How to make easy, quick, and delectable potato salad in the instant pot!
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One of the most beloved and treasured classic side dishes at cook-outs, parties, and summer gatherings is the one and only potato salad! This scrumptious stuff has probably been served at more gatherings than any other side dish. Why is that?
Well, first of all it’s a pretty simple recipe to follow along with that can feed large crowds, and it’s always a people pleaser! The longest part of the whole process is waiting for the potatoes to boil. But luckily there’s a really nifty tool that can cut down the longest part of making this satisfying side dish: the instant pot!
By cooking the potatoes and eggs together in an instant pot I can cut the cook time down to just 4 minutes! That doesn’t include the prep time but overall you can see how much of a huge difference this makes.
Ever get everything else ready just in time to realize that you forgot to get the potatoes going and now the potato salad will have to show up late to the party? Yeah, there’s no need to worry about that anymore! My quick and Easy Instant Pot Potato Salad can be completely ready in under 30 minutes! Here’s how I do it.
Easy Potato Salad Equipment
I’ll start by going over my simple instant pot equipment list. Nothing too special to expect here but I do use a stackable insert to be able to cook multiple things in my instant pot at one time. It’s been well worth it to have this thing around so I highly recommend grabbing one for yourself. Here’s everything I use to make my easy instant pot potato salad:
- Measuring spoons
- Measuring Cup
- Swivel Peeler
- White cutting board
- Knife
- Blending whisk
- 8 qt Pressure cooker
- Stackable steamer insert pans
- Silicone Pressure Cooker Roasting Rack
Perfect Potato Salad Ingredients
Next, I’ll break down my scrumptious potato salad ingredients. Nothing out of the ordinary to expect here, just typical homemade potato salad ingredients! Here’s what I use to make instant pot potato salad:
Potato Salad:
- Cooking spray oil
- 5 Large Eggs
- 3 lb Potatoes
- 1 cup water
- 3 Celery sticks, chopped
- ½ purple onion, chopped
- 2 pickles large, chopped
Potato Salad Dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tbsp Dijon Mustard
- 1 tbsp pickle juice
- 1 tsp salt
- ¼ tsp ground black pepper
- ½ tsp garlic powder
Garnish:
- 2 tbsp Parsley, chopped
How to Make Easy Instant Pot Potato Salad
Now let’s get on to the main event: making this perfect potato salad! As promised, my recipe is super easy to follow along with and you can have this scrumptious side dish ready in less than 30 minutes! Here’s how to make my easy instant pot potato salad:
Potato Prep and Cooking:
- First, prepare and measure out all of the potato salad ingredients with the measuring cup and spoons.
- Then, wash all of the potatoes and grab the cutting board and a large glass mixing bowl.
- Start peeling the potatoes with a peeler.
- Set aside the peeled potatoes in the large bowl.
- Then, slice the peeled potatoes in half.
- Slice each potato half into ¾ inch cubes. As you slice, set the cubes aside in another mixing bowl.
- Next, spray a steamer insert pan with cooking oil spray.
- Crack the eggs into the prepared steamer pan.
- Then, break out the instant pot!
- Add in the cubed potatoes and cover with water.
- Place a silicone pressure cooker roasting rack in the middle over the potatoes.
- Then, place the pan of eggs on top of the rack.
- Secure the cooker lid and cook the potatoes and eggs for 4 minutes.
- Release the pressure steam naturally for 10 minutes, then carefully remove the lid.
- Then, carefully remove the pan of eggs and set aside. Using a silicone spatula, scoop out the cooked potatoes.
- Transfer the potato cubes to a clean large glass mixing bowl.
- Next, place the cooked egg loaf on a clean cutting board.
- Dice the eggs into bits.
Making Potato Salad Dressing:
- In a large mixing bowl, combine the mayonnaise, sour cream, dijon mustard, pickle juice, salt, ground black pepper, and garlic powder.
