This Instant Pot Potato Salad is the ultimate time-saving hero of your kitchen adventures. With just a few simple ingredients and the magic of your Instant Pot, you'll have a deliciously creamy and perfectly cooked potato salad in no time.
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Why This Recipe Works
- Speedy Preparation: Making potato salad in the Instant Pot cuts down boiling time significantly for quicker results.
- Full of Flavor: This tasty potato salad recipe packs a punch with its zesty and savory ingredients.
- Perfect for Gatherings: Easily prepared in large quantities, this potato salad recipe is ideal for picnics or parties.
📋 Ingredients
Here is a list of your potato salad ingredients:
- Russet Potatoes (Peeled And Cubed): Are the main component of the salad, providing a hearty, starchy base that becomes tender and flavorful when cooked.
- Water: Used for boiling the potatoes and eggs, it ensures they're cooked perfectly.
- Salt: Enhances the flavors of the other ingredients and is also used in the boiling water to season the potatoes and eggs.
- Hard Boiled Eggs: Add a rich, creamy texture to the salad and a boost of protein.
- White Onion: Gives a sharp, sweet, and slightly spicy flavor that balances the creaminess of the other ingredients.
- Mayo: Is the primary dressing ingredient, lending a creamy, tangy flavor that binds all the components together.
- Mustard: Adds a tangy, spicy depth of flavor that complements the richness of the mayo and eggs.
- Pepper: Adds a subtle heat, enhancing the overall flavor profile of the salad.
- Paprika: Lends a smoky sweetness and a vibrant color to the salad, as well as a slight kick of heat.
- Dill: Adds an aromatic, slightly tangy flavor that pairs wonderfully with the potatoes and creamy dressing.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Potato Choices: Experiment with different varieties such as Yukon Gold for a creamy texture, red potatoes for a firmer bite, or a mix to balance creaminess and structure.
- Dressing Tweaks: Replace or combine traditional mayonnaise with Greek yogurt or sour cream for a tangier, lighter dressing. Adding a hint of Dijon mustard or vinegar can further enhance the flavor.
- Mix-In Options: Elevate your salad by incorporating chopped celery, red onions, pickles, or hard-boiled eggs. Fresh herbs like dill, parsley, or chives can add a burst of brightness and extra flavor.
- Gherkins: For a tangy twist, add crunchy gherkins to your Instant Pot Potato Salad, bringing a burst of zesty freshness to each bite.
- Sweet Pickle: Alternatively, sweet pickle relish adds a unique sweet and tangy flavor profile to your potato salad, balancing the richness of the dressing with its delightful notes.
- Apple Cider Vinegar: You can also add a tablespoon of apple cider vinegar for a subtle tanginess.
🔪How To Make Instant Pot Potato Salad?
Step One: Peel and cube potatoes into 1-2 inch cubes. Place the diced potatoes in the Instant Pot. Add enough water to cover the potatoes and add salt. Place the eggs in the Instant Pot on top of the potatoes and close the lid. Make sure the pressure value is set to close. Set the Instant Pot to pressure cook for zero minutes on high pressure.
Step Two: The potatoes and eggs will cook while the pressure is building and don't need extra cooking time once the pot has come to pressure. Once the Instant Pot is done cooking, perform a quick release and remove the hard boiled eggs and soak in ice water. Peel and chop the eggs once cooled.
Step Three: Drain the cooked potatoes from the water and place back into the Instant Pot.
Step Four: Add onions, mayonnaise, and remaining seasonings to a bowl.
Step Five: Combine the ingredients ready to place into the Instant Pot.
Step Six: Add the chopped eggs to the Instant Pot and the mixed ingredients.
Step Seven: Mix to combine. Place into the fridge to cool for 30 minutes.
Step Eight: Your creamy Instant Pot Potato Salad is now ready to serve.
This is a delicious, simple, easy recipe and the best potato salad you'll make.
👩🍳 Expert Tips
- Cook Potatoes and Eggs Together: Place both eggs and cubed potatoes in the Instant Pot to cook simultaneously on a steamer basket or trivet, optimizing time and ensuring consistent doneness.
- Quick Release Pressure: Immediately use the quick release function after cooking to prevent the potatoes and eggs from overcooking and getting mushy.
- Season While Warm: Dress the warm potatoes with vinegar and seasoning before adding the rest of the ingredients, as they absorb flavors more effectively when warm.
💭 FAQs
No. If you want to cook your eggs in advance or another method that is perfectly fine. Here is a recipe for cooking hard-boiled eggs if you want to cook them separately.
You don’t need to use a steamer basket but can place one on top of the steamed potatoes for your eggs if you prefer. Either method will work.
For optimal freshness and safety, store potato salad in a sealed container in the refrigerator for 3-4 days.
Serving Suggestions
These are my favorite dishes to serve with Potato Salad:
- Potato Salad goes well with Sticky Ribs, BBQ Chicken Wings, Steak, Turkey, Green Beans and Asparagus.
- Instant Pot Potato Salad recipe also pairs well with other salads, such as a Caprese Salad, Chicken Mango Salad and Thai Salad.
🍜 Related Recipes
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Instant Pot Potato Salad
Ingredients
- 8 Potatoes peeled and cubed
- 4 cups Water
- 1 tablespoon Salt
- 4 Eggs
- ½ Onion
- 1.5 cup Mayonaise
- 1 tablespoon Mustard
- ½ teaspoon Pepper
- 1 teaspoon Paprika
- 2 tablespoon Dill
Instructions
- Peel and cube potatoes into 1-2 inch cubes. Place the potatoes in the instant pot. Add enough water to cover the potatoes. Add salt. Then place the eggs in the instant pot on top of potatoes and close the lid. Make sure the pressure value is set to close.
- Set the instant pot to pressure cook for zero minutes on high pressure. The potatoes and eggs will cook while the pressure is building and don’t need extra cooking time once the pot has come to pressure.
- Chop the onion to the desired size. Once the instant pot is done cooking, safely release the pressure by opening the pressure value using a towel or hot pad.
- Remove the eggs and soak in ice water. Peel and chop the eggs once cooled.
- Drain the potatoes from the water and place back into instant pot. Then add onions, eggs, mayonnaise, and remaining seasonings to the potatoes.
- Mix all the ingredients together using a wooden or metal spoon. Mix until everything is combined.
- Your creamy Instant Pot Potato Salad is now ready to serve.
Notes
Nutrition
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