Published: · Modified: by Susie Weinrich · This post may contain affiliate links. 1 Comment
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For Instant Pot Potato Salad you CAN cook the eggs and potatoes together in your electric pressure cooker. This makes quick work of putting together this potato salad recipe!
This Instant Pot Potato Salad recipe is completely classic and is made with potatoes, eggs, green onions, and celery. The dressing is the perfect balance of tangy, salty, sweet, and savory!
Is there any better side dish than potato salad? It goes great with anything from the grill, bbq ribs, or just a turkey sandwich. It will be the first dish gone at any meal and the recipe friends will be asking you for.
Table of Contents hide
1 Potatoes for Potato Salad
2 How to Make Potato Salad in Your Instant Pot
3 Optional Add Ins
4 No Instant Pot, No Problem!
5 Related Recipes
6 Did you make this recipe?!
Potatoes for Potato Salad
I recommend using russet potatoes in your potato salad. They have a heartier texture that stands up to the pressure of your Instant Pot.
How to Make Potato Salad in Your Instant Pot
Start by peeling your russet potatoes, then cut them depending on size:
- Small – cut in half
- Medium – cut into 4 pieces (that is what I used)
- Large – cut into 6 pieces
Pour 2 cups cool water into the Instant Pot, add the potatoes, ½ teaspoon salt, and 4 eggs to the pot.
Cook Eggs and Potatoes
You are going to use a 4-4-4 method for cooking – 4 minute cook, 4 minute natural release, and 4 minute ice bath. This is similar to the 5-5-5 Hard Boiled Egg Method.
Pop the lid on and turn the pressure vent to seal. Set to cook on high pressure mode for 4 minutes.
Do a 4 minute natural release, then release the remaining pressure with a quick release.
Using a slotted spoon place the eggs and potatoes in an ice bath. Let them sit for 4 minutes.
Chop the eggs and dice the potatoes (about ½-1 inch in size).
Dressing
While the eggs and potatoes are coming to pressure and cooking you can chop the celery and onions and make the dressing.
Whisk together the mayo, mustard, vinegar, sugar, and salt.
Give the dressing a taste. If you like it creamier add more mayo, tangier add more vinegar or mustard, sweeter add more sugar, or saltier add more salt.
If you want you can also add in a little horseradish or black pepper.
Mix the Potato Salad
In a large mixing bowl put together the potatoes, eggs, celery, green onion, and the dressing mix. Stir it until the dressing coats all the ingredients.
Potato salad is best if you can let it sit in the fridge for 1 hour up to 24 hours before serving.
Optional Add Ins
If you like a little kick in your potato salad you can add a little horse radish. Or if you really love black pepper, that is a great add in too. To add a little extra flavor you could also add in coarse ground mustard.
No Instant Pot, No Problem!
If you don’t have an Instant Pot, pop over to this recipe for Potato Salad with Egg and you can make it right on your stove top!
Related Recipes
- Instant Pot Corn on the Cob
- How to Make Instant Pot Risotto
Did you make this recipe?!
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Instant Pot Potato Salad
A delicious and classic recipe for Potato Salad made in your Instant Pot
5 from 2 votes
Print Pin Rate Save
Prep Time: 15 minutes minutes
Cook Time: 8 minutes minutes
Instant Pot pressure and release time: 20 minutes minutes
Total Time: 43 minutes minutes
Servings: 6 people
Author: Susie Weinrich
Ingredients
- 3 medium russet potatoes
- 5 large eggs
- ½ teaspoon salt
- ¾ cup diced celery
- ½ cup chopped green onions
Dressing
- 1 ½ cups mayonnaise
- 1 ½ tablespoon yellow mustard
- 3 teaspoon sugar
- 1 ½ teaspoon kosher salt
- ¾ teaspoon white vinegar
Optional Add-Ins
- coarse ground mustard, black pepper, horseradish amount to taste
Instructions
Peel and cut your russet potatoes. You will cut them according to size:
Small/Medium potatoes – cut into 4 pieces each
Large/Extra Large potatoes – cut into 6 pieces each
Pour 2 cups cool water into your Instant Pot. Place the cut potatoes, ½ teaspoon salt, and the whole eggs into the pot.
Pop the lid on and lock the pressure vent to seal. Set to cook on high pressure mode for 4 minutes.
Do a 4 minute natural release and then do a quick release for any remaining pressure.
Using a slotted spoon place the eggs and potatoes into an ice bath for 4 minutes.
While the eggs and potatoes sit in the ice bath chop the ¾ cup celery and ½ cup green onions.
Make the dressing by whisking together 1 cup mayo, 1 ½ tablespoon yellow mustard, 2 teaspoon sugar, 1 ½ teaspoon salt and ½ teaspoon vinegar. Taste to see if you want more of any one ingredient.
Take the potatoes and eggs out of the water bath and chop the potatoes into ½-1 inch chunks and peel and chop the eggs.
In a large mixing bowl stir together the potatoes, eggs, celery, and dressing mixture.
Potato Salad is best if it has 1 hour up to 24 hours in the fridge before serving.
Notes:
To make this without an Instant Pot, pop over to this recipe for Potato Salad with Egg.
Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
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If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
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About Susie Weinrich
Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!
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Comments
John
Perfect for anytime of year and with any dish! Super simple too!Reply