- Then, blend the ingredients with a blending whisk until the ingredients are completely combined.
Assembling Potato Salad:
- First, add the diced eggs into the bowl of potatoes.
- Then, add in the chopped celery, onion, and pickles.
- Next, pour the potato salad dressing over the other ingredients.
- Gently fold the potato salad ingredients with a spatula until the potatoes are all coated well.
- Finally, garnish the homemade potato salad with some chopped parsley.
Storing Potato Salad
To store homemade potato salad: transfer to an airtight container or ziploc bag. Store the potato salad in the fridge for up to 5 days. Always label the date on the outside of the container to keep up with freshness.
Instant Pot Recipes
Instantly Sensational Recipes
Loved this simple and scrumptious potato dish? Then stick around and browse through some more of my easy instant pot recipes along with a few more of my scrumptious and satisfying side dish recipes!
More instant pot recipes:
- Easy Instant Pot Shredded Chicken
- Instant Pot Chicken Breast
- Instant Pot No-Peel, Hard-Boiled Eggs
- Easy Instant Pot Potatoes
- Instant Pot Egg Bites
- Instant Pot Creamy Mashed Potatoes
- Classic Borscht
More scrumptious sides:
- How to Steam Asparagus
- Classic Guacamole
- Grilled Mexican Street Corn Salad
- Easy Dinner Rolls
- Simple Roasted Sweet Potatoes
- Easy Coleslaw
- Summer Cucumber Salad
- Spicy Jalapeno Cornbread
- Cast Iron Cornbread
- How to Steam Broccoli
Easy Instant Pot Potato Salad
Equipment
Ingredients
Salad
- Cooking spray oil
- 5 Large Eggs
- 3 lb Potatoes
- 1 cup water
- 3 Celery sticks chopped
- ½ purple onion chopped
- 2 pickles large, chopped
Potato Salad Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tbsp Dijon Mustard
- 1 tbsp pickle juice
- 1 tsp salt
- ¼ tsp ground black pepper
- ½ tsp garlic powder
Assembling Potato Salad
- 2 tbsp Parsley chopped
Instructions
Potato Prep and Cooking
- First, prepare and measure out all of the potato salad ingredients with the measuring cup and spoons.
- Then, wash all of the potatoes and grab the cutting board and a large glass mixing bowl.
- Start peeling the potatoes with a peeler.
- Set aside the peeled potatoes in the large bowl.
- Then, slice the peeled potatoes in half.
- Slice each potato half into ¾ inch cubes. As you slice, set the cubes aside in another mixing bowl.
- Next, spray a steamer insert pan with cooking oil spray.
- Crack the eggs into the prepared steamer pan.
- Then, break out the instant pot!
- Add in the cubed potatoes and cover with water.
- Place a silicone pressure cooker roasting rack in the middle over the potatoes.
- Then, place the pan of eggs on top of the rack.
- Secure the cooker lid and cook the potatoes and eggs for 4 minutes.
- Release the pressure steam naturally for 10 minutes, then carefully remove the lid.
- Then, carefully remove the pan of eggs and set aside. Using a silicone spatula, scoop out the cooked potatoes.
- Transfer the potato cubes to a clean large glass mixing bowl.
- Next, place the cooked egg loaf on a clean cutting board.
- Dice the eggs into bits.
Making Potato Salad Dressing
- In a large mixing bowl, combine the mayonnaise, sour cream, dijon mustard, pickle juice, salt, ground black pepper, and garlic powder.
- Then, blend the ingredients with a blending whisk until the ingredients are completely combined.
Assembling Potato Salad
- First, add the diced eggs into the bowl of potatoes.
- Then, add in the chopped celery, onion, and pickles.
- Next, pour the potato salad dressing over the other ingredients.
- Gently fold the potato salad ingredients with a spatula until the potatoes are all coated well.
- Finally, garnish the homemade potato salad with some chopped parsley.
Video
Nutrition
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