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Instant Pot Potato Salad Recipe

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This Instant Pot Potato Salad recipe is a quick and easy way to make a classic creamy potato salad using your pressure cooker. With tender potatoes, crunchy celery, and a flavorful dressing, it’s the perfect side for barbecues, picnics, or any meal.

Ingredients

Scale

  • 2 pounds Yukon Gold or red potatoes, peeled and chopped

  • 4 large eggs

  • 1 cup mayonnaise

  • 2 tablespoons yellow mustard

  • 2 teaspoons apple cider vinegar

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 cup chopped celery

  • 1/4 cup chopped red onion

  • 1/4 cup chopped dill pickles (optional)

  • Paprika for garnish (optional)

Instructions

  • Place chopped potatoes and eggs on a trivet or in a steamer basket in the Instant Pot. Add 1 cup of water.

  • Close lid, seal valve, and cook on high pressure for 4 minutes. Quick release pressure.

  • Remove eggs and place in ice water. Let potatoes cool slightly.

  • Peel and chop eggs.

  • In a large bowl, mix mayonnaise, mustard, vinegar, salt, and pepper.

  • Add potatoes, chopped eggs, celery, red onion, and pickles. Stir to combine.

 

  • Chill before serving. Sprinkle with paprika if desired.

Notes

  • Adjust seasoning to taste.

  • Use sour cream or Greek yogurt for a lighter dressing option.

 

  • Keeps well in the fridge for 3–4 days.

Nutrition

Find it online: https://elianarecipes.com/instant-pot-potato-salad-recipe/