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.
Easy Instant Pot Potato Salad
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING10 People
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VIEWS24
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.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol40 mg
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Fiber2 g
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Protein3 g
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Saturated Fat1 g
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Sodium197 mg
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Sugar1 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
Begin by pouring 1 cup of water into the base of your Instant Pot. (1 minute)
02
Step
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
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
15 mins
Allow the Instant Pot to come to pressure naturally, which will take approximately 10-15 minutes. (15 minutes)
05
Step
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
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
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
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
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
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
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)
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RECIPE REVIEWS
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Please Rate
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.