I LOVE a cool, creamy delicious potato salad, but boy it can be a labor of love UNTIL I discovered making it in the instant pot goes so much faster and easier. Once you start making instant pot potato salad you will never go back to the old ways.

WHAT INGREDIENTS DO I NEED FOR INSTANT POTATO SALAD

• POTATOES
• CELERY
• PICKLES
• CRUMBLED BACON
• BOILED EGGS
• MAYO
• MUSTARD
• PICKLE JUICE OR MILK
• DILL and CHIVES
• SALT/PEPPER/GARLIC SALT

WHAT EQUIPMENT DO I NEED TO MAKE INSTANT POT POTATO SALAD?

You can use any pressure cookers not just an instant pot brand. Depending on how many potatoes you will be cooking will depend on the size, but a standard 6qt instant pot will be plenty big. Just make sure you an adjust the pressure cooker time and you are able to quick release.

HOW TO PREPARE THE POTATOES FOR THE PRESSURE COOKER

Peel your potatoes and rinse. Then cut your potatoes into bite size pieces, about 1-1.5 inch cubes.

HOW TO COOK YOUR POTATOES  IN THE PRESSURE COOKER

Place 1 cup water in your pot, then add your potatoes. Cook for 3 minutes and immediately quick release. If you let your potatoes sit in the pressure cooker they will over cook.

IF I AM DOING MORE POTATOES DO I NEED TO COOK THE POTATOES LONGER?

NO, the beauty of the pressure cooker is that you cook the same number minutes no matter how big or small your batch is. Thepressure cooker will adjust the cooking time. It will take longer the more potatoes you are cooking. If you are nervous you can go up to 4 minutes, just remember to quick release. It goes fast!

COOL YOUR POTATOES

I have found this next step VERY IMPORTANT! If you immediately stir in your hot potatoes they will be a mushy. HOWEVER if you strain them in a colander and let them sit for 15-30 minutes while you make you sauce then they will be perfect texture.

HOW TO MAKE THE ULTIMATE POTATO SALAD DRESSING

Do you want to know the ultimate secret to THE  BEST POTATO SALAD IN THE WORLD. It’s mom’s secret, and she’s literally won awards for her potato salad. ready? here is is…

less is more!!

honestly, don’t fill your salad with tons peppers, onions, spices. They just counter act the delicate balance of the creamy mayo, tart mustard and smooth potatoes. This will be a potato salad EVERYONE-  kids to picky adults- will swoon over.

CHOP YOUR VEGGIES AND EGGS

Start by dicing your celery and pickles. If you want the ultimate life  hack then pick up one of these onion choppers.

HOW TO COOK THE BEST HARD BOILED EGGS

Have you tried cooking your eggs in the instant pot? ALSO so amazing. We have a detailed post right here PERFECT PEEL HARD BOILED EGGS.

MAKE YOUR DRESSING

• Combine your mayo, mustard and pickle juice (or milk).
• Whisktogether and add crumbled bacon and herbs if desired.
• Stir in your salts.

PRO TIP: You want the consistency to be slightly thinner than mayo. You dont want it to be too heavy and to easily coat the potatoes.

NOW ADD IN YOUR CHOPPED VEGGIES

GENTLY STIR IN POTATOES

If your potatoes have started cool they should be the perfect texture and not in danger of turning into mashed potatoes.

GARNISHES FOR POTATO SALAD

There are few things you can do to beautify your potato salad

1. add sliced eggs on top
2. sprinkle some paprika
3. add chopped dill or chives
4. top with more crumbled bacon

FAQ’s ABOUT POTATO SALAD

I OVER COOKED MY POTATOES SLIGHTLY, ARE THEY GARBAGE?

NO! This happens to the best of us, trust me! If your potatoes are still holding their shape- even barely, the best thing to do is to let them cool completely before add them to the sauce and trying to stir them.

DO NOT rinse with cold water to speed it up. You want the potato starches to keep holding those potatoes together and not rinse off.

IS POTATO SALAD GLUTEN FREE?

