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Instant Pot Potato Salad Recipe

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This Instant Pot Potato Salad is a creamy, flavorful side dish made effortlessly with tender potatoes, eggs, and a tangy dressing. Perfect for BBQs, picnics, or meal prep, this quick recipe highlights the convenience of pressure cooking without sacrificing taste.

Ingredients

Scale

  • 2 pounds Yukon gold or red potatoes, peeled and diced

  • 4 large eggs

  • 1 cup mayonnaise

  • 1 tablespoon yellow mustard

  • 1 tablespoon apple cider vinegar

  • 1/2 cup diced celery

  • 1/4 cup finely chopped red onion

  • Salt and pepper to taste

  • Optional: chopped dill pickles or fresh herbs for garnish

Instructions

  • Add 1 cup of water to the Instant Pot. Place a steamer basket inside and layer in the diced potatoes and eggs.

  • Seal and cook on Manual/High Pressure for 4 minutes.

  • Quick release the pressure and remove the potatoes and eggs. Let cool.

  • Peel and chop the eggs.

  • In a large bowl, mix mayonnaise, mustard, vinegar, celery, onion, salt, and pepper.

  • Fold in the potatoes and chopped eggs until well coated.

 

  • Chill for at least 1 hour before serving.

Notes

For extra flavor, add chopped pickles, paprika, or fresh dill. This salad tastes even better the next day!

Nutrition

Find it online: https://cookingwithjessica.com/instant-pot-potato-salad-recipe/