INSTANT POT CLASSIC POTATO SALAD: Cook the potatoes and eggs together in a single pot! Making potato salad in your pressure cooker takes less than 30 minutes and requires minimal clean-up. This is the perfect party food or summer side dish!
People either love potato salad or they don’t. It is one of those foods that a lot of people do wrong. It is often made with way too much mayo, giving it a soupy quality. Soup and salad should not be two words that both describe the same dish!
So let me turn you into a potato salad lover with this quick and easy Instant Pot recipe because there is no reason why anyone should dislike this dish. With fluffy, perfectly-cooked potatoes as the base, it has a bit of crunch and the perfect amount of creaminess. It is a potluck classic and a game changer. A dish you’ll make for many parties or events throughout the year.
WATCH THIS QUICK VIDEO TO SEE HOW TO MAKE POTATO SALAD IN YOUR INSTANT POT!
HOW DO YOU MAKE POTATO SALAD IN AN ELECTRIC PRESSURE COOKER?
One of the reasons I have avoided making potato salad for most of my adult life is because of the mess and the clean-up! When making it the traditional way, two pans of boiling water are required. Then there’s the draining and the stove clean-up. Making everything in a single pot is a breeze! No more excuses. I will make it so much more often now!
STEP 1
Add the water to the Instant Pot and lower the trivet or steamer basket into pot. Place 5-6 Yukon gold or red potatoes (peeled and cubed) on top and place 4 eggs on top of them.
Place the cover on the pot and set timer to 5 minutes on high pressure (use the pressure cook setting). It will take the Instant Pot around 11 minutes to build up pressure before it begins cooking.
STEP 2
When cooking time is done, do a Quick Release. Let the float valve drop and remove the cover. Using a large slotted spoon, run the eggs under cold water so they stop cooking; peel and chop.
STEP 3
Transfer the potatoes to a large mixing bowl and let cool for 10 minutes. Add the chopped eggs, 4 stalks chopped celery, 2/3 cup mayo, 2 tablespoons yellow mustard, 2 tablespoons pickle juice, 1 tablespoon apple cider vinegar, 3 tablespoons chopped flat-leaf parsley and 1/2 teaspoon each of onion powder, garlic powder and paprika. Mix well.
Cover and refrigerate until ready to serve. Top with extra parsley and paprika just before serving.
RECIPE NOTES
If you already have a batch of hard-boiled eggs cooked, there is no need to cook eggs with the potatoes. Simply chop your hard-boiled eggs and add them to the mixing bowl along with the remaining ingredients.
Replace the yellow mustard with a spicy or dijon variety for a different flavor.
For added crunch, add 1/2 cup finely chopped dill pickles.
To add spice to this salad, add 1/4 teaspoon cayenne pepper.
Slim down the recipe by replacing half of the mayo with plain Greek yogurt.
Cover with plastic wrap, pressing it directly over the salad so it is touching. Refrigerate for a minimum of 1 hour before serving for best results. This dish tastes best when chilled. Sprinkle salt, pepper and paprika over the top just before serving!
HOW LONG IS POTATO SALAD GOOD FOR?
This is a dish that should not sit at room temperature for more than 2 hours. Bacteria can grow rapidly in potato salad, so if it is left at room temperature for more than 2 hours it should be discarded. When stored properly in the fridge, it will stay fresh for 4-5 days.
WHAT GOES WITH POTATO SALAD?
So many things! The better question is, What DOESN’T go with potato salad? Here are a few of my favorite options:
OTHER WAYS TO USE HARD-BOILED EGGS
Slice or chop hard-boiled eggs and throw them into your next chopped salad!
Make a batch of Deviled Eggs for your next gathering.
Add them to potato salad!
Eat as a healthy snack, with a sprinkling of salt and pepper.
Hand them to family members who need a delicious on-the-go breakfast.
Egg salad sandwiches are the perfect way to use up hard-boiled eggs.
WHAT TO SERVE AT A PARTY
I LOVE party food, so you have come to the right place if you are looking for recipes to make for your next gathering. Potato salad is the PERFECT party food, but here are a few other easy, delicious and crowd-pleasing options!
