Instant Pot Potato Salad Recipe

A wooden spoon scooping up a bite of potato salad.

No ratings yet

Instant Pot Potato Salad Recipe

This Instant Pot Potato Salad is the only one my husband will eat! It skips the miserable step of peeling hot potatoes, keeps that classic homemade flavor, and even cooks the eggs right alongside the potatoes for fewer dishes. Plus, we share one quick little trick after cooling that makes the flavor really pop. Absolute perfection all summer long!

Prep Time10

Cook Time20

Minimum Cooling Time4

Total Time4 30

Course: Side Dish

Cuisine: American

Servings: -8 servings

Calories: 359kcal

Author: Danielle

Equipment

Ingredients

2.5-3 lbs russet potatoes peeled and diced into bite size pieces
2.5 tablespoons apple cider vinegar
2.5 tablespoons granulated sugar
4 eggs
½ cup mayo
¼ cup mustard
¼ cup sweet relish
1 stalk celery diced
⅛ teaspoon celery seed
Paprika for the top

Instructions

Place a steamer basket in the bottom of the Instant Pot. Pour 1½ cups of water into the bottom. Add the diced potatoes in an even layer in the steamer basket. Gently place the whole eggs on top of the potatoes.
2.5-3 lbs russet potatoes , 4 eggs
Close the lid and set the valve to “Sealing”. Cook on High Pressure for 4 minutes. When the cooking time ends and the Instant Pot beeps, carefully perform a quick release by venting the pressure immediately.
Using tongs, carefully remove the eggs and transfer them to a bowl filled with ice water. Let them sit for at least 5 minutes to cool completely. Once cooled, peel the eggs and chop them into small pieces. Set aside.
Scoop the cooked potatoes into a large bowl. While they are still warm, drizzle the apple cider vinegar and sprinkle the sugar evenly over the top. Gently toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.
2.5 tablespoons apple cider vinegar, 2.5 tablespoons granulated sugar
Once the potatoes are cooled, stir together the mayonnaise, mustard, sweet relish, and celery seed until smooth in a separate bowl or glass measuring cup.
½ cup mayo, ¼ cup mustard, ¼ cup sweet relish, ⅛ teaspoon celery seed
Pour the dressing over the cooled potatoes. Add the chopped celery and chopped eggs. Gently stir everything together until evenly combined. Refrigerate until thoroughly chilled about 4 hours. Serve cold.
1 stalk celery

Notes

Tips & Tricks

The number one and most important tip is to put the vinegar and sugar on the potatoes while they are warm, then allow them to chill before adding the rest of the ingredients. I have tried it every which way over the years, and this simple step is the real secret to the best tasting potato salad.
If I care about presentation, I mix this up in a large bowl and then transfer that to a smaller serving bow, then sprinkle with paprika.
Every once in a while, the dressing is a bit scant, usually if I've used potatoes on the higher end of the range. If that is the case, just mix up 2 tablespoon mayo, 1 tablespoon mustard, and 1 tablespoon sweet relish in a small bowl and add a little at a time until everything is nice and coated. 99% of the time the original dressing amount is plenty, but this is my simple backup if needed.

Nutrition