Ninja Foodi Potato Salad
Easy, classic potato salad made right in the pressure cooker! Cook the potatoes and eggs together in the same pot! Saves so much time!
Servings: 8
Calories: 216kcal
Ingredients
- 6 large potatoes peeled and cubed
- 4 large eggs
- 4 cups water cold
- 1 cup Miracle Whip
- ¼ cup sugar
- ½ cup milk
- 2 teaspoon salt divided
- 1 teaspoon pepper divided
- 1 teaspoon celery seed
Instructions
- Place water, diced potatoes, eggs (in the shell), 1 teaspoon salt, and ½ teaspoon pepper in your Foodi cooking pot.
- Select HIGH PRESSURE for 4 minutes. Then quick release.
- Prepare dressing by mixing Miracle Whip, milk, and sugar. Set aside.
- Place eggs in an ice bath for 10 minutes.
- When done, peel and chop the eggs.
- Drain water off potatoes and put them in a large bowl.
- Add chopped eggs, 1 teaspoon salt, ½ teaspoon pepper and celery seed.
- Add dressing and mix well.
Notes
1. To achieve perfectly cooked potatoes and eggs in the Ninja Foodi: Ensure to follow the recommended cooking times and pressure settings. This prevents undercooked or overcooked ingredients, resulting in a balanced and flavorful potato salad.
2. For a creamier texture: Mash a portion of the potatoes slightly before adding the dressing. This releases starches, creating a smoother consistency and allowing the dressing to coat the potatoes more evenly.
3. For a burst of freshness: Consider adding diced pickles or pickle relish to the salad. The tangy flavor adds depth to the dish and complements the creamy dressing, creating a delightful flavor contrast.
Nutrition
Calories: 216kcal | Carbohydrates: 40g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 886mg | Potassium: 748mg | Fiber: 4g | Sugar: 12g | Vitamin A: 170IU | Vitamin C: 32mg | Calcium: 62mg | Iron: 2mg