Fruit Pizza – The classic, crowd-pleasing Fruit Pizza has a cookie dough crust, dreamy cream cheese frosting and a colorful top layer of fruit and a tasty glaze. Great appetizer/dessert for parties of any kind, any time of the year!
Taco Ranch Pasta Salad – This delicious pasta salad gets totally devoured at gatherings, no matter the season.
Sausage Cheese Dip – Sausage Cheese Dip is easy to make (let your crockpot do the work for you!), cheesy, flavorful and totally irresistible! Serve as an appetizer at your next party and it won’t last long. Only 6 ingredients required for this delicious party food!
7-Layer Taco Dip – This is the best 7-Layer Taco Dip you’ll ever meet! It’s the perfect appetizer and party food and it is always the first thing to get devoured.
Crockpot Meatballs – These require only a few ingredients with only a few minutes of prep. They are SO EASY to make, totally packed with delicious flavor and great for game-day parties or holidays. Let your slow cooker do all of the work for you!
Spinach Artichoke Dip – This hot Spinach Artichoke Dip is a party staple! People always get excited about this dip and its so easy to make! It’s a filling, cheesy snack or appetizer that you can put on pita squares, crackers or chips. Let your slow cooker do all of the work for you!
WHY DOES IT TAKE MY INSTANT POT SO LONG TO HEAT UP?
The time leading up to actual cook time may seem long and even confusing (“What is going ON in there?!”), but it’s an important part of the process! The Instant Pot is working on building up the appropriate amount of pressure that it will be cooking the food at. It handles liquids and solids differently and also fresh and frozen differently, so the time can vary. Most recipes take between 10 and 25 minutes to build up pressure.
BEST RECIPES TO MAKE IN AN INSTANT POT
The list of recipes you can make in an Instant Pot is endless! It can act as a slow cooker, saute pan, steamer, rice maker, yogurt maker and pressure cooker. It can cook soup, chili, pasta, meat, potatoes, veggies, cake, beans and so much more. Here are a few of my favorite Instant Pot recipes:
- Easy to make, this budget friendly delicious Instant Pot Goulash will be a family favorite because its flavorful and great for leftovers!
- A classic, Instant Pot Chicken Noodle Soup gives you the idea that it’s been simmering all day long when it comes together quickly.
- Perfect for holidays and as a side dish for dinner any day of the week, Instant Pot Mashed Potatoes are easier than ever and delicious to eat!
- Hearty Instant Pot White Turkey Chili will warm you up when you enjoy a bowl of comfort food.
- Create your own Instant Pot Chicken Burrito Bowls to enjoy this meal more often and keep the cost of eating out at your favorite restaurant down but still enjoy its flavors.
- Instant Pot Spaghetti Sauce is a family favorite and so easy to make!
Instant Pot Spaghetti combines the sauce and the noodles into a one pot dish and cuts down on getting dinner to the table.
- Kids and adults will both love this classic dish – Instant Pot Mac and Cheese is fun to eat!
- Don’t reserve enjoying this dish just at St. Patrick’s Day – you can enjoy Instant Pot Corned Beef and Cabbage and cut out the all day cooking too!
Instant Pot Potato Salad
Ingredients
- 5-6 Yukon gold or red potatoes peeled and cubed
- 4 eggs
- 4 stalks celery chopped
- 2/3 cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp pickle juice
- 1 tbsp apple cider vinegar
- 3 tbsp flat-leaf parsley finely chopped
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Extra parsley and paprika for topping
Instructions
- Pour 1 1/2 cups water into the Instant Pot and lower trivet or steamer basket into pot. Place potato pieces on top and place the eggs on top.
- Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 11 minutes to build up pressure before it begins cooking.
- When cooking time is done, do a Quick Release. Let the float valve drop and remove the cover. Using a large slotted spoon, run the eggs under cold water so they stop cooking; peel and chop.
- Transfer potatoes to a large bowl and let cool for 10 minutes. Add chopped eggs, celery, mayo, mustard, pickle juice, vinegar, parsley, onion powder, garlic powder and paprika. Mix well.
- Cover and refrigerate until ready to serve. Top with extra parsley and paprika just before serving.
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