Instant Pot Potato Salad
This Instant Pot potato salad recipe is truly life-changing! It makes the best ever potato salad in less than 30 minutes from start to finish! Once you try making potato salad in your Instant Pot, you'll never make it any other way!
Servings: 8
Calories: 405kcal
Ingredients
- 8 potatoes
- 2 tbsp white vinegar
- 4 cups cold water for pressure cooking
- 1 tbsp salt
- 4 eggs
- 1 onion
- 2 celery stalks
- 1 1/4 cup mayo
- 1 tbsp mustard
- 2 tbsp sweet pickle relish
- 1/2 tsp pepper
- 1 tsp sweet paprika optional
Instructions
- Peel the potatoes and cut into 1-inch cubes.
- Put cubed potatoes, water, salt and vinegar in the Instant Pot. Put eggs on top of the potatoes.
- Close the Instant Pot lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to zero (0) minutes on High pressure (the potatoes and egg will cook through while the Instant Pot is coming to pressure).
- While the Instant Pot is coming to pressure, peel and chop the onion and chop the celery.
- In a small bowl, mix mayo, mustard and sweet pickle relish to make a dressing.
- When the Instant Pot beeps that it's done cooking, quick release (QR) the steam. Remove the eggs to a bowl of ice water. Drain the potatoes and return to the Instant Pot.
- Chop the eggs and add to the potatoes. Add chopped onion, celery, the mayo dressing, pepper and sweet paprika. Mix the potato salad until combined.
- Refrigerate the potato salad for at least 1 hour before serving.
Notes
Other Instant Pot recipes you'll love from this site:
Nutrition
Calories: 405kcal | Carbohydrates: 29g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 1200mg | Potassium: 942mg | Fiber: 5g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 25.3mg | Calcium: 82mg | Iron: 7.5mg