Instant Pot Potato Salad
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3.75 from 4 votes

Instant Pot Potato Salad

A delicious and simple classic potato salad recipe, made in the instant pot.
Prep Time1 hr 15 mins
Cook Time4 mins
Total Time1 hr 19 mins
Course: Picnic Salad
Cuisine: American
Keyword: instant pot potato salad, instant pot potato salad recipe
Servings: 8
Calories: 381kcal
Author: Rachael

Ingredients

  • 8 cups yukon gold potatoes peeled and chopped into cubes
  • 6-8 eggs
  • 1 1/2 cups water
  • 1 1/2 cup celery chopped
  • 1/2 cup yellow onion chopped fine

Sauce

  • 1/4 cup fresh dill weed
  • 1 Tbs spicy brown mustard
  • 1 Tbs yellow mustard
  • 1 cup mayo
  • 1/3 cup white sugar
  • 1/3 cup apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Additional salt and pepper to taste

Instructions

  • Put 1 1/2 cups water in the bottom of your instant pot
  • Add 8 cups diced potatoes
  • Place 6-8 eggs on top of the potatoes
  • Put the lid on, lock into place, and set valve to sealing
  • Set MANUAL pressure for 4 minutes
  • Let pot come to pressure, and cook until 4 minutes is up.
  • Quick release pressure
  • Remove eggs and put in a bowl of water and ice for 5 minutes, this will make peeling them easy and stop the cooking time.
  • Pour any remaining water out of the instant pot and put potatoes in a large bowl and let cool. If you use a steamer basket you can just lift it out.
  • While potatoes and eggs are cooling, mix all sauce ingredients together in a separate bowl.
  • Chop celery and onion into small pieces, and peel and chop eggs, add to the bowl with the cooled potatoes.
  • Pour sauce into the bowl with the potatoes, eggs, onions and celery, and mix it all together.
  • Refrigerate at least 1 hour before serving.
  • Taste just before serving, and season with salt and pepper to taste.

Stove Top Directions

  • Add diced potatoes to a large pot
  • Cover potatoes with water
  • Bring to a boil on medium-high heat
  • Boil for 12-15 minutes until tender
  • Strain off water
  • Cook eggs by placing them in a saucepan in a single layer.
  • Cover with cold water. Put on heat and bring to a boil
  • Once it starts to boil, remove from heat, cover, and let stand in hot water for 9-12 minutes depending on the size of the eggs.
  • Put in ice bath, then peel and chop.
  • While potatoes and eggs are cooling, mix all sauce ingredients together in a separate bowl.
  • Chop celery and onion into small pieces, and add peeled and chopped eggs, onions, and celery to the bowl with the potatoes.
  • Pour sauce into the bowl with the potatoes, eggs, and celery, and mix it all together.
  • Refrigerate at least 1 hour before serving.
  • Taste just before serving, and season with salt and pepper to taste.

Notes

This makes a lot of potato salad, it is meant as a party side, or BBQ side for a crowd. Cut recipe in half for a family dinner.

Nutrition

Calories: 381kcal | Carbohydrates: 31g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 134mg | Sodium: 448mg | Potassium: 835mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7.9% | Vitamin C: 26.6% | Calcium: 8.6% | Iron: 35.2%