This Russian Potato Salad is one of the most popular Russian dishes. Made with creamy potatoes and eggs, mixed with crunchy pickles, and speckled with peas and carrots. Instant Pot makes cooking it much easier and faster.
Wash the potatoes. Cut the bigger ones in half. Leave the small ones whole.
Peel the carrots and cut the long ones in half
Spray a small oven-proof dish that fits into Instant Pot with oil and break the eggs into the dish. Try to keep the eggs whole.
Place a trivet into Instant Pot. Add 1 cup of water.
Put the prepared potatoes onto the trivet.
Place the egg dish on top of the potatoes.
Place the prepared carrots around the egg dish.
Close the lid, turn the pressure valve to Sealing, press Steam and use the arrows to select cook time of 5 minutes.It takes about 15-17 minutes to come to pressure.
Once the 5 minutes of steam cooking are up and your Instant Pot beeps that it's done, do a quick release. This will take about 3-4 minutes.
Stove instructions
Cook potatoes, carrots, and eggs on the stove in three separate pots until fully cooked.
Most likely all three will take different length of time to cook.
Assemble Russian Potato Salad
Let the cooked potatoes, carrots, and eggs cool.PREP TIP: Cook the ingredients a night before making the salad.
Very finely chop the sweet onion. Chop the potatoes into 1/2-1/3-inch pieces. Finely dice the eggs. Very finely chop the carrots. Dice the pickles.
Mix all the chopped ingredients with mayo, salt, and pepper in a big bowl. Add more seasonings to taste.
Let the Russian Potato Salad chill in the fridge for a few hours before serving.
Video
Notes
Make sure to watch the video to see how finely everything is chopped and diced as it is important to the flavour of the salad.This Russian Potato Salad will last in the fridge for up to 5 days.