vinegar: ACV is the SECRET ingredient. The potatoes actually steam in the IP with a mixture of ACV and H2O. Seriously a game changer!
• Vegan Mayo: every potato salad deserves some mayo. I used a vegan mayo but you’re welcome to use your fave,
• DF Greek yogurt: Greek yogurt adds a creaminess and lightens things up. I used Dairy Free
• Dill: Fresh dill is absolutely a must……we love fresh dill so I added a bit extra.
• Lemon: citrus makes all the flavors just POP.
• Pickles: chopped pickles in any salad is the best but we especially love them in potato salad

How to Make Instant Pot Potato Salad

• COOK EGGS AND POTATOES IN INSTANT POT ~ Place the metal rack inside your Instant Pot and then add the chopped potatoes and eggs. Pour water and vinegar on top and seal the Instant Pot.
• CHILL EGGS & POTATOES ~ I like to put eggs in an ice bath and set the potatoes in fridge. Go ahead and peel eggs after about 5 minutes.

• MAKE SAUCE ~ Mix remaining ingredients
• MASH & MIX ~ Combine all ingredients with spoon and gently mash potatoes.

• SERVE ~ I love adding a little more fresh dill

Every summer picnic deserves a yummy potato salad. I can’t wait to hear what you think! Be sure to check out my other potato salad recipes:

• Roasted Garlic Potato Salad is my most popular one
• Curried Potato Salad with Seasonal veggies is my fave!
• Sweet Potato Salad Salad if you prefer them over regular potatoes

Also before I sign off, curious if you are a fan of barefoot training?

I personally believe leaving your gym shoes off may be exactly what you need to boost your strength training workout and strengthen your feet.

What’s barefoot training?

Barefoot training is exercise without shoes, or if you’re not up to going barefoot in the gym, try barefoot shoes. I was recently introduced to these! I can’t wait to try them!

Working out barefoot may not be for everyone, but since I started barefoot workouts, I’ve noticed incredible benefits and my feet are way stronger🦶.

Overall, barefoot training:

• 🦶Improves balance, stability, & coordination
• 🦶Makes your central nervous system more active
• 🦶 Activates your core and glutes , which again helps with balance
• 🦶And my favorite ~ Strengthens your foot muscles which improves your back, hips, knees, & ankle strength!

Since Covid you may not have the option to go barefoot in your local gym so this is when you either try more minimal shoes or just wear your socks.

In any case, let me know your favorite barefoot shoe footwear and please tag me if you make this salad.

INSTANT POT POTATO SALAD

INGREDIENTS:

• 4 cups of chopped Idaho potatoes chopped into 1.5-inch cubes (skin on)
• 2 large eggs
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup nonfat plain Greek yogurt
• 1/4 cup mayo
• 2 tablespoons minced fresh dill
• 1 teaspoon dijon mustard
• 1/4 cup chopped green onions
• 1/4 cup diced dill pickles
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons fresh lemon juice

DIRECTIONS: 

1. Place the metal rack inside of your Instant Pot (it comes with your Instant Pot). Place potatoes on top of the rack and carefully place two eggs on top of the potatoes.
2. Next, mix your vinegar and water together into a bowl. Pour 3/4 cup of the liquid into the instant pot and set the rest to the side for later.
3. Cover your Instant Pot and lock it into place. Turn the pressure valve to ‘seal’ and press ‘manual’ and then turn the pressure to “high pressure”. Set the timer for 8 minutes and let the Instant Pot work.
4. While your Instant Pot is heating up, place the rest of your ingredients (including the rest of your water/vinegar mixture) into a large mixing bowl. Mix well and place in the refrigerator.
5. When the potatoes are done, quick release the pressure in the Instant Pot by turning the pressure gauge to ‘vent.’ Be careful that you are clear of the pressure gauge when steam releases.
6. Place the hard-boiled eggs into an ice bath and transfer your cooked potatoes into a bowl and then place the bowl into the freezer/refrigerator to cool.
7. Once the hard-boiled eggs have chilled for about 5 minutes, peel and rough chop them and place them in the Greek yogurt mixture. I used dairy free but feel free to use regular. Mix well.
8. Once potatoes are completely cool, add potatoes to the Greek yogurt mixture and mix until combined. Use a spatula to mash some of the potatoes to get that perfect potato salad consistency.
9. Top with fresh dill and enjoy!

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Have you tried barefoot training?

Do you run or workout in minimal footwear?

Have you ever had a foot injury?

What typo potato do you typically use to make your traditional potato salad?