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Instant Pot Potato Salad

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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. Whether you’re hosting a summer barbecue, packing a picnic, or simply craving a comforting side dish, this recipe is sure to become your favorite potato salad recipe.

POTATO SALAD

Why You’ll Love This Recipe

  • 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.

Recipe 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.
Ingredients for Pressure Cooker Potato Salad.

How To Make Instant Pot Potato Salad?

Step One: Prepare Potatoes

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.

Step Two: Prepare Eggs

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.

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Step Three: Pressure Cook

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.

Step Four: Prepare Onion

Chop the onion to the desired size. 

Step Five: Quick Release Pressure

Once the Instant Pot is done cooking, safely release the pressure by opening the pressure value using a towel or hot pad.

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Step Six: Cool And Peel Eggs

Remove the hard boiled eggs and soak in ice water. Peel and chop the eggs once cooled.

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Step Seven: Drain Potatoes

Drain the cooked potatoes from the water and place back into the Instant Pot. 

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Step Eight: Add Ingredients

Add onions, eggs, mayonnaise, and remaining seasonings to the potatoes. 

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Step Nine: Mix Ingredients

Mix all the ingredients together using a wooden or metal spoon. I prefer a wooden spoon as it doesn’t scratch the pot.

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Mix until everything is combined.

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Step Ten: Serve

Your creamy Instant Pot Potato Salad is now ready to serve.

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This is a delicious, simple, easy recipe and the best potato salad you’ll make.

Variations

  • 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.

Storage Instructions

  • Store: For optimal freshness and safety, store potato salad in a sealed container in the refrigerator for 3-4 days.

What To Serve With This Recipe?

FAQ’S

Do You Have To Cook Hard Boiled Eggs With Potatoes?

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 separate.

Do I Need To Use A Steamer Basket?

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.

instant pot Potato Salad

Instant Pot Potato Salad

Yield: 4-5
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

This Instant Pot Potato Salad Recipe is a quick and easy recipe you can follow if you are a fan of potato salad.

Ingredients

  • 8 potatoes, peeled and cubed
  • 4 cups water
  • 1 tbsp salt
  • 4 eggs
  • ½ white onion
  • 1.5 cup mayo
  • 1 tbsp mustard
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 2 tbsp dill

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Remove the eggs and soak in ice water. Peel and chop the eggs once cooled.
  5. Drain the potatoes from the water and place back into instant pot. Then add onions, eggs, mayonnaise, and remaining seasonings to the potatoes. 
  6. Mix all the ingredients together using a wooden or metal spoon. Mix until everything is combined.
  7. Your creamy Instant Pot Potato Salad is now ready to serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 964Total Fat: 67gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 54gCholesterol: 221mgSodium: 2426mgCarbohydrates: 76gFiber: 8gSugar: 5gProtein: 16g

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