Instant Pot Potato Salad
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5.0
363 reviews
Excellent
Instant Pot Potato Salad
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Step-by-Step on how to make Instant Pot Potato Salad. You can cook the eggs and potatoes in Instant Pot together with this “Zero Minute” method. Best potato salad with creamy, well balanced layers of flavors and fluffy, tender to the bite potatoes.
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Ingredients
- 3⅓ pounds Russet potatoes , peeled, cut into 1-inch cubes
- 2½ teaspoons fine table salt
- 3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar , divided
- 4 cups (1L) cold running tap water
Dressing Ingredients
- 3 (200g) large eggs , hard boiled and finely chopped
- 1 (102g) small red onion , finely diced
- 1 (55g) dill pickle or cornichon , finely diced
- 3 stalks (120g) celery , finely diced
- 8 - 10 stems fresh dill , finely chopped
- 1 cup (250g) full fat mayonnaise
- 1 tablespoon (15g) whole grain mustard
- 1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar
- ½ teaspoon garlic powder
- Kosher salt and Ground black pepper to Taste
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Instructions
- Pressure Cook Potatoes and Eggs: Add 2½ tsp fine table salt, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and 4 cups (1L) cold tap water in Instant Pot. Submerge all the potato cubes in the water mixture, then layer 3 large eggs on top. Close lid and pressure cook at Low Pressure for 0 (zero) minutes, then Quick Release. Immediately release the pressure and carefully open the lid. Amy + Jacky's Tips: Make sure you taste one of the potato cubes to ensure they're cooked to your preferred firmness. If your cubed potatoes are bigger, they may need to sit in the hot water for a few more minutes to finish cooking. Place hard boiled eggs in cold water, then gently drain the potato cubes with a colander.
- Prepare Ingredients: While the potatoes and eggs are cooking, prepare the remaining ingredients. Don’t put away the knife and the chopping board because you'll need it to chop the hard boiled eggs later.
- Cool Potatoes: Gently layer the hot cubed potatoes on a large tray. Drizzle and season the potatoes with 2 tbsp (30ml) rice vinegar or apple cider vinegar while they're hot. Let the potatoes cool for 30 minutes. Finely chop the hard boiled eggs once they're cool to touch.
- Make Salad Dressing: In a large mixing bowl, add 1 cup (250ml) mayonnaise, finely diced ingredients (red onion, pickle, and celery), finely chopped hard boiled eggs, 1 tbsp (15g) whole grain mustard, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and ½ tsp garlic powder. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula. Gently fold in the cooled potatoes with a silicone spatula. Taste the salad and season with more kosher salt & fresh ground black pepper to taste. Amy + Jacky's Tip #1: Don’t overmix because you don’t want the potato salad to be too mushy. Amy + Jacky's Tip #2: You'll want the potato salad to be a little on the salty side because putting it in refrigerator will decrease the perception of seasoning. Cover and place potato salad in refrigerator for at least 3 hours. The potatoes will harden a little once they are cooled.
- Serve: Serve tasty potato salad cold or at room temperature as a side dish. Be sure to print out a few copies of the recipe because someone may ask for your tasty secrets. Enjoy~
Equipments used:
Notes
- Size of Cubed Potatoes: Try your best to cut the potatoes evenly into 1-inch cubes. This ensures the potatoes are cooked evenly to the core and consistent among the whole batch of potatoes.
- "Zero-Minute" Cook Time: The “get up to pressure” time takes roughly 23 to 24 minutes. So the potatoes and eggs will be cooked.
- "Zero-Minute" Cook Time: The “get up to pressure” time takes roughly 23 to 24 minutes. So the potatoes and eggs will be cooked.
- Potatoes' Texture: The size of your cubed potatoes, type of potatoes, amount of potatoes, elevation, or water temperature will affect the potatoes' texture.
- Total Cooking Time: indicated total cooking time excludes the inactive cooling time.
- Storage Duration: Potato salad will last for 3 days in the fridge or no more than 2 hours under a hot sun.
- Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!
- If your Instant Pot doesn’t let you set “zero minutes”, set it to “Pressure Cook at Low Pressure for 1 minute”. Once it comes up to pressure, press “Cancel”, then Quick Release to release all the pressure in Instant Pot.
- If your potatoes come out a bit firmer than you'd like, let them sit in the hot water for a few more minutes to further cook & soften the potatoes.
- Keep in mind the potatoes will harden up once cooled and chilled in the refrigerator.
Nutrition Information
Show Details
Calories
299kcal
(15%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Cholesterol
58mg
(19%)
Sodium
778mg
(32%)
Potassium
706mg
(20%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
200IU
(4%)
Vitamin C
10.5mg
(12%)
Calcium
38mg
(4%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8- 12
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 778mg | 32% |
| Potassium | 706mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 10.5mg | 12% |
| Calcium | 38mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
363 reviews
Excellent
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