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Instant Pot Potato Salad

Instant Pot Potato Salad is an easy and delicious side dish perfect for any get together.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 10 people
Calories: 283 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

Instant Pot Potato Salad Ingredients List:
  • 2 ½ pounds (1.1kg) red potatoes scrubbed and cut
  • 1 ½ cups (375ml) water
  • 4 eggs
  • 1 red bell pepper deseeded and finely chopped
  • 1 ½ cups (260g) cooked sweet corn kernels
  • 3 scallions (spring onions), finely chopped
Instant Pot Potato Salad Dressing Ingredients:
  • 1 cup (230g) mayonnaise
  • 6 tablespoons apple cider vinegar
  • salt to taste

Instructions

To Make The Instant Pot Potato Salad:
    Cup of Yum
  1. Add water to the Instant Pot insert. 
  2. Put the trivet inside the insert, and then place the potatoes and eggs on top of the trivet.
  3. Close the lid and turn valve to the sealing position (not venting). Set for manual pressure / high pressure for 5 minutes.
  4. Once cook time has completed, allow for a natural pressure release of 5 minutes, then perform a quick pressure release to remove remaining pressure.
  5. Place the eggs in a bowl of ice water for 5 minutes. Then peel, chop, and set them aside.
  6. Once potatoes are cool, transfer to a large salad bowl and add in the chopped eggs, bell pepper, sweet corn and scallions.
To Make The Instant Pot Potato Salad Dressing:
  1. In a small bowl, mix together the mayonnaise and apple cider vinegar, and add salt to taste.
  2. Pour the dressing on top of the Instant Pot Potato Salad and then mix until fully coated.

Notes

  •  
  • Double up! This is an easy recipe to double or triple if you need to feed a crowd. It’s a great side dish for Thanksgiving, Christmas, and for all your summer picnics.
  • Cut the potatoes into even sized cubes.
  • There is no need to peel the potatoes. Waxy potatoes have tender skin, which adds flavor and nutrients to the Instant Pot potato salad recipe.
  • Pressure cook hard boiled eggs at the same time as the potatoes.
  • Use a trivet or the steamer basket so the potatoes and eggs are above the water.
  • Cool the cooked potatoes and eggs quickly by transferring them to an ice bath for a few moments.
  • Combine the cooled potatoes with the delicious potato salad dressing.
  • Don't overmix, or you will have mashed potatoes.
  • If you don’t have apple cider vinegar, you can swap out for the vinegar you have stored in your pantry.
  • You can customize Instant Pot Potato Salad as you wish. I added sweet corn and peppers to my Instant Pot Potato Salad, but you can add mustard and pickles for a classic Potato Salad flavor.
  • Refrigerate the potato salad for at least an hour before serving.
  • Taste and adjust the seasoning as needed before serving.
  • Storage - keep in an airtight container inside the fridge for up to 4 days.
  • There are 8 WW Blue Plan SmartPoints in one serving of this.

Nutrition Information

Calories 283kcal (14%) Carbohydrates 24g (8%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 11g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 75mg (25%) Sodium 194mg (8%) Potassium 649mg (19%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 569IU (11%) Vitamin C 27mg (30%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 283

% Daily Value*

Calories 283kcal 14%
Carbohydrates 24g 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 75mg 25%
Sodium 194mg 8%
Potassium 649mg 14%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 569IU 11%
Vitamin C 27mg 30%
Calcium 29mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.