Instant Pot Potato Salad Recipe
When it comes to family gatherings, parties, cookouts I love bringing my potato salad because everyone loves my grandmother’s potato salad recipe. I got my pressure cooker though, so I had to give it a shot and make my version of instant pot potato salad recipe! It came out better and saved me time, so I will never go back to boiling on the stove. This is my new favorite way to make my grandmother’s best potato salad. I know she would approve too!
Instant Pot Potato Salad Recipe
This Instant Pot Potato Salad Recipe is packed with flavors and cuts your time by using your pressure cooker. I wouldn’t make it as much because it does require a lot of chopping but trust me it is worth ever minute and because this was a family recipe I never gave it out, til now! I love my readers so I had to share this recipe now that I can save even more time my using a pressure cooker.
Instant Pot Potato Salad Ingredients
3 Pounds of Idaho Potatoes
1 Tablespoon of Apple Cider Vinegar
5 Cups of cold water
3 Eggs
2 teaspoons of salt
Peel the potatoes and dice them up into about 1-inch cubes. Give them a quick rinse to make sure they are clean.
Place the diced potatoes in the pot and add the apple cider vinegar, salt, and water.
Gently place three eggs on top.
Seal the lid and pressure cook on low for 1 minute! Yes, that is it!
The potatoes and the eggs will be cooked to perfection I promise! Release the pressure immediately so you can get the eggs out and into an ice bath.
Drain out the water and put the potatoes in a bowl and put them in the fridge to cook as soon as possible. While the eggs and potatoes are cooking, you can work on the dressing for the potato salad.
Dressing Recipe for Potato salad
1 red onion – diced small
1 stalk of celery – diced small
1 large dill pickle – diced small
1/2-1 cup of mayo, I don’t prefer a lot of mayo, but you can always add more
1 tablespoon of mustard
1 tablespoon of apple cider vinegar
1/2 tablespoon of minced garlic
1 tsp of Dill
1/2 tsp salt
1/2 tsp pepper
Once the eggs are cool about 15 minutes, dice up the eggs as well. Mix well in a large bowl.
Once the potatoes are cooled about 30 minutes, fold the potatoes into the mixture and refrigerate overnight if possible! At least give it a few hours before you serve, so it is nice and cold. You can serve this with a great bratwurst or even an Instant Pot Pressure Cooker Pulled Pork Recipe!
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Must Have Instant Pot Accessories
I use these all the time
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This is the pressure cooker I have.
When I make eggs I use just my pot but people swear by this egg stand
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Non-stick Springform Bundt Pan
This is the best storage option I love my Rubbermaid containers you can microwave them and refrigerator food in them. They do not stain!
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For more instant pot recipes check out these cookbooks
The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker
Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot®
Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
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Instant Pot Baked Apples Recipe
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Did you know that you can make desserts in your instant pot? See my list of drool-worthy Best Instant Pot Pressure Cooker Desserts
Instant Pot Pressure Cooker Pot Roast Recipe
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Instant Pot Potato Salad Recipe
Ingredients
- 3 Pounds of Idaho Potatoes
- 1 Tablespoon of Apple Cider Vinegar
- 5 Cups of cold water
- 3 Eggs
- 2 teaspoons of salt
Instructions
- Peel the potatoes and dice them up into about 1-inch cubes. Give them a quick rinse to make sure they are clean.
- Place the diced potatoes in the pot and add the apple cider vinegar, salt, and water.
- Gently place three eggs on top.
- Seal the lid and pressure cook on low for 1 minute! Yes, that is it!
- The potatoes and the eggs will be cooked to perfection I promise! Release the pressure immediately so you can get the eggs out and into an ice bath.
- Drain out the water and put the potatoes in a bowl and put them in the fridge to cook as soon as possible. While the eggs and potatoes are cooking, you can work on the dressing for the potato salad.
- Dressing Recipe for Potato salad
- red onion - diced small
- stalk of celery - diced small
- large dill pickle - diced small
- /2-1 cup of mayo, I don't prefer a lot of mayo, but you can always add more
- tablespoon of mustard
- tablespoon of apple cider vinegar
- /2 tablespoon of minced garlic
- tsp of Dill
- /2 tsp salt
- /2 tsp pepper
- Once the eggs are cool about 15 minutes, dice up the eggs as well. Mix well in a large bowl.
- Once the potatoes are cooled about 30 minutes, fold the potatoes into the mixture and refrigerate overnight if possible! At least give it a few hours before you serve, so it is nice and cold. You can serve this with a great bratwurst.
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