Name: Instant-Pot Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup water; 3 pounds Yukon Gold potatoes (cubed); 3 large eggs; 1 cup mayonnaise (preferably low-fat); 1/4 cup buttermilk; 2 tablespoons yellow mustard; 2 pickles (finely chopped, plus a splash of pickle juice); Salt and pepper (to taste); 2 ribs celery (diced); 1/4 cup red onion (finely chopped)

Jump to Recipe Print Recipe

Potato salad is the quintessential side dish, perfect for summer barbecues, holiday gatherings, or simply as a delicious accompaniment to any meal. It’s creamy, tangy, and can be made in a variety of ways, but today, we’re diving into a speedy and flavorful version using an Instant Pot. This Instant-Pot Potato Salad is quick to prepare and delivers that classic taste we all love. Let’s get cooking!

Why It’s My Go-To

This Instant-Pot Potato Salad is my go-to recipe for several reasons. First, it cuts down on cooking time significantly, allowing you to whip up this dish in under 30 minutes. The pressure cooker perfectly steams the potatoes, making them tender without getting mushy. Plus, the creamy dressing complements the potatoes beautifully, and the addition of pickles adds a delightful crunch. It’s an easy, crowd-pleasing recipe that everyone will enjoy!

Ingredient Breakdown

To make this Instant-Pot Potato Salad, you’ll need the following ingredients:

1 cup water
3 pounds Yukon Gold potatoes, cubed
3 large eggs
1 cup mayonnaise, preferably low-fat
1/4 cup buttermilk
2 tablespoons yellow mustard
2 pickles, finely chopped, plus a splash of pickle juice
Salt and pepper to taste
2 ribs celery, diced
1/4 cup red onion, finely chopped

Each ingredient plays a crucial role in achieving that classic flavor and texture we expect from potato salad.

Appliances & Accessories

To prepare this delightful dish, you will need the following:

Instant Pot: The star of the show, making cooking quick and easy.
Colander: For draining the potatoes and eggs.
Mixing bowl: To combine the dressing and mix with the potatoes.
Measuring cups and spoons: For precise ingredient measurements.
Knife and cutting board: To chop the vegetables and potatoes.

Having these tools handy will make your cooking experience seamless and enjoyable.

The Method for Instant-Pot Potato Salad

Let’s get started! Follow these simple steps to create your Instant-Pot Potato Salad.

Step 1: Prepare the Potatoes and Eggs

Begin by washing and cubing the Yukon Gold potatoes. Aim for uniform pieces to ensure even cooking. Place the cubed potatoes into the Instant Pot. Add 1 cup of water to the pot. Place the eggs in a steamer basket or on a trivet above the potatoes.

Step 2: Pressure Cook

Seal the Instant Pot lid and set the pressure release valve to the sealing position. Cook on high pressure for 8 minutes. Once the time is up, do a quick release of the pressure. Carefully remove the eggs and set them aside to cool.

Step 3: Drain and Cool the Potatoes

Using a colander, drain the cooked potatoes. Allow them to cool for about 10 minutes. This step is essential to prevent the dressing from becoming runny.

Step 4: Prepare the Dressing

While the potatoes are cooling, prepare the dressing. In a large mixing bowl, combine the mayonnaise, buttermilk, yellow mustard, chopped pickles, and a splash of pickle juice. Season with salt and pepper to taste. Mix well until smooth and creamy.

Step 5: Combine Ingredients

Once the potatoes have cooled, add them to the mixing bowl with the dressing. Peel and chop the cooled eggs, then add them to the bowl along with the diced celery and chopped red onion. Gently fold all the ingredients together until well combined.

Step 6: Chill and Serve

For the best flavor, let the potato salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve as a side dish at your next gathering, and watch it disappear!

Year-Round Variations

This Instant-Pot Potato Salad is versatile and can be easily adapted to suit your taste preferences or the season. Here are some fun variations to try:

Herbed Potato Salad: Add fresh herbs like dill, parsley, or chives for an extra burst of flavor.
Bacon Potato Salad: Stir in crispy bacon bits for a smoky crunch.
Spicy Potato Salad: Mix in diced jalapeños or a dash of hot sauce for some heat.
Veggie-Loaded Potato Salad: Incorporate other vegetables like bell peppers or green onions for added color and nutrition.

Feel free to experiment with these variations or come up with your own twist!

Cook’s Commentary

This Instant-Pot Potato Salad is great for meal prep. Make a batch at the beginning of the week for quick lunches or dinners.
Don’t skimp on the seasoning! Adjust the salt and pepper to your liking, and don’t forget the splash of pickle juice—it really enhances the overall flavor.
If you prefer a creamier texture, feel free to add more mayonnaise or buttermilk until you reach your desired consistency.
For an even quicker version, you can use pre-cooked or frozen potatoes; just ensure they are thawed and drained well before mixing.

Storage Pro Tips

Storing your Instant-Pot Potato Salad correctly will keep it fresh for days. Here are some tips:

Store in an airtight container in the refrigerator. It will last for up to 5 days.
To prevent the potatoes from absorbing too much dressing, consider adding the dressing just before serving if you plan to store leftovers.
If you want to freeze the salad, note that the texture may change. However, you can freeze it without the dressing and add it fresh when you defrost.

Handy Q&A

Can I use other types of potatoes?

Absolutely! While Yukon Gold potatoes are my favorite for their creamy texture, you can also use red potatoes or even russets. Just keep in mind that different varieties may have slightly different cooking times.

How do I make this recipe vegan?

To make a vegan version, substitute the mayonnaise with a plant-based mayonnaise and the buttermilk with a non-dairy alternative like almond milk mixed with a bit of vinegar for tanginess. Omit the eggs or use tofu as a substitute.

What can I serve with potato salad?

This potato salad pairs wonderfully with grilled meats, sandwiches, or as part of a picnic spread. It’s the perfect side dish for any summer gathering!

Can I make this ahead of time?

Yes! This potato salad can be made ahead of time. In fact, it tastes even better after sitting for a few hours or overnight as the flavors meld together beautifully.

The Last Word

This Instant-Pot Potato Salad is a game changer in the kitchen. With its creamy texture, zesty flavor, and the convenience of the Instant Pot, it’s sure to become a staple in your recipe rotation. Whether you’re hosting a barbecue, attending a potluck, or just looking for a tasty side dish, this recipe is your answer. The simplicity of the ingredients combined with the ease of preparation makes it a must-try.

Enjoy your cooking, and happy eating!