Potato Salad is such a classic side dish to many foods and events like BBQ, steak, sandwiches, picnics and so much more! Now, making potato salad is even easier thanks to our favorite kitchen appliance, the Instant Pot! This Easy potato salad instant pot will be your new favorite recipe! Everything cooks up so quickly and the salad is ready to roll in under an hour! Make it with me!
Potato Salad in the Instant Pot
Yes, you read that right! You can make all the cooking elements in this potato salad in your Instant Pot! Easy cooking and easy clean-up, that’s why we love it!
For this recipe, you can make the hard-boiled eggs and the potatoes in your electric pressure cooker! So if you have two Instant Pot’s, you can cook them at the same time!
If not, it’s easy to cook up the eggs, rinse the center pot, then cook up the potatoes! Easy peasy!
Instant Pot Potatoes for Potato Salad
You can use whichever potatoes you prefer! Red, Yukon Gold, or russet potatoes will work well for this recipe!
Depending on the size of your potatoes will depend on the cooking time.
Red potatoes will need 8 minutes, Yukon golds with need 10 minutes, and russets will need 12 minutes.
Instant pot potatoes turn out perfect every time!
Instant Pot Hard Boiled Eggs
I LOVE making hard-boiled eggs in the instant pot because they turn out perfect every single time!
I use the 5 5 5 methods! 5 minutes pressurized, 5 minutes natural release, and then 5 minutes in an ice bath!
You can see my full blog post on Instant Pot hard-boiled eggs right here! https://alexdaynes.com/instant-pot-hard-boiled-eggs/
Easy Potato Salad
As you’ve seen in this blog post, this salad is super easy! I love how quickly it comes together!
I also like that with potato salad you can serve it warm or chilled! Once the potatoes and eggs are cooked, top them with the dressing ingredients and give them a stir!
Not ready to eat it right away? Store it in an airtight container in the fridge for up to one week! Note, you may need to add additional mayo if you let it refrigerate.
Like this recipe and want to save it for later? Pin it to Pinterest here!
Easy Instant Pot Potato Salad
This Easy Instant Pot Potato Salad will be your new favorite recipe! Everything cooks up so quickly and the potato salad is ready to roll in under an hour!
Ingredients
- 6 eggs
- 1/2 cup water
- 6 Yukon Gold potatoes
- 1 cup water
- 1 cup pickle juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup chopped pickles
- 1/4 white onion, diced and cooked down until soft
- 1 cup real mayo
- 1 Tablespoon yellow mustard
Instructions
For the Instant Pot Hard Boiled Eggs
- Place the eggs and 1/2 cup of water in the instant pot in a steamer basket or on the trivet.
- Lock the lid, set the valve to seal, and manually set the pressure for 5 minutes. The pot will display "ON" while it comes to pressure, then will count down from 5.
- When the timer sounds, allow the pot to naturally release but let it count up until it reaches L0:05 (or for 5 minutes).
- Remove the lid and transfer eggs into an ice water bath and let them cool for 5 minutes. Peel and chop and set aside.
For the Instant Pot Potatoes
- Wash and prep the potatoes. I leave the peels on.
- Place the potatoes and 1 cup of water in the instant pot.
- Lock the set, set the valve to seal, and manually set the pressure for 10 minutes. The pot will display "ON" while it comes to pressure, then it will count down from 10.
- When the timer sounds, quickly release the pressure and remove the lid. Drain off the excess water.
- Quarter or cube up the cooked potatoes and set them in a mixing bowl.
Preparing the Salad
- While the potatoes are still hot, pour the pickle juice over the top allowing them to really absorb the juice and the flavor.
- Salt the potatoes and give them a quick toss.
- Next, fold in the pepper, hard-boiled eggs, pickles, onion, mayo, and mustard.
- Place in the fridge until ready to serve or store in an airtight container in the fridge for up to 1 week.
Notes
If making this salad ahead of time, plan to add an additional 1/2 cup or so of mayo before serving!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 366Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 151mgSodium: 1478mgCarbohydrates: 29gFiber: 3gSugar: 7gProtein: 8g
