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3.63
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27
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Instant Pot Potato Salad
A delicious and simple classic potato salad recipe, made in the instant pot.
Prep Time
1
hour
hr
15
minutes
mins
Cook Time
4
minutes
mins
Total Time
1
hour
hr
19
minutes
mins
Course:
Picnic Salad
Cuisine:
American
Keyword:
instant pot potato salad, instant pot potato salad recipe
Servings:
8
Calories:
381
kcal
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:
381
kcal
|
Carbohydrates:
31
g
|
Protein:
9
g
|
Fat:
24
g
|
Saturated Fat:
4
g
|
Cholesterol:
134
mg
|
Sodium:
448
mg
|
Potassium:
835
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
395
IU
|
Vitamin C:
21.9
mg
|
Calcium:
86
mg
|
Iron:
6.3
mg