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Instant Pot Potato Salad Recipe

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This Instant Pot Potato Salad recipe is a fast, creamy, and tangy side dish that's perfect for potlucks, picnics, and BBQs. Made with tender potatoes, hard-boiled eggs, and a flavorful mayo-mustard dressing, this classic salad is elevated by pressure cooking for speed and taste. Discover how to make this easy, crowd-pleasing salad in just one pot!

Ingredients

Scale

  • 2 pounds Yukon gold or red potatoes, peeled and cubed

  • 4 large eggs

  • 1 cup water (for cooking)

  • 1 cup mayonnaise

  • 1 tablespoon yellow mustard

  • 1 tablespoon apple cider vinegar

  • ½ cup chopped celery

  • ¼ cup chopped red onion

  • Salt and pepper to taste

  • Optional: chopped dill pickles or fresh dill

Instructions

  1. Place the cubed potatoes in the Instant Pot with 1 cup of water.

  2. Place eggs on top of the potatoes (in a steamer basket or directly).

  3. Secure lid and set to Manual Pressure for 4 minutes.

  4. Quick release the pressure once done. Remove eggs and potatoes.

  5. Peel and chop the eggs once cool.

  6. In a large bowl, mix mayonnaise, mustard, vinegar, celery, red onion, salt, and pepper.

  7. Add in the potatoes and chopped eggs. Mix gently to coat evenly.

  8. Chill in refrigerator for at least 1 hour before serving.

Notes

  • For extra flavor, add chopped dill pickles or a teaspoon of pickle juice.

  • Can be made a day in advance for deeper flavor.

  • Use Greek yogurt to replace some mayo for a lighter version.

Nutrition

Find it online: https://ymrecipes.com/instant-pot-potato-salad-recipe/