0 from 6 votes
Instant Pot Potato Salad
Instant Pot Potato Salad will absolutely become your new favorite way to make a classic creamy, tangy potato salad. It's much faster than any other method but the flavors are on point! Potatoes and eggs in a creamy dressing topped with crispy bacon.
Prep Time
6 mins
Cook Time
6 mins
Total Time
10 mins
Servings: 10 people
Calories: 290 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 and ½ cup water
- 3 pounds Yukon Gold or Russet potatoes peeled, cut into 1 inch cubes
- 3 eggs
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 rib celery finely diced
- 2 Pickles finely diced
- 8 stems fresh dill finely chopped
- salt and pepper to taste
- 2 strips of cooked bacon
Instructions
- Place a trivet into the instant pot. Add water and chopped potatoes (if you don't have a trivet, just place the potatoes directly on the bottom of the pot). Place 3 eggs on top of the potatoes.
- Close the lid, making sure that the valve is in the sealing position.
- Press PRESSURE COOK/MANUAL and set it to cook on high pressure for 4 minutes. Quick release the pressure when it is done cooking.
- Meanwhile, in a large bowl, whisk together mayonnaise, yellow mustard, celery, pickles, dill, salt, and pepper.
- Peel and chop the eggs. Then, gently fold the potatoes and eggs into the mayonnaise mixture.
- Garnish with bacon and serve!
Cup of Yum
Notes
- When cutting your potatoes, try as best as you can to get them all to a similar size.
- I can't reiterate this enough. Use a trivet if you have one, and wait for potatoes to cool before mixing in the dressing!
- To avoid cracked eggs while cooking, bring them to room temperature before cooking them. It's no guarantee that you still won't have cracked eggs, which is why you can always add in a few extra eggs for good measure. Plus, you'll have extra hardboiled eggs for egg salad later on. Win-win!
- You do not need to run the eggs under cold water when you remove them from the pot. Just let it rest at room temperature until it's cool enough to peel.
- Like your potato salad with a little kick? Swap the yellow mustard for dijon or toss in a couple of chopped jalapenos (seeds removed!).
- Double the recipe for a crowd or very hungry teenagers!
Nutrition Information
Calories
290kcal
(15%)
Carbohydrates
25g
(8%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
11g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
67mg
(22%)
Sodium
668mg
(28%)
Potassium
641mg
(18%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
163IU
(3%)
Vitamin C
28mg
(31%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 290
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 67mg | 22% |
| Sodium | 668mg | 28% |
| Potassium | 641mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 28mg | 31% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.