Instant Pot Potato Salad – DadCooksDinner

Instant Pot Potato Salad. Classic potato salad is quick and easy to make if you have a pressure cooker.

It’s time for a summertime side dish. Dare I say the summertime side dish? (Yes, I dare.) Here is my Instant Pot Potato Salad recipe.

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This recipe is a straightforward potato salad, the basic version I think of when I say “potato salad.” If you’re looking for a fancier potato salad, check out my Instant Pot Mustard Potato Salad or Instant Pot Ranch Potato Salad.

Ingredients

• Baby red potatoes
• Eggs
• Mayonnaise
• Cider vinegar
• Fine sea salt
• Fresh ground black pepper
• Celery
• Red onion
• Fresh parsley
  See the recipe card for quantities.

How to make Instant Pot Potato Salad

Everything in the pot

Pour 1 cup of water into an Instant Pot or other pressure cooker. Add a vegetable steaming basket, then fill the basket with the baby red potatoes. Set the eggs on top of the potatoes.

Pressure Cook for 6 minutes with a quick pressure release

Lock the pressure cooker lid. Cook at high pressure for 6 minutes in an Instant Pot, electric pressure cooker, or stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook – Custom mode in an Instant Pot). Quick release the pressure. Once the pressure is released, unlock the pot, opening the lid away from you to avoid the hot steam.

Chop the potatoes and eggs, and mix the potato salad

Take the eggs out of the pot and cool them under cold running water. Carefully lift the vegetable basket of potatoes from the pressure cooker and set it aside to cool. Whisk the mayonnaise, cider vinegar, sea salt, and black pepper in a large bowl until smooth. Stir in the diced celery, diced red onion, and fresh parsley. Peel and dice the eggs and stir them into the bowl of dressing. Cut the baby potatoes into ¾-inch chunks, then fold them into the bowl of dressing until coated. Cover the bowl and refrigerate for at least 2 hours. Stir again to re-coat the potatoes, serve, and enjoy!

Substitutions

New Potatoes: I like to pressure cook smaller potatoes in their skins. The smaller potatoes cook quickly, and their skins help keep them from overcooking. Look for new potatoes, baby potatoes, or fingerling potatoes, all of which work well in this recipe. If you can’t find new potatoes, use a waxy potato, like red or Yukon gold potatoes, and cut them into 1½ -inch chunks.

Equipment

A 6-quart pressure cooker
Steamer basket

Scaling

This recipe doubles easily in a 6-quart pressure cooker. Cut all the ingredients in half, and this recipe will fit in a 3-quart pressure cooker. The cooking time does not change; it takes the same time to cook each potato.

Storage

Potato salad lasts a day or two in the refrigerator or two hours at room temperature. (If you leave it out on the picnic table: Let’s be careful out there. Keep it chilled until you are serving, and don’t leave it out for more than two hours.)

What to Serve with Potato Salad

Potato salad is a perfect side dish for summer barbecues. Grilled hamburgers? Rotisserie Pork Loin? Barbecued chicken? Potato salad works with anything that comes out of a grill or smoker.
It’s also great with any of my “fake barbecue” Instant Pot recipes, like Instant Pot Spareribs, Instant Pot Beef Brisket, or Instant Pot Pulled Pork.

Why Pressure Cook Potato Salad?

Why pressure cook potato salad? Because the Instant Pot makes it easy. I set the timer on the cooker and cook the potatoes and eggs together in the pot. Then, once they cool down, I toss them with celery, red onion, and a mayo-based potato salad dressing. And there you have it, a quick, easy homemade potato salad.

Tips and Tricks

• Peeled potatoes: I use baby red potatoes with their skins on them because I like the hint of color the red skins add to the salad. If you want peeled potatoes, don’t get baby potatoes; get regular-sized potatoes, peel them, and cut them into 1½ -inch chunks.
• Steamer basket: The steamer basket keeps the potatoes out of the water so they cook evenly. If you don’t have a steamer basket, you can use the rack that came with your pressure cooker or skip it and live with some of the potatoes being a little soggier than others. (They’ll break down and thicken the potato salad, which isn’t bad.)

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What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Instant Pot Loaded Smashed Red Potatoes
Pressure Cooker Corn Soup
Instant Pot Minestrone
Instant Pot Potato Soup
My other Instant Pot Pressure Cooker Recipes

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