Instant Pot Potato Salad is a way to make a classic favorite side dish in a fraction of the time and steps. Make your next barbecue or potluck a success with this easy potato salad recipe!
Why You'll Love This Recipe
- Fast. Excluding the time to chill (optional) this dish is ready in under 30 minutes.
- Easy. Chop your ingredients, cook the potatoes and eggs in your Instant Pot, create the dressing, and mix. Just follow a few simple steps for a delicious Instant Pot Potato Salad.
- Vegetarian. Unlike some other potato salad recipes, this one doesn't include bacon or ham.
- Delicious. This recipe tastes just as good, if not better than the potato salad you grew up eating.
What Are The Best Potatoes For Potato Salad?
This is a very heated question among a lot of home cooks I've asked. Many swear by using waxy potatoes (such as red potatoes), but many people swear by using a more starchy potato (think Russet or Idaho potatoes).
The reason many people choose to use waxy potatoes over starchy potatoes is that they are afraid of the potatoes releasing too much starch and creating a gluey consistency.
If you follow my cooking instructions, you can use any potato you happen to have in your pantry. The ingredients I listed below lists fingerling, but feel free to get creative with your choice of potato.
Ingredients You'll Need
- Potatoes
- Mayonnaise
- Mustard
- Relish
- Celery
- Onion
- Eggs
- Vinegar
- Salt
- Pepper
- Paprika
- Dill
- Celery Seed
How To Make Instant Pot Potato Salad
Prepare The Potato Salad
- Peel the potatoes and cut them into 1-inch chunks
- Place potatoes in the bottom of the Instant Pot liner
- Place eggs on top of the chunked potatoes
- Add water
- Cook under high pressure for 5 minutes
- Allow pressure to release naturally for 5 minutes and manually release any remaining pressure.
- Remove the eggs from the Instant Pot liner
- Carefully remove the shell from the hard-boiled eggs
- Slice the eggs in half lengthwise and remove the yolks from the egg whites. Place these aside for the dressing.
- Pour vinegar over the cooked potatoes before adding the dressing.
Make The Dressing
- Mix together the mayonnaise, mustard, egg yolks, and spices to create the dressing.
- In a large bowl, gently fold the dressing into the potatoes. Try to avoid crushing or breaking the potatoes as much as possible.
- Place the potato and dressing mixture in the refrigerator for 30-45 minutes for the flavors to meld.
Finish And Serve
- Dice the onion, celery, and egg whites into small pieces.
- Add the diced onion, egg whites, and celery into the chilled and dressed potato mixture.
- Serve and enjoy!
Tips And Tricks
- Cut your potatoes into uniform pieces to ensure they cook evenly.
- Stir the dressing into your potato salad GENTLY to avoid creating a mashed potato salad. The potatoes become very tender in the Instant Pot.
- Peel your hard-boiled eggs under running water to remove the shell easily.
- Pour the vinegar over the cooked potatoes immediately after cooking and draining them. This will help them absorb the acidity of the vinegar.
Can You Freeze Potato Salad?
Technically, you CAN freeze potato salad and it will be safe to eat when it is defrosted at a later date. Typically freezing anything with dairy in it will not have the same texture after it is frozen and reheated. I have found that freezing potato salad and defrosting it leads to a more watery consistency.
How Long Does Potato Salad Last?
This Instant Pot Potato Salad is best enjoyed 3-4 days after it is prepared when stored in an air-tight container in the refrigerator.
What Do You Serve With Instant Pot Potato Salad?
Potato salad is a great side dish for any potluck, barbecue, or just a comforting meal. Here are a few of my favorite things to serve with it:
More Instant Pot Side Dishes
If you love how quick and easy it was to make this Instant Pot Potato Salad, check out some more of my tasty Instant Pot side dishes:
- Instant Pot Baked Beans
- Instant Pot Corn on the Cob
- Baked Potatoes
- Instant Pot Mashed Potatoes
- Instant Pot Green Beans
Ingredients
- 3 cups Fingerling Potatoes, diced into 1" pieces
- 1 cup Mayonnaise
- 1 tbsp Yellow Mustard
- 2 tbsp Dill Relish
- 1/4 cup Celery, chopped
- 1/4 cup Red Onion. chopped
- 3 Eggs
- 3 tbsp white vinegar
- 2 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- 2 tsp Paprika
- 1 tsp chopped dill
- 1/2 tsp celery seed
Instructions
Prepare The Potato Salad
- Peel the potatoes and cut them into 1-inch chunks
- Place potatoes in the bottom of the Instant Pot liner
- Place eggs on top of the chunked potatoes
- Add water
- Cook under high pressure for 5 minutes
- Allow pressure to release naturally for 5 minutes and manually release any remaining pressure.
- Remove the eggs from the Instant Pot liner
- Carefully remove the shell from the hard-boiled eggs
- Slice the eggs in half lengthwise and remove the yolks from the egg whites.
- Pour vinegar over the cooked potatoes before adding the dressing.
Make The Dressing
- Mix together the mayonnaise, mustard, egg yolks, and spices to create the dressing.
- In a large bowl, gently fold the dressing into the potatoes.
- Place the potato and dressing mixture in the refrigerator for 30-45 minutes for the flavors to meld.
Finish And Serve
- Dice the onion, celery, and egg whites into small pieces.
- Add the diced onion, egg whites, and celery into the chilled and dressed potato mixture.
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Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
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