Instant Pot Potato Salad
Instant Pot Potato Salad is the easiest way to enjoy classic potato salad! Eggs and potatoes are pressure-cooked together, for a quick and easy version of classic potato salad.
Nutrition Facts
Ingredients
Instructions
Wash and peel 4 medium russet potatoes. Cube the potatoes into even 1-inch-sized cubes.
Pour 1½ cups of cold tap water into the inner pot of the pressure cooker.
Add a steamer basket or trivet over the water. Place the cubed potatoes in the steamer basket. Gently nestle 2-4 large eggs (your preference) on top of the potatoes.
Close the pressure cooker and be sure to check to see if the vent knob is sealed. Cook on HIGH pressure for 4 minutes. Select the manual or pressure cook and use the plus or minus buttons to adjust the timer to 4 minutes.
Once the cooking time has elapsed, allow pressure to release naturally for 5 minutes. Then do a quick release of pressure.
Remove the eggs and place them into ice water. Remove potatoes from Instant Pot and let cool slightly while you prepare the potato salad dressing.
To prepare the potato salad dressing, mix together1 cup mayonnaise, 1 tablespoon white distilled vinegar, ½ cup diced celery, ¼ cup minced yellow onion, and 1½ teaspoons kosher salt until well combined in a large mixing bowl.
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Continue Reading at Amindfullmom →Chef's Notes
Storage: Store potato salad in an airtight container for 3-4 days in the refrigerator.
Potatoes: I prefer russet potatoes for a creamy potato salad. Feel free to use waxy potatoes if you like. Peeling the potatoes is a personal preference.
Eggs: Let your eggs come to room temperature before pressure cooking, this helps to prevent cracks. I personally prefer potato salad made with 2 eggs, but many prefer additional hard-boiled eggs.
Mayonnaise: For the best flavor, use full-fat or reduced-fat mayo, not fat-free mayo or Miracle Whip.
Salt: You may need to add an additional ½ teaspoon of salt, taste, and season as desired.
See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.
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Reviews from the Original Source
I have made this many times, The only way to make potato salad! Always had trouble before-- always came out "soupy". I do add a bit of celery seed like my mother did but that's it! Thank you so much! Mr. Edd
The only way I make potato salad! Easy and foolproof.
This is the best, most fool-proof recipe anyone will ever need for potato salad. It's easy, delicious and perfect. I eliminated the vinegar because I was sure I wouldn't like it. Out of curiosity I finally added it and it's perfect! It just adds that extra something but you cannot taste it as vinegar. I make this recipe once a week!
The potatoes and eggs come out beautifully, and the flavor is delicious! Thank you for sharing.
My whole family loves this! I was wondering if I double it would I use twice as much water?
Another delicious-sounding potato salad. I would love to see an Instant Pot version of German Potato Salad.
Potatoes and eggs came out perfect. Used a bacon based dressing to transform it into German potato salad. A real time saver.
What a fantastic shortcut for making potato salad. And the flavors of the simple seasonings are tasty.
I've used this recipe a few times now, the potato salad is amazing with this recipe. I personally use cider apple vinegar.
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