Instant Pot Potato Salad

Instant Pot potato salad in just 4 minutes!

Instant Pot Potato Salad 

You are just 4 minutes away from delicious and creamy potato salad made with red potatoes……right in your Instant Pot.  Hard-boiling the eggs while cooking the potatoes at the same time leads to homemade potato salad in a hurry!

4-minutes Instant Pot Potato Salad makes a tasty and quick side dish.

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Things to Love About this Creamy Potato Salad Recipe –

  • It’s a classic summer side dish.
  • It’s speedy!
  • You’ll probably have most of the ingredients right in your pantry.

What ingredients will you need to make Instant Pot Potato Salad? 

  • Red potatoes
  • Chicken broth or water
  • Eggs
  • Mayonnaise
  • Sour cream
  • Spicy brown mustard
  • Dill pickle juice
  • Celery
  • Granulated onion
  • Dried dill
  • Salt and pepper

How to Make Instant Pot Potato Salad in 3 Easy Steps

  1. Cook the cubed potatoes with the eggs in the Instant Pot; drain and cool. Peel the hard boiled eggs, then chop them.
  2. Meanwhile, prepare the dressing.
  3. In a large serving bowl, gently combine the potatoes, red onion, celery and chopped eggs with the prepared dressing.  Chill, as desired, or serve at once.

A Few Mistakes to Avoid When Making Potato Salad

  • Don’t add potatoes to boiling liquid; instead cover the potatoes with cold water or broth, bringing them up to boiling together.  This technique allows the potatoes to cook evenly all the way through, ensuring they are not undercooked on the inside and mushy on the outside. Once the liquid is boiling, reduce it to a simmer to finish cooking the potatoes.
  • Don’t use starchy potatoes for making potato salad. Starchy potatoes, such as Russet potatoes, tend to fall apart.  A more “waxy” type of potato, such as the red potatoes in this recipe works better since they have the ability to hold their shape.
  • If you’re using a mayonnaise-based potato salad dressing, don’t toss warm potatoes with it.  The heat from the warm potatoes will create an oily texture in your potato salad.  If you’re making a potato salad that offers a vinaigrette dressing, do dress the potatoes while still warm so they are better able to absorb the dressing.
  • Don’t serve potato salad before you season it properly. Potato salad always needs a good seasoning of salt and pepper before it hits the table.

Other Summer Salad Recipes to Enjoy –

Big serving bowls of creamy potato salad are so hard to resist!Printable Directions for Making Instant Pot Potato Salad

Instant Pot potato salad in just 4 minutes!

Instant Pot Potato Salad

You are just 4 minutes away from delicious and creamy potato salad made with red potatoes……right in your Instant Pot.  Hard-boiling the eggs while cooking the potatoes at the same time leads to homemade potato salad in a hurry!
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 4 minutes
Approx. Time Needed for Instant Pot to Pressurize:: 10 minutes
Total Time: 34 minutes
Servings: 8 servings
Calories: 211kcal
Author: Chef Alli

Ingredients

  • 2 1/2 lbs red potatoes peeled and cubed into 1-inch pieces
  • 1 1/2 cups chicken broth
  • 4 large large eggs

Dressing

  • 3/4 cup mayonnaise I prefer Hellman's mayo
  • 1/4 cup sour cream
  • 1 Tbs. spicy brown mustard
  • 1 Tbs. dill pickle juice
  • 2 tsp. dried dill
  • 1 tsp. granulated onion
  • 2 ribs celery diced
  • 1/3 cup red onion diced
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Place the steamer basket into the Instant Pot, then add the broth. Add the cubed potatoes to the steamer basket, then top the potatoes with the eggs; lock the Instant Pot lid into place.
  • Choose the high pressure setting for 4 minutes, bringing the Instant Pot up to full pressure. When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot.
  • Unlock and carefully remove the Instant Pot lid; immediately remove the hard-boiled eggs to a bowl of ice water. Drain the potatoes, placing them into a large bowl to cool.
  • Meanwhile, make the dressing by whisking together the mayo, mustard, sour cream, pickle juice, dried dill and granulated onion; season the dressing to taste with salt and pepper.
  • Peel and chop the hard-boiled eggs, combining them with the celery, red onion, and potatoes in large mixing bowl; gently toss with the prepared dressing.
  • Garnish the potato salad with a little paprika and more dill, if desired. Chill for at least 2-3 hours before serving.
Course: Side Dish
Cuisine: American
Keyword: cooking potatoes pressure cooker, Instant Pot old fashioned potato salad, Instant Pot potato salad wiath red potatotes

Nutrition

Calories: 211kcal | Carbohydrates: 27g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 100mg | Sodium: 438mg | Potassium: 788mg | Fiber: 3g | Sugar: 3g | Vitamin A: 276IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 2mg

For a quick peek at ALL my salad recipes (because I do love me some summer salads!), Click Right Here. 

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Let’s Get You Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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