Description
Make the best creamy Instant Pot Potato Salad with tender potatoes, crunchy veggies, and a zesty dressing. Quick, easy, and packed with flavor, this Instant Pot classic is perfect for summer cookouts, family gatherings, or weekday meals. Discover how simple and delicious homemade potato salad can be!
Ingredients
2 pounds Yukon Gold potatoes, peeled and diced
4 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup diced celery
1/2 cup diced red onion
1/4 cup sweet pickle relish
Fresh parsley for garnish (optional)
Instructions
Place the diced potatoes and eggs on a trivet inside the Instant Pot with 1 cup of water.
Lock the lid and cook on High Pressure for 4 minutes. Quick release the pressure.
Remove the eggs and place them in an ice bath. Drain the potatoes and let cool.
Peel and chop the eggs.
In a large bowl, combine mayonnaise, mustard, vinegar, salt, and pepper.
Add the potatoes, eggs, celery, red onion, and pickle relish to the bowl.
Gently fold everything together until well combined.
Chill in the refrigerator for at least 1 hour before serving. Garnish with parsley if desired.
Notes
Use Yukon Gold or red potatoes for the best texture.
For extra flavor, add a dash of smoked paprika or dill.
Potato salad can be made up to 2 days in advance.
Adjust the creaminess by adding more or less mayo as needed.
- Prep Time: 10 minutes
- Cook Time: 4 minutes (plus time to pressurize)
- Category: Side Dish
- Method: Instant Pot (Pressure Cooker)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg