Easy Instant Pot Potato Salad
This Easy Instant Pot Potato Salad is a quick and creamy side dish perfect for summer gatherings.
Equipment
- Instant Pot
- Mixing Bowl
- Colander
Ingredients
Potatoes
- 2 pounds baby potatoes, halved or red potatoes
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1/2 cup finely chopped celery
- 1/2 cup diced red onion
- 1/2 cup sweet pickle relish
- 3 hard-boiled eggs, chopped (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions (scallions)
Instructions
- 1. Rinse the baby potatoes under cold water and halve them for even cooking.
- 2. Place the halved potatoes in the Instant Pot and add 1 cup of water.
- 3. Close the lid and set the Instant Pot to high pressure for 5 minutes. Perform a quick release after cooking.
- 4. Check the potatoes for doneness; they should be fork-tender. Drain and cool for 10-15 minutes.
- 5. In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk until smooth.
- 6. Fold the cooled potatoes into the dressing along with celery, red onion, sweet pickle relish, and hard-boiled eggs (if using).
- 7. Fold in parsley and green onions. Taste and adjust seasoning if necessary.
- 8. Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
For variations, consider adding different herbs, vegetables, or proteins to customize your potato salad.