Instant Pot Potato Salad Recipe
This Instant Pot Potato Salad is a creamy, tangy, and flavorful classic side dish made effortlessly with tender Yukon Gold potatoes, hard-boiled eggs, crunchy pickles, and a zesty homemade dressing. Ready in just 24 minutes including pressure cooking and chilling time, it’s perfect for picnics, barbecues, or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 4 minutes (pressure cooking) plus 10 minutes cooling and peeling eggs
- Total Time: 24 minutes (including refrigeration time of 2 hours not counting active time)
- Yield: 8 servings
- Category: Salad
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Ingredients
Potatoes and Eggs
- 3 pounds Yukon Gold potatoes, cubed
- 4 large eggs
- 1 cup water
Dressing
- 1 cup mayonnaise
- 2 tsp Dijon mustard
- 1 tbsp vinegar
- 1/4 tsp paprika
- 3 tbsp pickle juice
Add-ins
- 1/2 cup pickles, diced
- 1/2 cup red onion, diced
- 1/4 cup parsley, chopped for serving
- Salt and pepper, to taste
Instructions
- Pressure Cook Potatoes and Eggs: Add the cubed potatoes to the Instant Pot and place the eggs on top. Pour in 1 cup of water, secure the lid, and set the Instant Pot to cook on HIGH pressure for 4 minutes.
- Cool and Prepare Eggs: After natural pressure release, carefully open the lid and transfer the eggs to a bowl filled with ice cold water. Once cooled, peel the eggs and separate the yolks from the whites.
- Make the Dressing: In a bowl, mash the egg yolks then mix in mayonnaise, Dijon mustard, vinegar, paprika, and pickle juice until smooth and free of lumps.
- Combine Ingredients: Drain the cooked potatoes and transfer them to a large bowl. Add diced pickles, red onion, chopped parsley, chopped egg whites, and the prepared dressing.
- Toss and Season: Gently toss all ingredients together to evenly coat with the dressing. Season with salt and pepper to taste.
- Chill and Serve: Refrigerate the potato salad for at least 2 hours to allow flavors to meld and cool thoroughly before serving.
Notes
- Using Yukon Gold potatoes provides a creamy texture and holds up well under pressure cooking.
- Separating the egg yolks and whites creates a smooth, creamy dressing with crunchy egg whites mixed in.
- If preferred, you can add celery for extra crunch.
- Adjust the amount of pickle juice and vinegar depending on your preferred tanginess.
- Chilling the salad for a couple of hours improves the flavor and texture.
Find it online: https://recipethrive.com/instant-pot-potato-salad-recipe/
