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Instant Pot Potato Salad

April 14, 2020 Gluten-Free/Dairy-Free, Recipes, Side Dish, Vegetarian

This post may contain affiliate links which won’t change your price but will share some commission.

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This Instant Pot Potato Salad is such a delicious side dish! This healthy recipe is so much easier to make in a pressure cooker. (gluten-free, dairy-free)

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.

This Instant Pot Potato Salad is such a delicious side dish! This healthy recipe is so much easier to make in a pressure cooker. (gluten-free, dairy-free)

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.

Instant Pot potato salad on a plate

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.

  • Red skin potatoes are steamed in the Instant Pot
  • Egg yolks are scooped out of hard boiled eggs
  • Dressing is added to the potato salad

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.

Instant Pot potato salad is so much easier to make than the stove top version!

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 is such an easy side dish recipe!

Instant Pot Potato Salad

This Instant Pot potato salad features red potatoes and a creamy dressing. (gluten-free, dairy-free)
$.24 per serving
4.95 from 19 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: potato salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 16
Calories: 81kcal
Author: Annemarie Rossi

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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Comments

  1. Emily @ Recipes to Nourish says

    September 17, 2018 at 2:30 pm

    5 stars
    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.

    Reply
  2. Tessa Simpson says

    September 17, 2018 at 12:53 pm

    5 stars
    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!

    Reply
  3. Karen @ Seasonal Cravings says

    September 17, 2018 at 11:25 am

    5 stars
    I am loving this shortcut idea for making potato salad. Anything made in the Instant Pot is easier! Looks great for fall parties!

    Reply
  4. Joni Gomes says

    September 17, 2018 at 10:43 am

    5 stars
    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 🙂

    Reply
  5. Marc S Shinderman says

    August 19, 2018 at 5:34 pm

    4 stars
    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.

    Reply
    • Annemarie says

      August 19, 2018 at 6:23 pm

      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.

      Reply
  6. Jill says

    February 27, 2018 at 10:36 am

    5 stars
    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!

    Reply
  7. Tara says

    February 27, 2018 at 10:35 am

    5 stars
    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.

    Reply
  8. Lisa L. Bynum says

    February 27, 2018 at 10:27 am

    5 stars
    I can’t wait to try this! Potato salad is a fave, but I hate the prep work. This looks like a timesaver.

    Reply
  9. Pam says

    February 27, 2018 at 10:26 am

    5 stars
    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!

    Reply
  10. Traci says

    February 27, 2018 at 10:10 am

    5 stars
    I’m loving the instant pot for potatoes…And of course I love potato salad! This recipe is a winner 🙂 Pinning now!

    Reply
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Annemarie Rossi

I’m Annemarie, a regular mom who got tired of feeding my family processed food. Read more. . .

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