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Instant Pot Potato Salad Recipe

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This Ultimate Potato Salad Recipe made in the Instant Pot is creamy, flavorful, and the perfect side for BBQs or picnics. Quick to make and packed with classic ingredients like potatoes, eggs, mayo, and mustard, this recipe delivers all the traditional taste with less cooking time thanks to the Instant Pot.

Ingredients

Scale

  • 2 pounds Yukon gold potatoes, peeled and cubed

  • 4 large eggs

  • 1 cup mayonnaise

  • 2 tablespoons yellow mustard

  • 1 tablespoon apple cider vinegar

  • 1/2 cup chopped celery

  • 1/2 cup chopped red onion

  • 1/4 cup chopped dill pickles

  • Salt and pepper to taste

  • Paprika for garnish (optional)

  • Fresh dill for garnish (optional)

Instructions

  • Place cubed potatoes and eggs on a trivet inside the Instant Pot with 1 cup of water.

  • Seal and cook on high pressure for 4 minutes. Quick release pressure.

  • Remove eggs and place in ice water to cool. Drain potatoes and let cool.

  • Peel and chop eggs.

  • In a large bowl, combine mayonnaise, mustard, vinegar, celery, red onion, and pickles.

  • Add in potatoes and chopped eggs. Gently mix to coat.

  • Season with salt and pepper to taste.

 

  • Garnish with paprika and fresh dill if desired. Chill before serving.

Notes

For extra flavor, refrigerate the salad for at least 2 hours before serving. You can substitute Greek yogurt for part of the mayo for a lighter version.

Nutrition

Find it online: https://camilarecipes.com/instant-pot-potato-salad-recipe/