Instant Pot Potato Salad Recipe

Introduction

This Instant Pot Potato Salad is a creamy, tangy, and easy-to-make side dish perfect for gatherings or weeknight dinners. Using the Instant Pot speeds up the cooking process, giving you tender potatoes quickly while maintaining great texture and flavor.

Ingredients

• 2 pounds potatoes (preferably Yukon Gold or red potatoes)
• 1/2 cup mayonnaise
• 1 tablespoon yellow mustard
• 2 hard-boiled eggs, chopped
• 1 small red onion, finely chopped
• Salt and black pepper, to taste

Instructions

1. Step 1: Peel or scrub the potatoes thoroughly to remove any dirt, then cut them into uniform chunks for even cooking.
2. Step 2: Add the potato chunks to the Instant Pot and pour in enough water to just cover them. Secure the lid and set the valve to sealing.
3. Step 3: Select the Manual or Pressure Cook setting and cook on high pressure for 5 minutes. Once done, quick release the pressure and carefully open the lid.
4. Step 4: Drain any excess water from the potatoes and gently transfer them to a large mixing bowl. Let them cool for a few minutes until they are just warm.
5. Step 5: Add mayonnaise, yellow mustard, and chopped eggs to the bowl, then gently fold everything together until the potatoes are coated evenly and the mixture is creamy.
6. Step 6: Finely chop the red onion and stir it into the potato salad, distributing it evenly for a slight crunch and sharp flavor.
7. Step 7: Season with salt and black pepper to taste, then give everything a final gentle fold to combine all the flavors.
8. Step 8: Cover the bowl and refrigerate the potato salad for at least 30 minutes to allow flavors to meld and chill the dish thoroughly.
9. Step 9: Serve the potato salad cold, garnished with additional herbs or seasoning if desired, and enjoy the creamy texture and balanced flavors.

Tips & Variations

• For extra flavor, add chopped fresh herbs like dill, parsley, or chives before serving.
• Use Greek yogurt instead of mayonnaise for a lighter and tangier salad.
• If you prefer a bit of crunch, consider adding celery or pickles along with the onion.
• Be sure not to overcook the potatoes in the Instant Pot; 5 minutes is usually enough to keep them tender but firm.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a gentle stir and add a little extra mayonnaise or mustard if it seems dry. This salad is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this salad?

Yes, while Yukon Gold and red potatoes hold their shape well, you can use other types like white or baby potatoes. Just be mindful of cooking times to avoid mushiness.

Do I have to cook the potatoes in the Instant Pot?

No, you can boil the potatoes on the stove if you don’t have an Instant Pot. Just cook until tender, then drain and proceed with the recipe as usual.

Instant Pot Potato Salad Recipe

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This Instant Pot Potato Salad is a creamy, tangy, and flavorful side dish perfect for picnics, barbecues, or family dinners. Made with tender Yukon Gold or red potatoes cooked quickly in an Instant Pot, combined with mayonnaise, yellow mustard, chopped hard-boiled eggs, and red onions, it offers a perfect balance of texture and taste. The recipe is easy to prepare, with a quick pressure cook and simple mixing steps, resulting in a delicious, chilled salad ready to serve in under an hour.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds Yukon Gold or red potatoes

Dressing and Mix-ins

• 1/2 cup mayonnaise
• 1 tablespoon yellow mustard
• 2 hard-boiled eggs, chopped
• 1 small red onion, finely chopped
• Salt, to taste
• Black pepper, to taste

Instructions

1. Prepare Potatoes: Peel or thoroughly scrub the potatoes to remove any dirt, then cut them into uniform chunks to ensure even cooking.
2. Cook Potatoes in Instant Pot: Place the potato chunks in the Instant Pot and add enough water to just cover them. Secure the lid and set the valve to sealing.
3. Pressure Cook: Select the Manual or Pressure Cook setting and cook on high pressure for 5 minutes. When finished, perform a quick release of the pressure and carefully open the lid.
4. Drain and Cool: Drain any excess water from the potatoes and gently transfer them to a large mixing bowl. Let them cool for a few minutes until they are just warm.
5. Add Dressing and Eggs: To the warm potatoes, add mayonnaise, yellow mustard, and the chopped hard-boiled eggs. Gently fold the mixture until the potatoes are coated evenly and the dressing is creamy.
6. Add Onions: Finely chop the red onion and stir it into the potato salad, distributing evenly for a slight crunch and sharp flavor.
7. Season: Season the salad with salt and black pepper to taste. Gently fold to combine all the flavors thoroughly.
8. Chill: Cover the bowl and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld and the dish to chill thoroughly.
9. Serve: Serve the potato salad cold, optionally garnished with additional herbs or seasoning, and enjoy its creamy texture and balanced flavors.

Notes

• Use Yukon Gold or red potatoes for a creamier texture and better flavor retention during cooking.
• Do not overcook potatoes in the Instant Pot to prevent them from becoming mushy; 5 minutes is optimal with quick release.
• For added freshness, garnish with chopped fresh herbs like parsley or chives before serving.
• You can adjust the amount of mayonnaise and mustard to suit your taste preferences.
• Ensure potatoes cool slightly before mixing with mayonnaise to avoid a watery salad.
• Hard-boiled eggs add texture and protein but can be omitted or substituted for a vegetarian version.

Keywords: Instant Pot Potato Salad, creamy potato salad, pressure cooker potato salad, picnic side dish, easy potato salad