Instant Pot Potato Salad Recipe: A Modern Twist on a Classic Favorite
Looking for a quick and delicious side dish? Discover how to whip up the perfect Instant Pot Potato Salad Recipe that combines convenience with the traditional flavors we all love. This easy recipe will have you enjoying creamy, flavorful potato salad in no time. Whether you’re hosting a BBQ or meal prepping for the week, this potato salad is guaranteed to be a hit.
Why You’ll Love This Instant Pot Potato Salad Recipe
Gone are the days of boiling potatoes on the stove and waiting forever for them to cook. With the Instant Pot, you can create perfectly cooked potatoes in minutes. Plus, this recipe includes eggs, which cook alongside the potatoes, making your meal prep even simpler. The creamy dressing, made with a secret ingredient (pickle juice!), adds a tangy twist that will have everyone coming back for seconds.
“I’ve always struggled with overcooked or undercooked potatoes until I found this recipe. The Instant Pot has revolutionized how I make potato salad!” – Sarah, a home cook and Mommy’s Memorandum Reader
Prep Time, Cook Time, and Servings
- Prep Time: 5 minutes
- Cook Time: 4 minutes (plus pressure release)
- Total Time: 19 minutes
- Servings: 6-8 (as a side dish)
Ingredients
- 3 pounds red potatoes, washed and quartered
- 2 large eggs, uncracked
- 1/3 cup mayonnaise
- 3 tablespoons dill pickle juice
- 1 tablespoon mustard (classic yellow or Dijon)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 celery stalk, diced
- 4 scallions, chopped
- Paprika or parsley for garnish (optional)
Equipment
- Instant Pot
- Steamer basket
- Measuring cups and spoons
- Chef’s knife
- Medium bowl
- Tongs
Step-by-Step Instructions
1. Prepare the Instant Pot
- Pour 1 cup of water into the Instant Pot. Place the steamer basket inside.
- Add the quartered potatoes to the basket, then place the eggs on top.
2. Cook the Potatoes and Eggs
- Secure the Instant Pot lid and set it to Pressure Cook on high for 4 minutes.
- After cooking, carefully release the pressure by turning the valve to “venting.”
3. Prepare the Eggs
- Transfer the eggs to an ice bath to cool. Once cooled, peel the eggs. Separate the yolks from the whites and chop the whites.
4. Make the Dressing
- In a small bowl, mash the egg yolks. Stir in mayonnaise, pickle juice, mustard, salt, and pepper until smooth.
5. Assemble the Potato Salad
- In a medium bowl, combine the potatoes, chopped egg whites, celery, and scallions.
- Pour the dressing over the potatoes and toss gently until everything is coated.
6. Chill and Serve
- Refrigerate the potato salad for at least an hour to let the flavors meld together.
- Before serving, garnish with paprika or parsley for a touch of color.
Expert Tips for the Perfect Potato Salad
- For a tangier flavor, increase the pickle juice.
- Want a creamy texture? Add extra mayonnaise or a bit of sour cream.
- Customize your salad by adding extras like bacon bits, pickles, or bell peppers.
FAQs About Instant Pot Potato Salad
1. Can I use a different type of potato?
Yes! Yukon Gold or Russet potatoes work well, though cook times may vary slightly.
2. How long will it stay fresh?
It will keep in the refrigerator for up to 3 days in an airtight container.
3. Can I make it vegan?
Swap out the eggs and use dairy-free mayonnaise for a vegan-friendly version.
4. Can I serve it warm?
Absolutely! Serve immediately for a warm salad, or chill for a traditional cold version.
Garnishing Ideas
- Paprika or parsley: Adds a pop of color.
- Bacon bits: For extra crunch and flavor.
- Chopped chives: A mild onion flavor to complement the creamy dressing.
Want More Delicious Recipes?
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Instant Pot Potato Salad Recipe
Whip up a tangy twist with our Instant Pot Potato Salad recipe! Creamy mayo, zesty pickle juice, and tender spuds create a side dish sensation.
Ingredients
- 1 cup water, for steaming
- 3 pounds red potatoes, washed and quartered
- 2 large eggs, uncracked
- 1/3 cup mayonnaise
- 3 tablespoons dill pickle juice
- 1 tablespoon prepared mustard
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 celery stalk, diced
- 4 scallions (white and light green parts only), chopped
- Paprika or parsley for garnish (optional)
Instructions
- Prepare an ice bath for the eggs: Fill a small bowl with ice and cold water.
- Pressure cook the potatoes and eggs: Pour the water into the inner cooking pot of the Instant Pot and place the steamer basket inside. Add the quartered red potatoes to the steamer basket. Place the uncracked whole eggs on top of the potatoes. Lock the Instant Pot lid into place and turn the valve to "sealing". Select Pressure Cook or Manual mode and adjust the pressure to high. Set the time to 4 minutes. When the cooking ends, carefully turn the valve to "venting" for quick release of the pressure.
- Chill and prepare the eggs: Unlock and remove the Instant Pot lid, and immediately transfer the eggs to the ice bath using tongs or a spoon (they'll be very hot). Make sure the eggs are covered by the cold water. Once the eggs are cool enough to handle, peel them and transfer the yolks to another small bowl. Chop the egg whites and put them in a medium mixing bowl.
- Make the dressing: Mash the egg yolks with a fork until smooth. Add the mayonnaise, dill pickle juice, prepared mustard, salt, and pepper to the bowl with the egg yolks. Mix well to create a creamy dressing.
- Make the potato salad: Add the steamed red potatoes to the bowl with the chopped egg whites. Toss in the diced celery and chopped scallions. Pour the egg yolk dressing over the potato mixture. Stir gently until the potatoes are evenly coated with the dressing.
- Refrigerate until ready to serve: Cover the potato salad and place it in the refrigerator to chill. The flavors will meld together as it cools, enhancing the taste.
- Garnish and serve: When ready to serve, you can garnish the Instant Pot Potato Salad with a sprinkle of paprika or some fresh parsley for an extra touch of color and flavor.
Notes
- For a tangier potato salad, increase the amount of dill pickle juice to suit your taste.
- To save time, you can use the Instant Pot 5-5-5 method to cook hard-boiled eggs separately ahead of time and then incorporate them into the salad.
- For a creamier texture, add a little extra mayonnaise to the dressing.
- Customize your potato salad by adding other ingredients such as diced pickles, bacon bits, or chopped bell peppers for added crunch and flavor.
- Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 241Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 553mgCarbohydrates: 36gFiber: 4gSugar: 4gProtein: 6g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.