Instant Pot Potato Salad

Instant Pot Potato Salad must be one of the easiest and most delicious things that you could ever cook in your Instant Pot Pressure Cooker. You prepare your mustard mayonnaise while your eggs and potatoes cook in the Instant Pot, then mix and serve.

As a child I absolutely hated potato salad. I thought it was the devil. I mean potatoes are supposed to be warm and it is totally disgusting to have them cold!!!

I think when I originally tried potato salad it would have been as a side dish at a barbecue and the British potato salad is rather boring.

It is literally just potatoes, salad cream and a little seasoning.

From that point forward, whenever there was any potato salad on offer at a barbecue or on a buffet, I would never touch it.

But fast forward to this summer and being on our summer road trip and suddenly ever Lidl we visited had potato salad.

I have never seen so many potato salads before and decided I might as well try it and see if I still hate it.

Well from one small tub purchased in Germany, we all argued over the last mouthful (well apart from Kyle who hates eggs) and before long I had the Instant Pot out and I was in love with Instant Pot Potato Salad.

Irony must play a big part in this Instant Pot Potato Salad. After all, here I am in Germany trying an American style potato salad.

Not only has it been purchased in the most famous German supermarket, but also in Germany. When they rock their own kind of German Potato Salad.

German Potato Salad Vs American Potato Salad

The potato salad originated in Germany, with many versions around the world including the American version.

In Germany if you have a potato salad it will be free of mayonnaise. Instead you will have your potato salad made in a broth instead. It often includes bacon and vinegar in the ingredients list.

The American potato salad is heavy on the mayonnaise (or in some cases sour cream) and often includes lots of onion and celery too.

The biggest difference for many with the potato salad, is that the German potato salad is served warm, whilst the American potato salad is served cold.

American or German I suddenly wanted to eat Instant Pot potato salad for the rest of the summer!

How To Make Potato Salad In The Instant Pot

Instant Pot Potato Salad is so easy. It’s the kind of Instant Pot recipe that has beginner written all over it.

It is perfect for a quick side dish in summer, at parties, at barbecues or just when you want some comfort food with your chicken.

To make Instant Pot Potato Salad, you literally peel and dice lots of potatoes, add a few eggs and steam in the Instant Pot Pressure Cooker together.

Then while your potatoes go to pressure, you can prep your mayonnaise and anything else that you wish to add.

Then once the eggs and potatoes are cooked, throw everything in and mix well!

After that, simply allow it to chill and serve!

Many people use baby potatoes, that are popular in the summer to make their potato salad.

But its just as nice peeling any type of potato and then serving it up whenever you have a party to take food to.

I am sure this Christmas for example, I will be serving it as a side dish alongside the excessive amount of leftover turkey that we will have in!

Print Recipe

Instant Pot Potato Salad

American Potato Salad in the Instant Pot loaded with creamy mayonnaise, hard boiled eggs and chunks of potatoes. The perfect side dish and so easy to make in the Instant Pot Pressure Cooker.

Prep Time3 mins

Cook Time5 mins

Total Time8 mins

Servings: 4

Calories: 291kcal

Author: RecipeThis.com

Ingredients

• Food Containers
• Instant Pot
• Instant Pot Steamer Basket
• 1 Kilo Baby Potatoes
• 4 Small Eggs
• Peas optional
• 180 ml Garlic Mayonnaise
• 1 Tbsp Mustard Powder
• 2 Tsp Cumin
• 1 Tsp Parsley
• Salt & Pepper

Metric - Imperial

Instructions

• If you have a steamer basket place it into the bottom of the Instant Pot inner pot.
• Chop the baby potatoes into quarters. Place them into the Instant Pot inner pot. Season them well with salt and pepper. Add the mustard powder.
• Pour over 1 cup of cold water.
• Add your eggs on top of the potatoes so that they are sturdy and don’t rattle about.
• Place the lid on your Instant Pot, set the valve to sealing and cook on manual pressure for 5 minutes.
• Manually release pressure when it beeps.
• Drain the potatoes and remove the eggs. Place the potatoes back in the Instant Pot.
• Peel and dice the eggs and add them back to the potatoes.
• Add seasonings and mayonnaise and mix well.
• 10. Add to storage containers, chill and serve cold later.

Notes

You can also use a steamer basket to stack your potatoes and eggs on as you put it in the Instant Pot. It can stop some of the potatoes from cooking in the water, while others are not. Here is a list of all the Instant Pot Accessories that we use. Peas in your Instant Pot Potato Salad is an optional extra.

 

We only add peas when we are taking them to a party (like you can see below) the rest of the time we cook it without. It just works as a filler when you are feeding several people. If some of your baby potatoes are much bigger than others, then I recommend that you chop the bigger ones into 6th and your medium ones into ¼ pieces.

 

I love a nice touch of garlic in my potato salad and use Alioli. It’s a delicious Spanish mayonnaise and here is a good brand. If you don’t want your mustard too strong then add it when you put the potatoes on to steam. It will dilute it a little.

Nutrition

Calories: 291kcal | Carbohydrates: 10g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 485mg | Potassium: 157mg | Fiber: 0g | Sugar: 0g | Vitamin A: 250IU | Vitamin C: 3.7mg | Calcium: 34mg | Iron: 1.6mg

Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.

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