Instant Pot Potato Salad
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This Instant Pot potato salad is such a delicious side dish! This dairy-free, gluten-free potato salad features soft red potatoes in a light, creamy dressing.
I’m never making potato salad on the stovetop again.
My family loves potato salad, but it’s a bit of a pain to make. Boiling the potatoes to get just the right texture is frustrating. Some potatoes are done cooking before others, and inevitably they turn out a little too mushy or a little too crunchy.
So I was so excited to discover that the Instant Pot yields the perfect texture every single time. With just a four minute cook time, chopped red potatoes come out soft enough to absorb the dressing but solid enough to distinguish themselves from mashed potatoes.
It does take between 10 and 15 minutes for the pot to come to pressure, but there’s no babysitting involved like there is with stove top potato salad.
Instant Pot Potato Salad Tips
I leave the skin on my red potatoes for a boost in nutrients, but you can peel them if you’d prefer.
Cut the potatoes into evenly sized pieces of about 3/4 inches. At this size, they should be perfectly cooked after a 4 minute cook time in the Instant Pot. If you’re using a different type of potato or you cut the pieces bigger, it may take a bit longer to cook them. If they’re still hard after the 4 minute cook time, you can simply set the Instant Pot to Saute and continue cooking them, uncovered, for a few more minutes.
If you like eggs in your potato salad, you can cook the eggs right along with the potatoes in the Instant Pot’s steamer basket. This recipe yields 8 cups of potato salad, or 16 half cup servings.
Can You Freeze Potato Salad?
Potato salad can be frozen, but the quality isn’t as good after defrosting. Rather than freeze the finished potato salad, it’s a better idea to freeze the plain cooked potato chunks. Once they’re defrosted, steam them briefly to heat them up, then add the remaining ingredients.
This Instant Pot potato salad really couldn’t be easier to make. My family enjoys it all year long.
Try my Instant Pot German potato salad for another variation of this delicious side dish. And this Instant Pot cauliflower is simple to make in your pressure cooker. It takes a cook time of zero minutes!
Instant Pot Potato Salad
This Instant Pot potato salad features red potatoes and a creamy dressing. (gluten-free, dairy-free)
$.24 per serving Print Pin RateServings: 16
Calories: 81kcal
Ingredients
- 2 pounds red skin potatoes chopped into 3/4 inch pieces
- 2 eggs
- 1 celery stalk diced
- 4 scallions diced (white and light green parts only)
- 1/3 cup organic mayonnaise
- 2 tsp red wine vinegar
- 1 tsp stone ground mustard or your favorite kind
- salt and pepper to taste
- fresh chives for garnish
Instructions
- Pour a cup of water into the Instant Pot, then add a steamer basket to the pot. Place the chopped potatoes and eggs in the steamer basket. Set the Instant Pot to 4 minutes on manual high pressure. Once it’s done cooking, do a quick release and remove the steamer basket from the pot using a pot holder.
- Place the potatoes in a large bowl, and put the eggs in a bowl of cold water to cool a bit. Then peel each egg, cut in half, and remove the yolks to a small bowl. Mash the egg yolks with a fork. Add the mayonnaise, red wine vinegar, and mustard. Stir to combine evenly.
- Chop the egg whites and place them in the large bowl with the potatoes, along with the chopped celery and scallions.
- Pour the dressing onto the potato mixture. Stir gently to coat evenly. Sprinkle with salt and pepper to taste. Serve warm or refrigerate until ready to serve.
Nutrition Estimate
Calories: 81kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 52mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!
Price Breakdown
This recipe costs a total of $3.90 to make, or $.24 per half cup serving. Try this easy red potato salad in the Instant Pot the next time you’re feeding a crowd. Everyone will love it!
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Taylor says
Can I make this without a steamer basket? Do you have recommendations for said basket for 3 qt mini?
Annemarie says
Taylor, you could use the steam rack that comes with the 3 quart Instant Pot. Just make sure you cut the pieces of potato big enough so they don’t slip through into the water.
Carol Little R.H. @studiobotanica says
New to my iPot. Excited to learn about how to make everyone’s favourite: potato salad!
Thanks so much! Yes, will leave those skins on!
Kari - Get Inspired Everyday! says
Instant Pot is a total game changer for potato salad, so much easier and I agree that the texture comes out perfect every single time!
ChihYu Smith says
I love all the flavors in this recipe and it’s so fall perfect. yum !
Katherine G Beck says
Four minutes to cook potatoes!?? Ok I need an instant pot! I love a good potato salad recipe and this one sounds great – a little vinegar is always super important.
Renee Kohley says
So easy! We started making our potatoes in the IP this summer too and it is definitely a game changer!
Jean Choi says
I love a good potato salad, andI especially love this one because you can make it in the instant pot! Those tangy flavors are my favorite.
Megan Stevens says
I can’t imagine a more perfect potato salad. I’m happy to have an IP recipe for this!
jennifer says
I just LOVE the Instant Pot, it makes life soooooo easy. And this recipe would be a great pair up with so many proteins! Definitely going to try it soon.
linda spiker says
I LOVE leaving that rose colored skin on for potato salad! So pretty!
Emily @ Recipes to Nourish says
The IP cooks potatoes so perfectly! Makes for the best potato salad! Your version is great, so yummy with the bites of celery in it too.
Tessa Simpson says
Awesome short cut!! I like ANY reason to use my Instant Pot…I think I might burn it out! And homemade potato salad is infinitely tastier than store bought varieties!
Karen @ Seasonal Cravings says
I am loving this shortcut idea for making potato salad. Anything made in the Instant Pot is easier! Looks great for fall parties!
Joni Gomes says
I love potato salad! Very nostalgic for me as my mom would make it for special occasions like Easter and Christmas! Love the chives in this, game changer 🙂
Marc S Shinderman says
Using the 6 qt Instant pot, and approximating the size of the potatoes, shown, as being about 3/4 in. widie, “4 minutes” was inadequate. You can do it with potatoes chopped to small pieces, like 1/4 in wide, but it takes at least 8 min manual pressure cook to get red potatoes of 3/4 in average width to an al dente texture. I made a dijon vinagrette (oil, red wine vinegar, garlic, mustard and lemon juice) and added 3 TSP vegan mayo. The recipe, as presented, is terrific. The Instant pot works well, for this.
Annemarie says
So interesting! I’ve made this recipe many times in my 6 quart Instant Pot at 4 minutes, and the potatoes come out soft every time. What altitude are you at? I know that high altitudes require slightly higher cooking times. My potatoes would definitely turn to mush if I cooked them for 8 minutes here in Massachusetts.
Jill says
I am excited to learn that my Instant Pot can cook potatoes for potato salad! I didn’t know that yet. Because you are right the traditional way of boiling is a total pain. Thanks for the recipe!
Tara says
Yum! Such a great use of the instant pot! I love how it is a sure-fire way to get the potatoes the perfect texture.
Lisa L. Bynum says
I can’t wait to try this! Potato salad is a fave, but I hate the prep work. This looks like a timesaver.
Pam says
I have not jumped on the instant pot bandwagon yet, but you are convincing me that I should. I always have trouble with my potatoes getting overdone for potato salad, and this would be the perfect solution!
Traci says
I’m loving the instant pot for potatoes…And of course I love potato salad! This recipe is a winner 🙂 Pinning now!