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Instant Pot Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 56 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (pressure cooking) plus 5 minutes pressure release
  • Total Time: 25 minutes (including prep, cook, and chilling setup)
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American

Description

A quick and easy Instant Pot Potato Salad featuring tender Yukon gold potatoes and hard-boiled eggs tossed in a creamy mayonnaise and mustard dressing with dill pickle relish and green onions. This comforting side dish is perfect for picnics, barbecues, or a simple family meal and is ready in just 25 minutes.

Ingredients

Potatoes and Eggs

  • 1 1/2 pounds Yukon gold potatoes
  • 2 large eggs

Dressing

  • 3/4 cup mayonnaise
  • 1 tablespoon yellow mustard (or more, to taste)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup dill pickle relish (with juices)
  • 2 green onions, sliced

Instructions

  1. Prepare Potatoes and Eggs. Wash the potatoes and eggs thoroughly. Peel the potatoes if desired, and chop into bite-sized pieces about the size of a grape for even cooking and good texture.
  2. Set Instant Pot. Place the chopped potatoes in the Instant Pot and nestle the eggs on top. Add 1 cup of cold water to the pot to provide steam for pressure cooking.
  3. Pressure Cook. Secure the lid on the Instant Pot and turn the valve to SEAL. Select the PRESSURE COOK setting on HIGH and set the timer for 5 minutes. The pot will take time to come to pressure before cooking starts.
  4. Make Dressing. While waiting, whisk together the mayonnaise, yellow mustard, salt, black pepper, and dill pickle relish in a bowl to create a creamy and tangy dressing.
  5. Release Pressure. When cooking time completes, carefully perform a forced pressure release by opening the steam valve with a wooden spoon to avoid steam burns. Stand back to protect your hands.
  6. Cool and Dice Eggs. Once pressure is fully released, open the lid. Remove the eggs and cool them under cold running water. Peel the eggs and dice them into small pieces for mixing into the salad.
  7. Combine Ingredients. Drain the potatoes well and transfer them to a serving bowl. Pour the prepared mayonnaise dressing over the potatoes and stir gently to coat. Add the diced eggs and sliced green onions, then mix everything evenly. Adjust seasoning with more mustard, salt, or pickle relish if desired.
  8. Chill Before Serving. Refrigerate the potato salad for 2 to 3 hours to allow flavors to meld. Store leftovers in the fridge tightly covered for up to 3 days.

Notes

  • Use Yukon gold potatoes for their creamy texture and buttery flavor, but red or white potatoes can be substituted.
  • Peeling potatoes is optional; leaving skins on adds extra texture and nutrients.
  • Adjust mustard and pickle relish quantities based on personal taste for tanginess and flavor.
  • To save time, hard boil eggs separately and add to the salad if preferred.
  • Use a wooden spoon or heat-resistant utensil when performing forced pressure release to avoid steam burns.
  • This salad tastes best after chilling, so plan ahead to refrigerate before serving.
  • Keep potato salad refrigerated and consume within 3 days for food safety.

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