Go Back
Quick and Easy Instant Pot Potato Salad Recipe

Instant Pot Potato Salad

A classic potato salad made effortlessly in the Instant Pot, perfect for picnics, barbecues, and gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Salad
  • 2 lb baby potatoes halved
  • 1 cup water
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup celery diced
  • 0.5 cup red onion diced
  • 4 large hard-boiled eggs chopped
  • Fresh parsley for garnish (optional)

Equipment

  • Instant Pot
  • Large Mixing Bowl

Method
 

  1. Step 1: Place the halved baby potatoes in your Instant Pot and add 1 cup of water.
  2. Step 2: Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
  3. Step 3: Perform a quick release of the pressure and carefully remove the potatoes. Let them cool slightly and drain excess water.
  4. Step 4: In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until smooth.
  5. Step 5: Add cooled potatoes, celery, red onion, and chopped hard-boiled eggs. Gently fold to combine.
  6. Step 6: Taste and adjust seasoning if necessary. Garnish with fresh parsley if desired. Serve chilled or at room temperature.

Notes

This potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Stir before serving if it thickens.