Instant Pot Potato Salad Recipe - VIDEO

INSTANT POT CLASSIC POTATO SALAD: Cook the potatoes and eggs together in a single pot! Making potato salad in your pressure cooker takes less than 30 minutes and requires minimal clean-up. This is the perfect party food or summer side dish!

Bowl of potato salad next to Instant Pot

People either love potato salad or they don't. It is one of those foods that a lot of people do wrong. It is often made with way too much mayo, giving it a soupy quality. Soup and salad should not be two words that both describe the same dish!

So let me turn you into a potato salad lover with this quick and easy Instant Pot recipe because there is no reason why anyone should dislike this dish. It is deliciously flavored with fluffy, perfectly-cooked potatoes. It has a bit of crunch and the perfect amount of creaminess. It is a potluck classic and a game changer. A dish you'll make for many parties or events throughout the year.

WATCH THIS QUICK VIDEO TO SEE HOW TO MAKE POTATO SALAD IN YOUR INSTANT POT!

Overhead view of bowl of potato salad with serving spoon

HOW DO YOU MAKE POTATO SALAD IN AN ELECTRIC PRESSURE COOKER?

One of the reasons I have avoided making potato salad for most of my adult life is because of the mess and the clean-up! When making it the traditional way, two pans of boiling water are required. Then there's the draining and the stove clean-up. Making everything in a single pot is a breeze! No more excuses. I will make it so much more often now!

STEP 1

Add the water to the Instant Pot and lower the trivet or steamer basket into pot. Place 5-6 Yukon gold or red potatoes (peeled and cubed) on top and place 4 eggs on top of them.

Place the cover on the pot and set timer to 5 minutes on high pressure (use the pressure cook setting). It will take the Instant Pot around 11 minutes to build up pressure before it begins cooking.

STEP 2

When cooking time is done, do a Quick Release. Let the float valve drop and remove the cover. Using a large slotted spoon, run the eggs under cold water so they stop cooking; peel and chop.

STEP 3

Transfer the potatoes to a large mixing bowl and let cool for 10 minutes. Add the chopped eggs, 4 stalks chopped celery, 2/3 cup mayo, 2 tablespoons yellow mustard, 2 tablespoons pickle juice, 1 tablespoon apple cider vinegar, 3 tablespoons chopped flat-leaf parsley and 1/2 teaspoon each of onion powder, garlic powder and paprika. Mix well.

Cover and refrigerate until ready to serve. Top with extra parsley and paprika just before serving.

Close up of blue bowl full of potato salad

RECIPE TIPS: HOW TO MAKE POTATO SALAD THE BEST EVER!

  • If you already have a batch of hard-boiled eggs cooked, there is no need to cook eggs with the potatoes. Simply chop your hard-boiled eggs and add them to the mixing bowl along with the remaining ingredients.

  • Replace the yellow mustard with a spicy or dijon variety for a different flavor.

  • For added crunch, add 1/2 cup finely chopped dill pickles.

  • To add spice to this salad, add 1/4 teaspoon cayenne pepper.

  • Slim down the recipe by replacing half of the mayo with plain Greek yogurt.

  • Cover with plastic wrap, pressing it directly over the salad so it is touching. Refrigerate for a minimum of 1 hour before serving for best results. This dish tastes best when chilled. Sprinkle salt, pepper and paprika over the top just before serving!

HOW LONG IS POTATO SALAD GOOD FOR?

This is a dish that should not sit at room temperature for more than 2 hours. Bacteria can grow rapidly in potato salad, so if it is left at room temperature for more than 2 hours it should be discarded. When stored properly in the fridge, it will stay fresh for 4-5 days.

WHAT GOES WITH POTATO SALAD?

So many things! The better question is, What DOESN'T go with potato salad? Here are a few of my favorite options:

Potato salad in a bowl with a serving spoon stuck inside

OTHER WAYS TO USE HARD-BOILED EGGS

  • Slice or chop hard-boiled eggs and throw them into your next chopped salad!

  • Make a batch of Deviled Eggs for your next gathering.

  • Add them to potato salad!

  • Eat as a healthy snack, with a sprinkling of salt and pepper.

  • Hand them to family members who need a delicious on-the-go breakfast.

  • Egg salad sandwiches are the perfect way to use up hard-boiled eggs.

WHAT TO SERVE AT A PARTY

I LOVE party food, so you have come to the right place if you are looking for recipes to make for your next gathering. Potato salad is the PERFECT party food, but here are a few other easy, delicious and crowd-pleasing options!

  • Fruit Pizza - The classic, crowd-pleasing Fruit Pizza has a cookie dough crust, dreamy cream cheese frosting and a colorful top layer of fruit and a tasty glaze. Great appetizer/dessert for parties of any kind, any time of the year!

