This 25-minute Instant Pot Potato Salad delivers the perfect balance of convenience and classic comfort. Packed with fiber and essential nutrients like potassium and vitamin C, this crowd-pleasing side dish requires minimal prep while delivering maximum flavor.
The pressure cooking method ensures tender, evenly cooked potatoes every time, while keeping your kitchen cool. With just 166 calories per serving, it’s a lighter take on the traditional favorite that doesn’t compromise on taste.
Key Ingredients
- Yukon Gold Potatoes (3 lbs): Cut into bite-sized chunks for even cooking
- Eggs (3): Fresh eggs at room temperature work best
- Mayonnaise (1 cup): Creates the creamy base for dressing
- Buttermilk (1/4 cup): Adds tanginess and smooth texture
- Mustard (2 tbsp): Use yellow or blend with dijon for extra kick
- Celery (2 ribs): Finely chopped for pleasant crunch
- Red Onion (1/4 cup): Minced for balanced flavor
- Pickles (2): Minced plus juice for zesty touch
Step-by-Step Instructions
- Pressure Cooking Setup: Add 1 cup water and chopped potatoes to Instant Pot, place eggs on top
- Pressure Cook: Seal lid, set to high pressure for 4 minutes
- Quick Release: Release pressure immediately when done, transfer eggs to cold water
- Prepare Dressing: Mash egg yolks, blend with mayo, buttermilk, mustard, and seasonings
- Final Assembly: Mix dressing with warm potatoes, add chopped egg whites, celery, onion, pickles
- Chill: Cover and refrigerate for several hours to enhance flavors
Storage Tips
Keep your potato salad fresh and tasty by storing it in an airtight container in the fridge. It stays good for 3-4 days. Just give it a quick stir before serving, as the dressing might settle a bit. If you’re taking it to a picnic, pack it in a cooler with ice packs to keep it nice and cold!
Variations
This classic potato salad is super flexible! Try adding crispy bacon bits for extra crunch, or mix in some fresh dill or chives for a pop of color and flavor. Not a fan of red onions? Sweet onions work great too.
You can also swap the yellow mustard for whole grain mustard to add some extra texture. For a lighter version, replace half the mayo with Greek yogurt – it’ll still be creamy and delicious!
Serving Suggestions
This potato salad is perfect for your next BBQ or family gathering! It pairs wonderfully with grilled meats, burgers, or hot dogs. Want to make it extra special? Sprinkle some paprika on top for a pretty finish, and add a few fresh herbs as garnish.
Serve it cold or at room temperature – both ways taste amazing. For a complete summer spread, serve it alongside some fresh coleslaw and baked beans.
Make-Ahead Tips
This potato salad actually gets better when the flavors have time to mix and mingle! You can make it up to 24 hours before serving. The potatoes will soak up all those yummy flavors from the dressing, making each bite even more delicious. Just be sure to keep it refrigerated until you’re ready to serve.
Instant Pot Potato Salad
Equipment
- Instant Pot
Ingredients
- 1 cup water
- 3 pounds Yukon Gold Potatoes
- 3 eggs
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 Tablespoons yellow mustard or half dijon mustard
- 2 ribs celery
- 1/4 cup red onion chopped
- 2 pickles minced + splash of pickle juice
Instructions
- Add water and chopped potatoes to the bottom of the instant pot. Place the eggs on top of the potatoes.
- Secure the instant pot lid and turn the valve to sealing. Select high pressure/manual and set timer to 4 minutes.
- When the timer beeps, quick release the pressure. Remove the eggs to a bowl of cold water and drain the water from the pot.
- Separate egg yolks from the whites of the hard-boiled eggs and place the yolks in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
- Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles.
- Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.
