Instant Pot Potato salad is easy, delicious and ready in less than 15 minutes. Cook Russet potatoes and eggs together and then mix with onion, fresh parsley, old-style Dijon mustard and mayonnaise. You don’t need a steamer basket to make this rich and addictive salad. It is budget-friendly that makes it perfect for potluck parties and barbecues.
Potato Salad in Instant Pot
This potato salad is super easy to make and will be perfect for those who are new to Instant Pot. You can’t go wrong with it even if you don’t have a steamer basket for your Instant Pot. Why is this Instant pot potato salad recipe the BEST?
- The potatoes are not mushy, but tender and light.
- Perfectly hard-boiled eggs.
- Salad dressing is rich, tangy and all the flavors are well balanced.
- It is a budget-friendly recipe that calls for simple ingredients you have in your kitchen.
- The salad comes together in under 15 minutes.
Best Potatoes for Instant Pot Salad
I tested Russet, Yukon and Red potatoes. I found that Russet potatoes don’t hold their shape well and can get mushy in the salad. It simply because they are low in moisture and very starchy.
Both Yukon (all-purpose potatoes) and Red potatoes showed great results in this Instant Pot Potato salad. They held their shape really well when pressure cooking with eggs for 4 minutes. I highly recommend to use either Yukon or Red potatoes.
How to Make Potato Salad Instant Pot
Method 1:
- Fill the inner pot of your Instant Pot with 1 ½ cup of water.
- Insert a steamer basket.
- Put the cubed (1 inch x 1 inch) potatoes in the basket.
- Place eggs on the potatoes.
- Close and lock the lid.
- Select “Pressure Cooker”, set time for 4 minutes.
- Once cooking is complete, do “quick air release”, transfer eggs into the bowl with cold water and allow to cool a little bit.
- Mix potatoes and eggs with the remaining ingredients.
Method 2
- Add the potatoes to the instant pot, insert the steam rack (usually Instant pot comes with a steam rack) and put eggs on it.
- Pour the water into the Instant Pot, close and lock the lid. Select “Pressure Cooker” and set the cooking time for 4 min on HIGH.
- Once cooking is complete, do “quick air release”, transfer eggs into the bowl with cold water and allow to cool a little bit.
- Mix potatoes and eggs with the remaining ingredients.
How long can I Store This Salad?
Immediately refrigerate after making as it has mayonnaise. Store for 2-3 day.
Tip. If you plan to prepare this salad ahead of time or you doubled the ingredients and won’t be able to finish it in 2-3 days, don’t add mayonnaise. You can do you before serving. In this case you can store it for 6-7 days in the fridge.
Serving Instant Pot Potato Salad
- At potluck parties, I always place it over the bowl of ice, it helps to keep this salad safe for 2-3 hours.
- If you are transporting it, do it in a cooler and without mayonnaise.
Other Potato Recipes:
- Garlic Mashed Potatoes
- Mashed potatoes
- Mashed potatoes
- Brown Butter Mashed Potatoes
- Spinach Mashed Potatoes
If you make this Instant Pot Potato Salad be sure to leave a comment ! I will be happy to hear from you!
INSTANT POT POTATO SALAD
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INSTANT POT POTATO SALAD
- Total Time: 14 minutes
- Yield: 4
Description
Instant Pot Potato salad is easy, delicious and ready in less than 15 minutes. Cook Russet potatoes and eggs together and then mix with onion, fresh parsley, old-style Dijon mustard and mayonnaise. You don’t need a steamer basket to make this rich and addictive salad. It is budget-friendly that makes it perfect for potluck parties and barbecues.
Ingredients
- Medium Yukon/red potatoes ( peeled & diced)- 6
- Water- 1 ½ cup
- Large eggs-4
- Small red onion ( finely chopped)-1
- Mayonnaise- 1 cup
- Fresh parsley ( finely chopped)- 2 tbsp.
- Old style Dijon mustard- 1 tbsp.
- Pinch of salt
- Ground black pepper- 1 tsp. or as needed
Instructions
- Without Instant Pot basket.Add the potatoes to the instant pot, place steam rack and put eggs on the steam rack.
- Pour the water into the Instant Pot, close and lock the lid. Select "Pressure Cooker" and set the cooking time for 4 min on HIGH.
- With an Instant Pot basket. Pour the water into the Instant Pot and insert the steamer basket, then add the diced potatoes and eggs in the basket. Choose "Pressure Cooker" and set the cooking time for 4 min on HIGH.
- Once the cooking is complete, use a "Quick Release" and unlock the lid.
- Transfer eggs to the bowl with cold water and allow to cook for 3-4 minutes, then peel and dice them.
- In a serving dish/ bowl combine potatoes, mayonnaise, parsley, Dijon mustard and eggs. Season with salt and pepper. Mix well.
- Prep Time: 10 min
- Cook Time: 4 min
- Category: Instant pot recipes
- Cuisine: Russian
Nutrition
- Serving Size: 100 gm
- Calories: 157 kcal
- Sugar: 4.95 g
- Sodium: 329 mg
- Fat: 9.4 g
- Carbohydrates: 16.18 g
- Fiber: 1.3 g
- Protein: 1.96 g
- Cholesterol: 17 mg
Keywords: Instant pot recipes, instant pot potato salad, potato salad
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