Instant Pot Potato Salad offers a quick and convenient solution to preparing this classic side dish. This tasty recipe blends creamy texture with the delicious taste of perfectly tender potatoes to effortlessly create this popular salad.
Ingredients:
- 10-12 white potatoes skin removed and cut into small cubes
- 1 cup water
- 3 eggs
- 1/2 cup diced onion
- 1 cup diced celery
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions:
1. Start by placing 1 cup of water, potatoes, and eggs into the bottom of the instant pot.
2. Next, close the lid and make sure the pressure release is closed.
3. Set the instant pot to manual, high pressure for 4 minutes.
4. Then quickly release the pressure and immediately drain the potatoes and eggs.
5. Rinse the potatoes and eggs under cold water until they are no longer steaming.
6. Place the eggs into an ice water bath.
7. Then crisscross slice two eggs.
8. Finally, add potatoes to a bowl and mix together with the sliced eggs, onion, celery, mayonnaise, mustard, salt and pepper.
9. Place the instant pot potato salad into a serving bowl and top with 1 egg cut in half.
10. Refrigerate until ready to serve.
Instant Pot Potato Salad
Ingredients
- 10-12 white potatoes skin removed and cut into small cubes
- 1 cup water
- 3 eggs
- 1/2 cup diced onion
- 1 cup diced celery
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Place 1 cup of water, potatoes and eggs into the bottom of the instant pot.
- Close the lid and make sure the pressure release is closed.
- Set the instant pot to manual, high pressure for 4 minutes.
- Quick release the pressure and immediately drain the potatoes and eggs.
- Rinse the potatoes and eggs under cold water until they are no longer steaming.
- Place the eggs into an ice water bath.
- Slice two eggs crisscross.
- Add potatoes to a bowl and mix together with eggs, onion, celery, mayonnaise, mustard, salt and pepper.
- Place potato salad into a serving bowl and top with 1 sliced egg.
- Refrigerate until ready to serve.
I usually make egg loaf, instead of “boiling” eggs in the shell. Here’s my question: Does everyone wash their eggshells before putting them in the Instant Pot? With all the worry about salmonella, it seems like the right thing to do. I’m trying your potato salad recipe, and I did wash the eggs. Especially with farm eggs, I would recommend washing them, although I’ve never seen that mentioned.
Hi Marjorie, thank you for stopping by and leaving your thoughts. I personally recommend washing them, but I guess it is a preference. I hope you enjoyed the Instant Pot Potato Salad recipe!
How many servings is this recipe? Thanks!
I would say around 6 servings. Hope you enjoyed!
Quick, easy and delicious!
Awesome, Marie! Thank you so much for leaving this feedback about my Instant Pot Potato Salad. I hope you enjoy this recipe through the Summer. Have a great weekend.
Fantastic recipe! Just finished making this for supper later. Very easy and so tasty. A little parsley and smoked paprika to finish it off. I might add a little extra water next time. Thank you for posting this super easy recipe! Kudos to the cook.