Instant Pot Potato Salad

When it comes to summer potlucks, picnics, or backyard barbecues, nothing quite hits the spot like a creamy, flavorful potato salad. But let’s face it, who has the time to boil potatoes on the stove while juggling everything else? That’s where the Instant Pot comes in, making this Instant Pot Potato Salad a breeze to whip up! This recipe combines tender russet potatoes, hard-boiled eggs, and a creamy dressing that’s simply irresistible. Let’s dive into why this dish will become your new go-to for gatherings and how you can make it in just a fraction of the time.

Why You’ll Love This Recipe

This Instant Pot Potato Salad is not only quick and easy but also packed with flavor. The Instant Pot cooks the potatoes perfectly, resulting in a creamy texture that pairs beautifully with the tangy dressing. Plus, it’s a versatile dish that can be customized to your liking. Whether you’re serving it warm or cold, this potato salad is sure to be a crowd-pleaser. It’s the perfect side dish for any occasion, and the leftovers (if there are any!) are just as delicious.

Ingredient Notes

• 3 lbs Russet potatoes: These potatoes are ideal for salads due to their creamy texture. They hold their shape well after cooking.
• 3 large eggs: Hard-boiled eggs add creaminess and protein to the salad. Use fresh eggs for the best results.
• 1 ½ cups water: Essential for steaming the potatoes in the Instant Pot.
• 1 cup mayo: Provides the creamy base for the dressing. You can use regular or light mayo depending on your preference.
• ½ cup sour cream: Adds tanginess and creaminess to the salad. Greek yogurt can be a great substitute for a healthier option.
• 2 teaspoons mustard: A hint of mustard elevates the flavor profile. You can use yellow mustard or Dijon for a kick.
• 1 teaspoon salt: Enhances the overall flavor of the salad.
• ½ teaspoon black pepper: Adds a touch of heat and balances the creamy dressing.

Tools & Equipment Needed

• Instant Pot: The star of the show! It makes cooking potatoes and eggs a breeze.
• Mixing bowl: For combining the salad ingredients.
• Measuring cups and spoons: Essential for accurate ingredient measurements.
• Knife and cutting board: For chopping the potatoes and eggs.

From Start to Finish: Instant Pot Potato Salad

Step 1: Prepare the Potatoes

Start by washing the russet potatoes thoroughly. Cut them into large chunks, about 1-2 inches each. This will help them cook evenly and quickly in the Instant Pot.

Step 2: Cook the Eggs

Place the eggs on a trivet inside the Instant Pot. Add 1 ½ cups of water to the bottom of the pot. The steam will cook the eggs perfectly while the potatoes are also cooking.

Step 3: Add the Potatoes

Add the cut potatoes to the Instant Pot, ensuring they are stacked on top of the trivet with the eggs. Close the lid and set the valve to the sealing position.

Step 4: Set the Cooking Time

Select the manual or pressure cook setting and set the timer for 8 minutes. This timing will yield tender potatoes without them falling apart.

Step 5: Quick Release

Once the cooking time is complete, perform a quick release by carefully switching the valve to venting. Once the pressure is released, open the lid and remove the eggs and potatoes.

Step 6: Cool and Peel

Transfer the eggs to a bowl of ice water to cool down quickly. Meanwhile, let the potatoes cool for a few minutes before draining any excess water.

Step 7: Make the Dressing

In a large mixing bowl, combine the mayo, sour cream, mustard, salt, and pepper. Whisk together until smooth and creamy.

Step 8: Chop and Combine

Peel the cooled eggs and chop them into small pieces. Add the chopped eggs and cooled potatoes to the dressing. Gently fold everything together, ensuring the potatoes are coated without mashing them.

Step 9: Chill and Serve

For the best flavor, refrigerate the potato salad for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled or at room temperature.

Warm & Cool Weather Spins

• In warmer months, serve this Instant Pot Potato Salad cold with fresh herbs like dill or chives mixed in for a refreshing twist.
• For a cozy winter dish, try adding bacon bits and a sprinkle of paprika for a warm potato salad that pairs perfectly with hearty meals.
• Experiment with seasonal vegetables, such as adding diced bell peppers or pickles for extra crunch and flavor.
• Swap out the mayo for a vinaigrette dressing for a lighter, tangy option that works great in warmer weather.

Notes on Ingredients

When preparing your Instant Pot Potato Salad, consider the following:

• For a dairy-free version, substitute the mayo and sour cream with dairy-free alternatives like cashew cream or coconut yogurt.
• If you’re looking to add some color and nutrition, consider adding peas or diced celery.
• Feel free to adjust the seasoning; taste as you go to ensure it meets your flavor preference.

Storing, Freezing & Reheating

To keep your Instant Pot Potato Salad fresh:

• Store in an airtight container in the refrigerator for up to 3-5 days.
• Freezing is not recommended as it can change the texture of the potatoes.
• If you do have leftovers, simply serve them cold or let them come to room temperature before enjoying.

Handy Q&A

Can I make this potato salad in advance?

Absolutely! This salad tastes even better after it sits for a while, allowing the flavors to meld together. You can prepare it a day in advance and store it in the fridge until serving.

Can I use other types of potatoes?

Yes, while russet potatoes are ideal for their creamy texture, you can also use Yukon Gold or red potatoes. Just keep in mind that cooking times may vary slightly based on the type of potato used.

What can I add to make it more flavorful?

Consider adding fresh herbs like dill, parsley, or green onions. You can also mix in ingredients like pickles, olives, or even some diced bacon for a unique twist!

Is this recipe gluten-free?

Yes! All the ingredients in this Instant Pot Potato Salad are gluten-free, making it a perfect dish for those with gluten sensitivities.

Quick Weeknight Wins

• Instant Pot Mashed Potatoes No Drain Ultra Creamy: Another easy potato dish that’s perfect for weeknight dinners.
• Cajun Potato Soup: A cozy, hearty soup that uses potatoes as its star ingredient.

Make It Tonight

Now that you have the recipe for this delicious Instant Pot Potato Salad, it’s time to gather your ingredients and get cooking! Whether for a family dinner or a summer gathering, this potato salad is sure to impress. Enjoy the creamy, rich flavors and the convenience of the Instant Pot, making your cooking experience both delightful and efficient. Happy cooking!

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