Did you know that you can use your Instant Pot to make the most delicious potato salad? Here’s how!
Growing up, my mom always just bought potato salad from our supermarket’s deli. I have to admit, I had never tried making my own until I made my mother-in-law’s recipe as an adult. And what a difference it was from the ready-made stuff! Why spend extra money on something you can easily whip up at home? As much as I love her recipe, I soon discovered that using the Instant Pot made things a whole lot easier, as the potatoes and eggs can be cooked together in approximately five minutes.
You will love this Instant-Pot potato salad, not just for the simple process, but because it’s so incredibly delicious. Perfectly cooked potatoes, chopped eggs, zesty pickle relish, and crisp celery and onions are combined with various seasonings, mayo, and sour cream to create a potato salad that you’ll be making on repeat. It’s perfect for picnics, potlucks, and any other outdoor gatherings this summer.
Customize Your Potato Salad
The most essential part of this recipe is cooking the potatoes and eggs in the Instant Pot. Once that’s done, how you dress your potato salad is entirely up to you! While I do love the slight tang of a good mayo and a bit of sour cream, you can choose to replace both with Greek yogurt, which will also add some protein. Have some fresh herbs on hand? Use them instead. Dill, flat-leaf parsley, chives, and chervil are all great options. For added zest, stir in some chopped olives, briny capers, or sun-dried tomatoes. If it’s a heartier salad you’re after, make it extra satisfying with some cooked chicken, cubed ham, or chopped crispy bacon. For a beautiful presentation, serve the salad on top of a bed of crisp greens.
FAQs & Tips
How Do I Store Leftovers?
Stored in an airtight container, this potato salad will keep well in the fridge for up to 3 days. Freezing is not recommended, as the texture will be affected upon thawing. Always make sure your finished potato salad does not sit out for longer than 2 hours (1 hour max if it’s really hot out). Because of the eggs and dairy, it’s best to set it atop a reusable ice block or cooling pad when serving outside.
Why Are There Brown Spots On My Eggs After Cooking?
If you notice brown spots on your eggs after removing them from the Instant Pot, it is most likely because they touched the sides of the pot. Try to keep the eggs in the middle of the pot. The eggs are still edible if they have the brown spots, but they look a bit unappetizing.
Can I Use Russet Or Red Potatoes?
Yes! Both will work well in this recipe. The key is to quarter them into equal chunks to ensure even cooking.
Serving Suggestions
For summertime outdoor gatherings, this Instant-Pot potato salad is a great side to your grilled mains. Serve alongside The Best Hamburgers Ever or keep things vegetarian with these tasty Black Bean Burgers. However, Instant-Pot potato salad is not just for the warmer months. Our family likes it with Fall-Off-the-Bone Ribs In The Oven on a chilly night, too!
Instant-Pot Potato Salad
Ingredients
- 1 1/4 cups water
- 3 pounds Yukon Gold potatoes peeled and quartered
- 3 large eggs
- 1 cup mayonnaise
- 4 teaspoons yellow mustard
- 1/4 cup sweet or dill pickle relish depending on your preference
- 1 small finely chopped red onion
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried dill weed
- 2 ribs celery finely chopped
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- Chopped green onions for garnish
Instructions
- Place the steamer basket in the Instant Pot. Add 1 1/4 cups of water, then place the potatoes in the basket. Gently place the eggs on top of the potatoes.
- Secure the lid of the Instant Pot and set the valve to sealing. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the time for 4 minutes on high pressure.
- Once cooking is complete, perform a quick release by carefully turning the valve to venting. Wait for all the steam to release and the pin to drop before opening the lid. If the potatoes need more time, remove the eggs and cook the potatoes for another minute or so.
- Transfer the eggs to an ice bath. Drain the potatoes and allow them to cool slightly. Cut the potatoes into 1-inch cubes. Peel and chop the eggs.
- In a large bowl, mix mayonnaise, mustard, pickle relish, red onion, sour cream, garlic powder, paprika, dill weed, and celery. Add salt and pepper to taste and adjust any other seasonings to your liking.
- Add the potatoes and eggs to the dressing and mix gently until well combined.
- Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld. When ready to eat, transfer to a serving bowl and sprinkle on green onions.
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