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Summer isn’t summer without potato salad. But it can be time-consuming. This Instant Pot Potato Salad is so incredibly easy and time-saving, you will find yourself making it more than once this summer, guaranteed! And yummy? Absolutely!
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It was Memorial Day and we’d been traveling during the weekend. Craving potato salad but not really having the time to devote to my Grandmother’s family-famous potato salad, I began thinking about new, quicker ways to achieve the same result.
Could a pressure cooker deliver our all-time favorite potato salad? The recipe our family talks about every summer? Grandma’s potato salad, that recipe. The one that brought all the memories of childhood summers, picnics in the park… Memorial Days and 4th of July, and Labor Day celebrations into clear focus?
The short answer… yes! To my surprise, and yes, after a weekend of travel… my delight as well!
What to Love About Instant Pot Potato Salad
- Easily adapts to your favorite Potato Salad recipe.
- Cooks the potatoes and the eggs together perfectly in 4 minutes.
- Yes… I said 4 minutes, with a quick release!
How to Make Instant Pot Potato Salad
Step-by-step instructions are in the recipe card below, but I couldn’t wait to share how easy it is to make potato salad in a pressure cooker!
Step 1: Pour water into the pressure cooker’s base and add the potatoes. Nestle uncooked eggs on top of the potatoes.
Step 2: Secure the lid and cook on high pressure for 4 minutes. When finished, quickly release the pressure.
Step 3: Make the dressing while the potatoes and eggs are cooking.
Step 4: Toss the cooked potatoes with the dressing, add the eggs, cover, and chill for the flavors to mingle.
Adaptations to the Potato Salad Dressing
The recipe I’m using here is very close to how my grandmother made it. Simple and just perfect for us. If you’re wondering what else you can add to the dressing to make it your own, here are a few ideas:
- Chopped cooked bacon
- Sweet pickles, chopped
- Celery, chopped
- Chopped red onion instead of yellow onions or shallots
- Green onions, chopped
Potato Salad Questions and Tips
The potato salad can be made with peeled or unpeeled potatoes, depending on your preference and tradition.
Absolutely! In fact, it’s best when made ahead so the salad can chill, the flavors blend, and the dressing thickens.
Store the salad in an airtight container in the refrigerator for up to 5 days.
Waxy potatoes, like Yukon Gold, are generally best for potato salad. They retain their shape, and you don’t have to peel them. They also make a denser potato salad.
Instant Pot Potato Salad
- 1 cup water
- 3 pounds gold potatoes peeled and chopped
- 4 large eggs
- 1/4 cup onion or shallot, finely chopped
- 1 cup mayonnaise
- 1/4 cup milk or buttermilk
- 1 tablespoon lemon juice or sweet pickle juice
- 1 tablespoon sugar
- salt and pepper to taste
- fresh chives chopped green onions
- Add water and chopped potatoes into the bottom of the Instant Pot insert. Place uncooked eggs in their shell on top of the potatoes.
- Secure the lid and turn the valve to sealing. Select high pressure and set the time for 4 minutes.
- When done, quick release the pressure and immediately remove the eggs to a bowl of ice water to stop the cooking. Drain water from the potatoes.
- While the potatoes and eggs are cooking, whisk together the mayonnaise, milk, lemon or pickle juice, and sugar in a small bowl. Taste and season with salt and pepper.
- Pour the dressing over the warm potatoes. Chop the eggs and add them to the bowl. Stir gently, cover, and refrigerate for a few hours to let the flavors blend and the salad to chill.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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