Instant Pot Potato Salad is going to become your favorite (and only!) way to prepare the dish. It’s perfect for serving at cookouts, picnics, or any dinner. When I make it, I love to set some aside to enjoy warm. The rest of my family prefers it chilled. Either way, it’s delicious!
The Instant Pot Makes This Dish a Breeze!
I fought buying an Instant Pot for months. When we moved to our forever home last year, I was excited to clear out a lot of gadgets that I hadn’t used in ages. When I sat down to work on our schedule for the next couple of months, I finally gave in because of the time it would save us. Thursday and Friday nights will be packed full of football this fall for our boys — and we all need good food to get us through the season!
Cooking potato salad in the Instant Pot seemed a little scary at first. I didn’t want to overcook the potatoes, making them too soft. The eggs need to be perfectly cooked with soft, creamy yolks. The great part — they can be cooked together!
Accessories for Cooking Instant Pot Potato Salad
This 9-piece Instant Pot Accessory Set is a must-have for all IP users! Once you get comfortable using the IP, you’ll be making everything from steamed veggies to cheesecake!
The accessory set includes:
- Springform Pan
- Steamer Basket
- Silicone Egg Bite Mold
- Egg Trivet
- Silicone Cleaning Sponges
- Cheat Sheet Magnets
PIN for Later!
Instant Pot Potato Salad
A delicious recipe (warm or chilled!) for your next cookout, picnic, or dinner!
Ingredients
- 3 lbs. small red potatoes, cleaned and quartered
- 3 large eggs
- 1 c. water
Dressing
- 1 c. mayonnaise
- ½ cup dill relish
- ½ medium red onion, chopped
- 3 T. fresh dill, chopped
- 1 T. Dijon mustard
- 1 T. apple cider vinegar
- ½ t. garlic powder
- ½ cumin
- ½ cayenne powder
- Salt & black pepper, to taste
- ½ t. paprika, for garnish
Instructions
1. Place your steamer basket inside your Instant Pot® and place potatoes and eggs inside. Add lid and lock into place.
2. Switch the vent to “Sealing” and set the “Steam/Manual” setting to 4 minutes on high pressure.
3. While the eggs and potatoes cook, prepare the dressing by combining the mayonnaise, dill relish,, red onion, dill, Dijon
mustard, apple cider vinegar, garlic powder, cumin, and cayenne in a large bowl. Season with salt and black pepper, to taste, and stir to combine. Taste and adjust seasonings, as desired, and set aside.
4. When cook time is complete, allow pressure to release naturally for 5 minutes, then manually release any remaining pressure. Place eggs in an ice bath for several minutes to cool.
5. Chop the eggs and add to a large bowl along with the potatoes. Spoon the dressing on top and carefully stir to combine. Season with additional salt and black pepper, as desired, and sprinkle
with some paprika, if serving immediately.
6. Serve warm or cover and place in the refrigerator to chill before serving. Enjoy!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 499Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 108mgSodium: 475mgCarbohydrates: 47gFiber: 5gSugar: 4gProtein: 9g
This data was provided and calculated by Nutritionix on 8/11/2019
This recipe look amazing!! I love that you made it in an Instant Pot. Thank you for sharing.
Thank you so much, Jennifer! The IP is such an incredible asset to a kitchen. It’s really coming in handy for football season. We have games Thursday and Friday nights so it’s always super busy!
BOMB dot COM for sure! Gotta love a instant pot so as to make this recipes in next to no time!!
Thank you! I love how easy and quick it makes dishes like this. My potatoes always turn out perfectly when I use it!