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.
4cupsrusset potatoespeeled and cubed into 1-inch chunks
2-4largeeggs
1cupmayonnaise
1tablespoonwhite distilled vinegar
½cupceleryfinely diced
¼cuponionfinely minced
1-½teaspoonssalt
Instructions
Wash and peel potatoes. Cube the potatoes into even 1-inch-sized cubes.
Pour 1-½ 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 2 to 4 eggs on top of the potatoes.
Close the pressure cooker and be sure to check to see if the vent knob is sealed. Cook on HIGH pressure for 4 minutes. Select the manual or pressure cook and use the plus or minus buttons to adjust the timer to 4 minutes.
Once the cooking time has elapsed, allow pressure to release naturally for 5 minutes. Then do a quick release of pressure.
Remove the eggs and place them into ice water. Remove potatoes from Instant Pot and let cool slightly while you prepare the potato salad dressing.
To prepare the potato salad dressing, mix together mayonnaise, salt, vinegar, onions, and celery until well combined in a large mixing bowl.
Peel the hard-boiled eggs, and cube them into bite-size pieces. Add the eggs to the mayonnaise mixture and gently combine.
Add the potatoes and gently fold the potatoes into the mayonnaise mixture, until the dressing is evenly distributed through the potatoes.
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, this helps 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, and season as desired.See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.