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Delicious Instant Pot Potato Salad Recipe for Quick Gatherings

Instant Pot Potato Salad

This Instant Pot Potato Salad is a quick and creamy side dish perfect for gatherings, made with baby potatoes, mayonnaise, and a touch of Dijon mustard.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Salad
  • 2 lb baby potatoes halved
  • 1 cup water
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup celery diced
  • ½ cup red onion diced
  • 4 hard-boiled eggs chopped
  • Fresh parsley chopped, for garnish

Equipment

  • Instant Pot
  • Colander
  • Large Bowl

Method
 

  1. Step 1: Place the halved baby potatoes in the Instant Pot and add 1 cup of water.
  2. Step 2: Close the lid of the Instant Pot and set the valve to sealing. Select the manual setting and cook on high pressure for 8 minutes.
  3. Step 3: Once the cooking time is complete, perform a quick release to release the pressure.
  4. Step 4: Carefully remove the lid and drain the potatoes in a colander. Allow them to cool for a few minutes.
  5. Step 5: In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix well.
  6. Step 6: Add the cooled potatoes, celery, red onion, and chopped hard-boiled eggs to the bowl. Gently fold the ingredients together until well combined.
  7. Step 7: Taste and adjust seasoning if necessary.
  8. Step 8: Transfer the potato salad to a serving dish and garnish with chopped fresh parsley.
  9. Step 9: Refrigerate for at least 1 hour before serving to allow flavors to meld. Enjoy!

Notes

This potato salad stores well in the fridge for up to 3 days. Make it a day ahead for even better flavor!