Easy Instant Pot Potato Salad
Rediscover the timeless allure of potato salad, reimagined for the modern kitchen. This Instant Pot rendition delivers creamy, perfectly cooked potatoes and eggs in a fraction of the time, making it an effortless centerpiece for any gathering.
Nutrition
-
Carbohydrate
15 g
-
Cholesterol
40 mg
-
Fiber
2 g
-
Protein
3 g
-
Saturated Fat
1 g
-
Sodium
197 mg
-
Sugar
1 g
-
Fat
7 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
1 mins
Begin by pouring 1 cup of water into the base of your Instant Pot. (1 minute)
02 Step
Recipe View
2 mins
Insert a steamer basket or trivet into the Instant Pot. Add the diced red potatoes and the eggs on top of the potatoes. (2 minutes)
03 Step
Recipe View
1 mins
Secure the Instant Pot lid, ensuring the valve is set to sealing. Select the 'Manual' or 'Pressure Cook' setting on high pressure and set the timer for 4 minutes. (1 minute)
04 Step
Recipe View
15 mins
Allow the Instant Pot to come to pressure naturally, which will take approximately 10-15 minutes. (15 minutes)
05 Step
Recipe View
5 mins
Once the timer is up, carefully perform a quick pressure release according to the manufacturer's instructions. This should take about 5 minutes. (5 minutes)
06 Step
Recipe View
5 mins
Remove the potatoes and eggs from the Instant Pot. Place the potatoes in a large mixing bowl to cool slightly. Immediately place the eggs in an ice bath to stop the cooking process. (5 minutes)
07 Step
Recipe View
5 mins
While the potatoes are cooling, peel the cooled eggs. Separate the yolks from the whites. Finely chop the egg whites and set aside. In a separate small bowl, mash the egg yolks with a fork until smooth. (5 minutes)
08 Step
Recipe View
2 mins
To the mashed yolks, add the mayonnaise, red wine vinegar, and Dijon mustard. Whisk together until the dressing is smooth and creamy. (2 minutes)
09 Step
Recipe View
3 mins
Gently fold the chopped egg whites and diced celery into the bowl with the potatoes. Pour the dressing over the potato mixture and stir gently to coat evenly. Be careful not to overmix, as the potatoes can become mushy. (3 minutes)
10 Step
Recipe View
1 mins
Season the potato salad with salt and pepper to taste. Sprinkle the chopped fresh chives over the top for garnish. (1 minute)
11 Step
Recipe View
30 mins
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best flavor. (30 minutes)
For a tangier flavor, add a tablespoon of pickle relish to the dressing.
Feel free to adjust the amount of mayonnaise to your liking.
If you don't have red potatoes, Yukon gold potatoes work well as a substitute.
For a smoky flavor, try adding a sprinkle of smoked paprika to the finished salad.
RECIPE REVIEWS
Avarage Rating:
4.6/ 5 ( 8 Ratings)
Total Reviews: (5)
Lawson Sipes
Jun 21, 2025I loved how easy it was to cook the eggs and potatoes together. Less cleanup!
Rafaela Weimann
May 31, 2025I added a bit of pickle relish for extra tang, and it was perfect!
Ashton Jast
May 20, 2025The potato salad was a hit at our barbecue. Everyone raved about the creamy dressing.
Kadin Hessel
May 1, 2025The timing was spot-on. The potatoes were perfectly cooked, not mushy at all.
Jermain Ebert
Mar 31, 2025This recipe is a game-changer! So much faster than boiling potatoes on the stovetop.