  • Taco Ranch Pasta Salad - This delicious pasta salad gets totally devoured at gatherings, no matter the season.

  • Sausage Cheese Dip - Sausage Cheese Dip is easy to make (let your crockpot do the work for you!), cheesy, flavorful and totally irresistible! Serve as an appetizer at your next party and it won’t last long. Only 6 ingredients required for this delicious party food!

  • 7-Layer Taco Dip - This is the best 7-Layer Taco Dip you'll ever meet! It's the perfect appetizer and party food and it is always the first thing to get devoured.

  • Crockpot Meatballs - These require only a few ingredients with only a few minutes of prep. They are SO EASY to make, totally packed with delicious flavor and great for game-day parties or holidays. Let your slow cooker do all of the work for you!

  • Spinach Artichoke Dip - This hot Spinach Artichoke Dip is a party staple! People always get excited about this dip and its so easy to make! It’s a filling, cheesy snack or appetizer that you can put on pita squares, crackers or chips. Let your slow cooker do all of the work for you!

WHY DOES IT TAKE MY INSTANT POT SO LONG TO HEAT UP?

The time leading up to actual cook time may seem long and even confusing (“What is going ON in there?!”), but it’s an important part of the process! The Instant Pot is working on building up the appropriate amount of pressure that it will be cooking the food at. It handles liquids and solids differently and also fresh and frozen differently, so the time can vary. Most recipes take between 10 and 25 minutes to build up pressure.

BEST RECIPES TO MAKE IN AN INSTANT POT

The list of recipes you can make in an Instant Pot is endless! It can act as a slow cooker, saute pan, steamer, rice maker, yogurt maker and pressure cooker. It can cook soup, chili, pasta, meat, potatoes, veggies, cake, beans and so much more. Here are a few of my favorite Instant Pot recipes:

Best Instant Pot Potato Salad Recipe
potatoes, potluck, party food
Salad, Side
American
Instant Pot Potato Saladhttps://youtu.be/xrtfvipPa_oCook the potatoes and eggs together in a single pot! Making potato salad in your pressure cooker takes less than 30 minutes and requires minimal clean-up. This is the perfect party food or summer side dish!https://i1294.photobucket.com/albums/b612/meganporta/InstantPotPotatoSaladTHUMBNAIL_zpsgwpvh62k.jpg2019-06-10
Yield: 10
Author:

Instant Pot Potato Salad

Cook the potatoes and eggs together in a single pot! Making potato salad in your pressure cooker takes less than 30 minutes and requires minimal clean-up. This is the perfect party food or summer side dish!
prep time: 5 Mcook time: 25 Mtotal time: 30 M

ingredients:

  • 5-6 Yukon gold or red potatoes, peeled and cubed
  • 4 eggs
  • 4 stalks celery, chopped
  • 2/3 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons pickle juice
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons flat-leaf parsley, finely chopped
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Extra parsley and paprika for topping

instructions:

How to cook Instant Pot Potato Salad

  1. Pour 1 1/2 cups water into the Instant Pot and lower trivet or steamer basket into pot. Place potato pieces on top and place the eggs on top.
  2. Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 11 minutes to build up pressure before it begins cooking.
  3. When cooking time is done, do a Quick Release. Let the float valve drop and remove the cover. Using a large slotted spoon, run the eggs under cold water so they stop cooking; peel and chop.
  4. Transfer potatoes to a large bowl and let cool for 10 minutes. Add chopped eggs, celery, mayo, mustard, pickle juice, vinegar, parsley, onion powder, garlic powder and paprika. Mix well.
  5. Cover and refrigerate until ready to serve. Top with extra parsley and paprika just before serving.

NOTES:

If you already have a batch of hard-boiled eggs cooked, there is no need to cook eggs with the potatoes. Simply chop your hard-boiled eggs and add them to the mixing bowl along with the remaining ingredients. Replace the yellow mustard with a spicy or dijon variety for a different flavor. For added crunch, add 1/2 cup finely chopped dill pickles. To add spice to this salad, add 1/4 teaspoon cayenne pepper. Slim down the recipe by replacing half of the mayo with plain Greek yogurt. Cover with plastic wrap, pressing it directly over the salad so it is touching. Refrigerate for a minimum of 1 hour before serving for best results. This dish tastes best when chilled. Sprinkle salt, pepper and paprika over the top just before serving!

Calories

235.80

Fat (grams)

13.27

Sat. Fat (grams)

2.41

Carbs (grams)

24.01

Fiber (grams)

2.78

Net carbs

21.23

Sugar (grams)

2.50

Protein (grams)

5.62

Sodium (milligrams)

269.60

Cholesterol (grams)

80.59
Created using The Recipes Generator