Most potato salads seem to take forever, boiling, peeling, chopping, mixing. But I found a way to cut the whole process down to a third—thanks to my Instant Pot. It’s like a culinary fraud I was secretly proud of, turning a weekend chore into a weekday celebration.
Using the Instant Pot, the potatoes come out perfectly tender—no more overboiled mush or undercooked chunks. The best part? Less water, less mess, and a flavor that’s just as creamy and seasoned as the traditional version, just faster. Plus, I get to skip the lingering smell of boiled potatoes in the air.
Instant Pot Potato Salad
Equipment
- Instant pot
- Mixing bowl
- Measuring cups and spoons
- Knife
Ingredients
- 2 pounds potatoes preferably Yukon Gold or red potatoes
- 1/2 cup mayonnaise for creaminess
- 1 tablespoon yellow mustard adds tang
- 2 hard-boiled eggs eggs chopped for texture
- 1 small red onion finely chopped
- to taste salt and black pepper
Instructions
- Peel or scrub the potatoes thoroughly to remove any dirt, then cut them into uniform chunks for even cooking.
- Add the potato chunks to the Instant Pot and pour in enough water to just cover them. Secure the lid and set the valve to sealing.
- Select the Manual or Pressure Cook setting and cook on high pressure for 5 minutes. Once done, quick release the pressure and carefully open the lid.
- Drain any excess water from the potatoes and gently transfer them to a large mixing bowl. Let them cool for a few minutes until they are just warm.
- Add mayonnaise, yellow mustard, and chopped eggs to the bowl, then gently fold everything together until the potatoes are coated evenly and the mixture is creamy.
- Finely chop the red onion and stir it into the potato salad, distributing it evenly for a slight crunch and sharp flavor.
- Season with salt and black pepper to taste, then give everything a final gentle fold to combine all the flavors.
- Cover the bowl and refrigerate the potato salad for at least 30 minutes to allow flavors to meld and chill the dish thoroughly.
- Serve the potato salad cold, garnished with additional herbs or seasoning if desired, and enjoy the creamy texture and balanced flavors.
This recipe is a lifesaver when time is tight but a cold, comforting potato salad is non-negotiable. It’s perfect for picnics, quick dinners, or a last-minute potluck contribution. The creamy texture and peppery punch make it stand out even among classic sides.
Now, every time I whip this up, I feel a little victorious—like I cracked the code on a timeless dish. It’s the kind of recipe that makes you wonder why you ever bothered with complicated steps. Simple, quick, and undeniably satisfying—who could ask for more?
