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Easy Instant Pot Potato Salad Recipe

Instant Pot Potato Salad

This Instant Pot Potato Salad is not just a nod to nostalgia; it’s also incredibly easy and quick to make, perfect for any gathering or just a cozy night in.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 30 minutes
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Instant Pot Potato Salad
  • 2 lb baby potatoes halved
  • 1 cup water
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup celery diced
  • 1/2 cup red onion diced
  • 4 hard-boiled eggs eggs chopped
  • 1/4 cup fresh parsley chopped (optional)

Equipment

  • Instant Pot
  • Mixing Bowl

Method
 

  1. Step 1: Start by placing the halved baby potatoes in your Instant Pot and adding 1 cup of water.
  2. Step 2: Close the lid and set the valve to sealing. Select the manual setting and cook on high pressure for 8 minutes.
  3. Step 3: Once the cooking time is up, perform a quick release of the pressure. Be careful of the steam!
  4. Step 4: Carefully remove the potatoes and transfer them to a large mixing bowl. Let them cool slightly before mixing.
  5. Step 5: In a separate bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until smooth.
  6. Step 6: Add the diced celery, red onion, and chopped hard-boiled eggs to the bowl with the potatoes.
  7. Step 7: Pour the dressing over the potato mixture and gently stir until everything is well coated.
  8. Step 8: If desired, garnish with fresh parsley before serving. Enjoy!

Notes

This potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving again, as the dressing may thicken a little.