Instant Pot Potato Salad
Instant Pot Potato Salad is the easiest way to enjoy classic potato salad! Eggs and potatoes are pressure-cooked together, for a quick and easy version of classic potato salad.
Servings: 8
Ingredients
- 4 medium russet potatoes peeled and cubed into 1-inch chunks (about 4 cups cubed)
- 2-4 large eggs
- 1 cup mayonnaise
- 1 tablespoon white distilled vinegar
- ½ cup diced celery
- ¼ cup minced yellow onion
- 1½ teaspoons kosher salt
Instructions
- Wash, peel, and cube the potatoes into even 1-inch-sized cubes.
- Pour 1½ cups of cold tap water into the inner pot of the pressure cooker.
- Add a steamer basket or trivet over the water. Place the cubed potatoes in the steamer basket. Gently nestle the eggs on top of the potatoes.
- Close the pressure cooker and check ensure the vent knob is sealed. Cook on HIGH pressure for 4 minutes. Select the Manual or Pressure Cook function, then use the plus or minus buttons to adjust the timer to 4 minutes.
- Once the cooking time has elapsed, allow the pressure to release naturally for 5 minutes. Then do a quick release of pressure.
- Remove the eggs and place them in ice water. Remove the potatoes and let them cool slightly while you prepare the potato salad dressing.
- To prepare the potato salad dressing, mix mayonnaise, vinegar, celery, onion, and salt together in a large mixing bowl.
- Peel the hard-boiled eggs, then cube them into bite-size pieces. Add the eggs to the mayonnaise mixture and mix to combine.
- Add the potatoes and gently fold together until everything is well combined.
- Refrigerate for at least 60 minutes before serving, best after 2-3 hours.
Video
Notes
Storage: Store potato salad in an airtight container for 3-4 days in the refrigerator.
Potatoes: I prefer russet potatoes for a creamy potato salad. Feel free to use waxy potatoes if you like. Peeling the potatoes is a personal preference.
Eggs: Let your eggs come to room temperature before pressure cooking to help to prevent cracks. I personally prefer potato salad made with 2 eggs, but many prefer additional hard-boiled eggs.
Mayonnaise: For the best flavor, use full-fat or reduced-fat mayo, not fat-free mayo or Miracle Whip.
Salt: You may need to add an additional ½ teaspoon of salt. Taste before chilling and adjust as desired.
See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.
Nutrition
Calories: 269kcal | Carbohydrates: 14g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 638mg | Potassium: 357mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 4.9mg | Calcium: 21mg | Iron: 0.9mg
