Instant Pot Potato Salad Recipe

Why I Love This Recipe

This Best Ever Instant Pot Potato Salad with Egg has completely changed the way I make potato salad! With the Instant Pot, it takes half the time compared to traditional methods. The eggs cook perfectly along with the potatoes, resulting in a creamy, flavorful salad every time. I love how this recipe is not only easy and quick, but it also delivers a classic, crowd-pleasing dish that’s perfect for summer cookouts, barbecues, and family gatherings. It’s one of those recipes you’ll turn to again and again because it saves time and is always a hit!

Instant Pot Potato Salad With Egg

A quick and easy version of a classic potato salad made with eggs, celery, and a creamy dressing. Perfect for summer parties or any time you need a tasty side dish for a crowd.

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Servings: 8 servings

Calories: 178 kcal per serving

Ingredients

• 2 pounds raw potatoes
• 5 eggs
• 2 celery stalks
• ½ small onion

For the Creamy Dressing:

• 4 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ⅛ teaspoon paprika
• Salt to taste

Instructions

Step 1: Prepare Potatoes and Eggs

1. Wash and peel the potatoes. Cut them into bite-sized pieces for even cooking.
2. Place the steamer basket into the Instant Pot. Add the cut potatoes to the basket.
3. Add 2-3 cups of water into the pot, enough to cover most of the potatoes.
4. Place the eggs on top of the potatoes (in the steamer basket).
   • Tip: If you don’t have a steamer basket, you can follow the same instructions but skip the basket. Just place the eggs and potatoes directly in the Instant Pot.

Step 2: Cook in the Instant Pot

1. Close the Instant Pot lid and set the manual setting to cook for 2 minutes on high pressure.
2. While the potatoes and eggs cook, prepare a bowl of very cold water for the eggs to cool in later.

Step 3: Natural Release and Cooling

1. Once the cooking time is complete, use natural release and wait for the valve to drop.
2. Carefully open the lid. If using a steamer basket, remove it carefully with tongs and set it aside. Place the eggs into the cold water immediately to stop the cooking process.
3. Let the potatoes cool and dry off while you prepare the rest of the ingredients.

Step 4: Prepare the Vegetables

1. While the potatoes and eggs are cooling, wash and peel the onion and celery.
2. Chop the onion and celery into small pieces.

Step 5: Make the Creamy Dressing

1. In a separate bowl, mix together the mayonnaise, apple cider vinegar, onion powder, garlic powder, paprika, and a pinch of salt. Stir well until the dressing is smooth.

Step 6: Combine Everything

1. Once the potatoes and eggs are cooled, peel and chop the eggs into small pieces.
2. In a large mixing bowl, combine the potatoes, eggs, onions, and celery.
3. Pour the creamy dressing over the mixture and stir everything together until well coated.

Step 7: Serve

1. Serve your Instant Pot Potato Salad immediately, or refrigerate for later. Enjoy this tasty side dish at your next gathering!

Notes

• No Steamer Basket? If you don’t have a steamer basket, simply follow the same recipe steps, but place the eggs directly on top of the potatoes. Be sure to use tongs to carefully remove the eggs after cooking and drain the potatoes.
• Maximize Efficiency: To save time, start cooking the potatoes and eggs first. While they cook, chop the onions and celery, and make the creamy dressing. This way, everything will be ready to mix once the potatoes and eggs are done!

Tips and Tricks

• Cooking Potatoes Evenly: Cutting the potatoes into evenly sized pieces ensures they cook uniformly. This also helps them absorb the creamy dressing better.
• Cool the Eggs Quickly: Submerging the cooked eggs in cold water immediately after cooking helps make peeling easier and prevents them from overcooking.
• Adjust the Dressing: If you like a creamier potato salad, feel free to add extra mayo. For a tangier flavor, increase the apple cider vinegar to your liking.

Frequently Asked Questions (FAQs)

Q: Can I make this recipe without the Instant Pot?
Yes! If you don’t have an Instant Pot, you can cook the potatoes and eggs on the stove. Boil the potatoes until tender (about 15-20 minutes) and the eggs in a separate pot for about 10 minutes. Drain and proceed with the rest of the recipe as written.

Q: How can I make this potato salad spicier?
For a spicier kick, add a small amount of mustard or hot sauce to the dressing. You can also mix in some jalapeños or chopped pickles for an extra burst of flavor.

Q: Can I make this ahead of time?
Yes, this potato salad stores well! You can prepare it 1-2 days ahead of your event. Just store it in an airtight container in the refrigerator, and it will stay fresh for up to 3 days.

Storage

• Refrigeration: Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. The salad tastes even better after it has had time to chill and the flavors have had a chance to meld together.
• Freezing: I don’t recommend freezing potato salad as it may affect the texture, especially the dressing, which could become watery upon thawing.

This Best Ever Instant Pot Potato Salad is a time-saving, easy-to-make recipe that will quickly become a go-to dish for all your summer gatherings. The Instant Pot makes cooking the potatoes and eggs quick and efficient, so you spend less time in the kitchen and more time enjoying the company of your friends and family