Description
This Instant Pot Potato Salad is a quick and easy recipe that delivers perfectly cooked potatoes and hard-boiled eggs using the pressure cooker. The creamy dressing is a classic mix of mayonnaise, pickle relish, apple cider vinegar, and mustard, combined with celery and red onion for crunch. Ready in just 41 minutes, it’s a perfect side dish for picnics, barbecues, or family meals, offering a deliciously tangy and creamy twist on traditional potato salad.
Ingredients
Instant Pot Ingredients
- 1 ½ cups water
- 2 ½ pounds Yukon gold potatoes (or red potatoes), cut into 1-inch pieces
- 3 eggs
Salad Ingredients
- 2 stalks celery, finely chopped
- ¼ cup finely chopped red onion
- ¾ cup mayonnaise
- ¼ cup pickle relish (sweet or dill)
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon pepper (plus more to taste)
Instructions
- Prepare Instant Pot: Pour 1 ½ cups of water into the Instant Pot’s inner pot. Place a steamer basket inside (or use the metal trivet if you don’t have a basket). Add the cut potato pieces into the basket and place the eggs on top of the potatoes.
- Pressure Cook: Close the Instant Pot lid, set the steam release valve to sealing, and pressure cook on high pressure for 4 minutes. Note that it will take about 15 minutes for the Instant Pot to reach pressure before the cooking time begins.
- Release Pressure: When the cooking time ends, perform a quick release by carefully turning the steam release valve to venting using a long spoon handle. Once the steam dissipates and the float valve drops, open the lid.
- Cool Ingredients: Immediately transfer the eggs to a bowl of ice water to stop cooking. Remove the potatoes and spread them out on a large plate or baking sheet in a single layer to cool.
- Prepare Dressing: While potatoes cool, chop the celery and red onion finely. In a medium bowl, whisk together mayonnaise, pickle relish, apple cider vinegar, yellow mustard, salt, and pepper. Chill the dressing in the refrigerator until potatoes are fully cooled.
- Assemble Salad: Peel and chop the cooled hard-boiled eggs. Place the cooled potatoes in a large bowl, add chopped eggs, celery, and onion. Pour in the chilled dressing and stir gently until all ingredients are well combined.
- Final Touches: Taste the salad and season with additional salt and pepper if needed. Refrigerate the potato salad for at least 2 hours before serving to let flavors meld and the salad chill thoroughly.
Notes
- Use Yukon gold or red potatoes as they hold their shape well after pressure cooking.
- For best texture, cut potatoes into even 1-inch pieces to ensure uniform cooking.
- The quick release method is essential to avoid overcooking and mushy potatoes.
- Chilling the dressing before mixing prevents it from warming up too quickly when combined with warm potatoes.
- You can substitute pickle relish with chopped pickles if preferred.
- This potato salad can be made a day ahead and refrigerated to deepen the flavor.
- Adjust salt and pepper seasoning according to taste preference before serving.
- Prep Time: 10 minutes
- Cook Time: 31 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
