This is a yummy potato salad that’s great to make ahead for easy weekday lunches or to bring in for a Potluck. This Instant Pot Potato Salad is quite the crowd pleaser!
Plus, it’s so quick and easy to make! Keep reading for some Instant Pot insider tricks & tips.
- What Type of Potatoes Should I Use?
- Do I Need to Peel the Potatoes?
- Do I Put the Whole Eggs in the Instant Pot?
- How Finely Do You Chop the Celery and Onion?
- Can I Substitute Another Type of Vinegar?
- Can I Use Dried Dill?
- Why Do You Use Two Types of Mustard?
- Can I Eat it Immediately?
- Instant Pot Potato Recipes
- Instant Pot Salad Recipes
What Type of Potatoes Should I Use?
Since the cook time for this recipe is so short, you can use any type of potato, including russets. Russets have a great texture when cooked correctly, and with the quick cook time, they won’t turn mushy here.
Make sure you cut the potatoes into equally sized bite-size cubes, about ½ inch, so that they cook evenly.
Do I Need to Peel the Potatoes?
If you’re using russet potatoes then yes, I would peel them, since the skin will be unpleasant cooked in water.
If you use potatoes with a thin skin such as baby red potatoes, you don’t need to peel them. I think the skin adds nice color and texture in this case.
If you have red potatoes, you can also try this red potato salad recipe from Throwdown Kitchen.
Do I Put the Whole Eggs in the Instant Pot?
Yes! Don’t crack the eggs into the pot, just carefully nestle them in whole.
The reason for this is that you’re making hard boiled eggs. Cooking the eggs for 4 minutes will be the perfect amount of time to fully set the yolk but the yolks will be soft in texture which will combine nicely with the sauce when you mix it all together.
Gone are the days of guessing when hard boiled eggs are done, thanks to your electric pressure cooker! No more sulfur smell and gray rings. The Instant Pot will perfectly cook the eggs every time.
How Finely Do You Chop the Celery and Onion?
This is a matter of personal preference, but I like to chop them pretty finely, ¼ inch or smaller. Especially since the onion is raw, I prefer small pieces that are equally distributed in every bite.
Another note about the onion—I love to use white onion in this recipe since it’s the mildest when raw, but you can also use red onion, yellow onion, or sweet Vidalia.
Can I Substitute Another Type of Vinegar?
Yes, definitely! You can substitute pretty much whatever type of vinegar you have on hand—white distilled vinegar or white wine vinegar would be my top recommendations for a similar flavor.
Can I Use Dried Dill?
Yes. If you use dried dill, you will only want to use about 1.5 tablespoons.
I recommend fresh dill though if you can find it. It has such a vibrant flavor that is perfect in this Instant Pot Potato Salad recipe!
Why Do You Use Two Types of Mustard?
This recipe calls for two different types of mustard to give it more depth of flavor. Spicy brown mustard tends to have a deeper flavor, but the combination is my favorite.
You can use a coarse ground mustard or a smooth spicy brown mustard depending on what texture you like.
Can I Eat it Immediately?
You could technically eat this Instant Pot Potato Salad recipe immediately… but it actually gets better after sitting for a bit! This is because the flavors are able to meld together.
I also prefer it well chilled, so I would try to resist the urge to eat it right away (I know it’s tempting!) so you can chill it in the refrigerator first. Trust me, it’s worth the wait!
While you’re waiting, try this Instant Pot Vegetable Soup as an appetizer!
If you like the recipe, try making this Instant Pot Sausage and Potatoes , a delicious and easy one-pot meal.
Instant Pot Potato Recipes
Instant Pot Salad Recipes
- 4 potatoes peeled and chopped in cubes
- 4 eggs
- 1½ cup water
- 1½ cup celery chopped
- 1½ cup onions chopped
- 1/4 cup dill weed fresh
- 1 tbsp spicy brown mustard
- 1 tbsp yellow mustard
- 1 cup mayo
- 1/3 cup white sugar
- 1/3 cup apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- Place water in the Instant Pot and add potatoes and eggs.
- Close the lid and cook on high pressure for 4 minutes.
- When cooking time ends, do a quick pressure release.
- Take out the eggs, peel and put in a bowl.
- Take out the potatoes and put in the same bowl.
- Chop the eggs and mix them with potatoes and celery.
- Add all the ingredients of the sauce in another small bowl and mix well.
- Pour the sauce on the eggs & potatoes and mix everything well.
- Refrigerate for at least 1 hour and serve.