Go Back
+ servings
Instant Pot potato salad in a white bowl.
Print Recipe
5 from 4 votes

Instant Pot Potato Salad

kristineskitchenblog.com
Instant Pot Potato Salad with a creamy dressing and lots of flavor! The potatoes and eggs cook at the same time in your pressure cooker. This is the easiest way to make potato salad!
Prep Time20 mins
Cook Time4 mins
Total Time41 mins
Servings: 8 servings
Calories: 288kcal

Ingredients

  • 1 ½ cups water
  • 2 ½ pounds Yukon gold potatoes or red potatoes, cut into 1-inch pieces
  • 3 eggs
  • 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

  • Pour 1 ½ cups water in the Instant Pot inner pot. Add a steamer basket to the pot. (If you don't have a steamer basket, you can set the potato pieces on the metal trivet that came with the Instant Pot.) Put the potato pieces in the steamer basket and set the eggs on top of the potatoes.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position. Pressure cook at high pressure for 4 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
  • As soon as the cook time ends, quick release the pressure by turning the steam release valve to the venting position using the handle of a long spoon. As soon as the steam escapes and the pin drops down, open the Instant Pot lid.
  • Immediately put the eggs in a bowl of ice water. Carefully transfer the potatoes to a large plate or baking sheet, in a single layer, and allow them to cool.
  • While the potatoes cool, chop the celery and onion. Then mix up the dressing: whisk together the mayonnaise, pickle relish, apple cider vinegar, mustard, salt and pepper in a medium bowl. Chill the dressing in the refrigerator until the potatoes have cooled completely.
  • Peel and chop the hard boiled eggs. Place the cooled potatoes in a large bowl. Add the chopped eggs, celery, onion and dressing to the bowl. Stir until combined. Taste and add more salt and pepper as needed. Chill potato salad in the refrigerator for at least 2 hours before serving.

Notes

  • Potato salad may be stored in the refrigerator for up to 3 to 4 days. Do not leave potato salad out at room temperature for more than 2 hours.

Nutrition

Calories: 288kcal | Carbohydrates: 28g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 425mg | Potassium: 659mg | Fiber: 4g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 29mg | Calcium: 33mg | Iron: 2mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com