It’s time for a summertime side dish. Dare I say the summertime side dish? (Yes, I dare)1. Here is my Instant Pot Potato Salad.
Why pressure cook potato salad? Because it’s easy. I cook the potatoes and eggs together in the pot, let them cool, and toss them with celery, red onion, and a mayo-based potato salad dressing.
This is a simple recipe, the Ur-potato-salad. I may get fancy in the future, adding pickles, mustard, and other odd-ball ingredients. For this version, I’m sticking with what my family expects when I say “potato salad”.
Recipe: Instant Pot Potato Salad
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Instant Pot Potato Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 1 quart of potato salad 1x
Description
Instant Pot Potato Salad. The classic summertime side dish, made easy with pressure cooking.
Ingredients
- 1½ pounds baby red potatoes
- 2 eggs
- ½ cup mayonnaise
- 2 tablespoons cider vinegar
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- ½ cup diced celery (about 1 celery stalk)
- ¼ cup diced red onion (about ¼ of a large red onion)
- 2 tablespoons minced fresh parsley
Instructions
- Pressure Cook for 6 minutes with a quick pressure release: Pour 1 cup of water into the pressure cooker pot. Add a vegetable steaming basket, then fill the basket with the baby red potatoes. Set the eggs on top of the potatoes. Lock the pressure cooker lid. Cook at high pressure for 6 minutes in an electric pressure cooker or stovetop PC (Use “manual” or “pressure cook” mode in an Instant Pot). Quick release the pressure. Once the pressure is released, unlock the pot, opening the lid away from you to avoid the hot steam.
- Mix the potato salad with the dressing: Take the eggs out of the pot and cool them down under cold running water. Carefully lift the vegetable basket of potatoes out of the pressure cooker and set it aside to cool. In a large bowl, whisk the mayonnaise, cider vinegar, sea salt, and black pepper until smooth. Stir in the diced celery, diced red onion, and fresh parsley. Peel and dice the eggs and stir them into the bowl of dressing. Cut the baby potatoes into ¾-inch chunks, then fold them in to the bowl of dressing until coated. Cover the bowl and refrigerate for at least 2 hours. Stir again to re-coat the potatoes, serve, and enjoy!
Notes
- Lasts for a day or two in the refrigerator, or a couple of hours at room temperature. (For those of you leaving it out on the picnic table: Let’s be careful out there.)
Tools
- 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
- Vegetable steaming basket
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Potato Salad, Pressure Cooker Potato Salad
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Instant Pot Loaded Smashed Red Potatoes
Pressure Cooker Corn Soup
Instant Pot Minestrone
My other Instant Pot Pressure Cooker Recipes
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- OK, OK, maybe one of the summertime side dishes. I include fresh boiled corn, and sliced fresh tomatoes with a light sprinkling of salt. Give me these three and I almost don’t need a main course. ↩
Made this last night and it worked perfectly! It’s my method going forward!
★★★★★
Great! Glad it worked for you.
Excellent idea Mike. I think that I will always use this recipe instead of the “boil-on-the-stove” method. The potatoes were perfect as I tend to overcook mine sometimes. I am so glad I found your site. I have found so many good tasty recipes on here. Thank you!
You’re welcome!
Ok, I will Never go back to making Potato Salad the stove top method. It was quick, and easy. Didn’t heat up the house, nor did it stunk like eggs and potatoes 😉 It was delicious to the boot, the potatoes were such a nice mouth feel to them – creamy and smooth. The ingredients and flavours just blended in perfectly. Thanks Mike, we really appreciate your recipes. Keep up the great work!
★★★★★
Thanks, Prudence!
★★★★★