YES! ALL ingredients are gluten free in this dish and dairy free!!

TIPS TO MAKING IT LOW FAT POTATO SALAD?

Use a low-fat Mayo or an avocado mayo or even olive oil mayo is healthier than regular mayo.

CAN I MAKE THIS RECIPE WITHOUT AN INSTANT POT?

of course!! Just boil your potatoes over the stove top. Peel and dice then set aside. Make the sauce and follow the rest of the directions as instructed.

OTHER POTLUCK DISHES TO TRY!

During the holidays, especially summer holidays, where you gather in groups with lots of family and friends parties are typical held “potluck” style. This means you bring a dish large enough to serve many people! These recipes also have to transport well. So picking something that only taste good when its very hot or cold doesn’t serve well. Potato salad is PERFECT. Keep it in a cooler, and serve it up with any other recipes your fiends choose to bring. We have SO many other recipes that are amazing for potlucks.

I’ll list a few, but you can also click on this link to find some more!

1. Creamy Grape Salad
2. Marinated Cucumber Salad 
3. Oriental Cabbage Salad
4. Cucumber Melon Salad
5. Asparagas Summer Salad 
6. Sweet Potato and Arugula Quinoa
7. Sweet Corn Salad with Cilantro 
8. Caprese Salad with Fresh Mozzarella
9. Peanut Slaw
10. Rainbow Quinoa Salad

and for DESSERTS!

1. Texas Sheet Cake
2. Raspberry Sour Cream Cake
3. Scotch Chocolate Cake 

Don’t Be Shy!

If you tried this instant pot potato salad  recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to

5 from 1 vote

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Instant Pot Potato Salad

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

The PERFECT potluck dish. 

Course: dinner, lunch

Cuisine: American

Keyword: potato salad

Servings: 8

Calories: 209 kcal

Author: Desarae

Ingredients

• 6 reg russet potatoes
  
• 4 celery stalks thinly sliced
  
• 2 green onions sliced
  
• 1 TBS fresh dill chopped
• about 1 cup mayo
  
• 1/4 cup yellow mustard
  
• 5-6 hard boiled eggs- cut up {you may want to save one sliced up nice for the top}
  
• 1/2 cup crumbled bacon
• 1 tsp garlic salt
• salt and pepper to taste
• 2-4 tbsp milk or pickle juice
• 1 cup water
• 2-3 small dill pickles

Instructions

HOW TO COOK POTATOES IN INSTANT POT

1. Peel and rinse your potatoes. Cut into 1 inch cubes.

2. In your instant pot add 1 cup water and potatoes. Cook on high pressure for 3 minutes. Quick release when done.

3. immediatly remove and drain in colander. Let potatoes rest for 15-30 minutes.

Potato salad dressing

1. Chop your celery, eggs and pickles.

2. In a seperate bowl whisk together your mayo, mustard and milk. You can sub milk with pickle juice for a lower calories option. It also gives it a little more tangy flavor (which I like!) You want the sauce to be slightly thinner than mayo.

3. Add in your spices and herbs and stiir. Then add in your chopped veggies and eggs. Gently fold in your potatoes.

4. garnish with paprika, more fresh herbs, bacon or sliced eggs.

Recipe Notes

I OVER COOKED MY POTATOES SLIGHTLY, ARE THEY GARBAGE?

NO! This happens to the best of us, trust me! If your potatoes are still holding their shape- even barely, the best thing to do is to let them cool completely before add them to the sauce and trying to stir them.

DO NOT rinse with cold water to speed it up. You want the potato starches to keep holding those potatoes together and not rinse off.

IS POTATO SALAD GLUTEN FREE?

YES! ALL ingredients are gluten free in this dish and dairy free!!

 

Nutrition Facts

Instant Pot Potato Salad

Amount Per Serving (1 cup)

Calories 209 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 1g

Cholesterol 127mg42%

Sodium 656mg29%

Potassium 777mg22%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 2g2%

Protein 11g22%

Vitamin A 293IU6%

Vitamin C 10mg12%

Calcium 52mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.