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It may be quicker, but this creamy instant pot potato salad has all of the flavor and texture of the original.
This quick version of our classic Homemade Potato Salad is just as yummy!
Even Easier + Quicker
Our Homemade Potato Salad is a famously delicious side dish that we serve at practically every family gathering. It’s a classic with Baked BBQ Chicken and Crock Pot Ribs.
Although our class recipe is simple, we wanted an even MORE simple version, which is why we created this instant pot potato salad. It’s just as delicious, but is made easier (and quicker) with a quick-cook method!
Why we love it:
- SO quick. By quick cook I mean, it normally takes potatoes 30 minutes to cook, whereas an instant pot cuts that time down to 10!
- Flavor. The traditional mayo/mustard flavor combination is perfection with a hint of paprika!
- For picnics and beyond. It’s a mouthwatering classic BBQ side dish but is elevated enough for holidays like Easter or Father’s Day.
Ingredients
- russet potatoes – or Yukon gold potatoes or red potatoes. Peel the potatoes or leave the skins on. Dice the potatoes the same size so they cook at the same rate.
- water
- whole eggs – be sure that the eggs do not have small cracks otherwise they may leak while in the instant pot.
- celery
- olives
- mayonnaise – we like the kind with olive oil
- yellow mustard
- Dijon mustard
- salt
- black pepper
- paprika – or cayenne pepper for extra spice
Potato Salad in an Instant Pot
- PREP. Chop the potatoes into ½ inch cubes.
- COOK. Pour the water into the bottom of the Instant Pot insert, and add the trivet. Place the potatoes on top of the trivet or steamer basket, then add the eggs. Cook at high pressure for 5 minutes.
- When done, remove the eggs from the pressure cooker using tongs and place them in a bowl of cold water to cool.
- Drain the potatoes and spread them out on a baking sheet until cooled completely.
- MIX. Peel the eggs and chop them into small pieces. Add the potatoes, eggs, celery, and olives, to a large bowl.
- SEASON. In a small bowl or measuring cup, whisk together the potato salad dressing and pour it over the potatoes. Stir to coat. Sprinkle with paprika and toss again.
- SERVE. Store covered in the refrigerator for up to a week.
Recipe Tips
- For a tangy flavor add in a bit of pickle juice or vinegar. Start with 1 tablespoon and add more to taste.
- Additions. Add in diced onion, pickles, sweet relish, bell peppers, or mix in some crumbled Bacon bits.
- Fresh herbs. Add fresh herbs like parsley or dill.
- Make ahead of time. Make the potato salad 1-2 days in advance. I would recommend it as it gives time for all of the flavors to meld. Store it covered in the refrigerator.
- STORE. Insta pot potato salad recipe can be stored in an airtight container in the refrigerator for up to 3-5 days.
For More Recipes:
Instant Pot Potato Salad
It may be quicker, but this creamy instant pot potato salad has all of the flavor and texture of the original.
Ingredients
- 6 russet potatoes, peeled
- 1 cup water
- 4 large eggs
- ½ cup chopped celery
- ½ cup chopped olives
- 1 cup mayonnaise, (we like the kind with olive oil)
- 2 teaspoons yellow mustard
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
Instructions
- Chop the potatoes into ½ inch cubes.
- Pour the water into the bottom of the Instant Pot insert, and add the trivet to the pot. Place the potatoes on top of the trivet, then add the eggs on top. Place the lid on the pot, turn the knob to seal, and cook at high pressure for 5 minutes.
- Let the pressure naturally release for 5 minutes, then quick release the remaining pressure.
- Remove the eggs using tongs and place them in an ice water bath to cool.
- Drain the potatoes and spread them out on a baking sheet until cooled completely.
- Peel the eggs and chop them into small pieces.
- Add the potatoes, eggs, celery, and olives, to a large bowl.
- In a small bowl or measuring cup, whisk together the mayonnaise, mustard, salt, and pepper. Pour the mayonnaise mixture over the potatoes and toss to coat.
- Sprinkle with paprika and toss again. Store covered in the refrigerator for up to a week.
Notes
Make ahead of time. Make the potato salad 1-2 days in advance. I would recommend it as it gives time for all of the flavors to meld. Store it covered in the refrigerator.
STORE. Potato salad can be stored in an airtight container in the refrigerator for up to 3-5 days.
Nutrition
Calories: 363kcal, Carbohydrates: 30g, Protein: 7g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 94mg, Sodium: 521mg, Potassium: 727mg, Fiber: 3g, Sugar: 1g, Vitamin A: 233IU, Vitamin C: 9mg, Calcium: 45mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
