The Best Instant Pot Potato Salad

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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📋 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.

🔀 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

1. Step 1: 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.

2. Step 2: 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.

3. Step 3: Drain the cooked potatoes from the water and place them back into the Instant Pot. 

4. Step 4: Add onions, mayonnaise, and remaining seasonings to a bowl.

5. Step 5: Combine the ingredients, ready to place into the Instant Pot.

6. Step 6: Add the chopped eggs to the Instant Pot and the mixed ingredients.

7. Step 7: Mix to combine. Place into the fridge to cool for 30 minutes.

8. Step 8: 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.

💭 FAQs

Instant Pot Potato Salad

Angela Milnes

Make your next gathering a hit with this Instant Pot Potato Salad! Creamy potatoes are perfectly cooked in the Instant Pot, then mixed with a tangy, flavorful dressing. It's an easy, classic side dish that’s great for picnics, barbecues, or any time you crave a delicious, homemade potato salad!

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Additional Time 0 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine American

Servings 5 Servings

Calories 777 kcal

Ingredients

  

1x2x3x

• ▢ 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

Fridge: Once cooled, Instant Pot salsa can be stored in the fridge for up to 5 days. Store in a sealed in airtight container or jar to maintain freshness. The longer it sits, the more flavorful it will become as the ingredients have time to marinate together.

Freeze: Instant Pot Salsa can be frozen for up to 2 months. Place your cooled Instant Pot salsa in a freezer-safe container or freezer bag, then freeze until ready to use. Thaw in the fridge before serving.

Nutrition

Calories: 777kcalCarbohydrates: 62gProtein: 12gFat: 54gSaturated Fat: 9gPolyunsaturated Fat: 31gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 159mgSodium: 2159mgPotassium: 1528mgFiber: 8gSugar: 4gVitamin A: 452IUVitamin C: 68mgCalcium: 73mgIron: 4mg

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