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Instant Pot Potato Salad is an easy way to enjoy your favorite potato salad in under 30 minutes! The ingredients and step-by-step instructions are simple, resulting in a fluffy, soft, and flavorful potato salad recipe.
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Potato salad recipes are some of my favorites. I've made so many different kinds, from Spanish Potato Salad to German Potato Salad, and can tell you the easiest way to make potato salad is to cook the eggs and potatoes in your pressure cooker!
Making Instant Pot potatoes for potato salad is so simple and saves so much time. The best part is, you can make the whole dish in just one pot for easy clean up. Even the eggs hard boil with the potatoes so you don't have to cook anything separately!
"Easiest potato salad ever. only recipe I use now."
Marilyn
How to Make Potato Salad in the Instant Pot
- Wash and dry potatoes, then peel and cut them into equally-sized bite-size pieces.
- Add cut potatoes to the bottom of the Instant Pot along with eggs and a cup of water.
- Pressure cook potato salad on HIGH for 4 minutes. When 4 minutes is up, quick release the pressure. Make sure to use a cloth or oven mitt to protect your hand from steam.
- Remove the eggs first and place them into an ice bath for 5 minutes. Meanwhile, drain the water from the potatoes and place the pot with the potatoes into the refrigerator.
- While your potatoes and eggs cool, wash the celery. Thinly slice it. Slice onion into small pieces.
- Remove the eggs from the ice bath. They should peel easily, so peel them and cut them into small pieces. Leave an egg for garnish if you prefer.
- To a bowl, add mayo, vinegar, salt, sugar, and pepper. Mix well to combine completely.
- Remove the pot of potatoes from the refrigerator. Pour the dressing over top.
- Add celery, onion, and chopped eggs.
- Mix everything together well. Garnish with fresh chives and egg slices if desired, serve chilled, and enjoy!
Storage Tips
In an air-tight container in the refrigerator, your Instant Pot Potato Salad will last about 5 days. I would recommend you do not freeze potato salad.
Make-Ahead Instructions
Yes! It tastes even better after you've let it chill. You can let this potato salad rest in the refrigerator for up to 3 days before serving.
FAQ
You do not. Your potatoes will come out perfectly fluffy without a steamer basket for this Instant Pot recipe!
Yes. You should cut the potatoes to about 1 to 2-inch uniform pieces before placing them in the Instant Pot.
Yukon Gold potatoes are perfect for potato salad! They hold up to moisture very well.
Lay the cut potatoes on the bottom of the pot with water. Nestle the eggs on top of the potatoes so they can cook together on high pressure. Quick release the pressure once they're done cooking. This is the best way to cook potatoes for potato salad.
What to Serve with Potato Salad
Instant Pot Potato Salad
Video
Equipment
- Potato peeler
Ingredients
- 5-6 medium potatoes - I used yukon gold potatoes - cut into 1 to 2 inch pieces
- 1 cup Hellmann's mayonnaise
- 2 Tablespoons vinegar
- 1½ teaspoons salt
- 1 teaspoon sugar
- ¼ teaspoon pepper
- 1 cup celery - thinly sliced
- ½ cup onions - chopped into small pieces
- 4 eggs
- 1 cup water
- Fresh chives - chopped (optional)
Instructions
- Wash and dry potatoes. Peel and cut into 1 to 2-inch equally sized pieces.5-6 medium potatoes
- Add the potatoes to the bottom of your Instant Pot along with 1 cup of water and the eggs.4 eggs,1 cup water
- Pressure cook on high for 4 minutes. Carefully quick release the pressure once done.
- Remove eggs and place into an ice bath for 5 minutes. Drain water from potatoes and place the pot into the refrigerator.
- Wash the celery and thinly slice. Cut onion into small pieces. Peel eggs and cut into small pieces. Leave one for garnish if you prefer.1 cup celery,½ cup onions
- Place celery, onion, and eggs into your pot of potatoes.
- Combine mayonnaise, vinegar, salt, sugar, and pepper into a bowl. Mix well.1 cup Hellmann's mayonnaise,2 Tablespoons vinegar,1½ teaspoons salt,1 teaspoon sugar,¼ teaspoon pepper
- Drizzle dressing over top of your pot with potatoes, celery, onions and eggs. Mix everything together well.
- Garnish with fresh chives, and egg slices if you prefer. Serve chilled and enjoy!Fresh chives
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