This Instant Pot Potato Salad recipe is a game-changer for any home cook. It combines russet yukon gold potatoes, eggs, and a unique blend of ingredients for a flavorful twist. The beauty of an Instant Pot is it can do the heavy lifting, making this dish incredibly easy to prepare.
Photos of Instant Pot Potato Salad Recipe
Most ingredients for the Instant Pot Potato Salad are common in many households. However, pickle juice might not be readily available. If you don't have it, you can find it in the canned goods section of a supermarket. Dill pickles are also essential for this recipe and can be found in the same aisle. Lastly, russet yukon gold potatoes are recommended for their texture and flavor when pressure cooked.
Essential Ingredients for Instant Pot Potato Salad
Russet yukon gold potatoes: These potatoes are known for their creamy, buttery texture and golden color. They hold up well during pressure cooking.
Eggs: They add a good source of protein and a nice contrast in texture.
Pickle juice and dill pickles: They provide a tangy and slightly sweet flavor that sets this potato salad apart.
Parsley: Adds a fresh, vibrant flavor to lighten up the potato salad.
Red onion, celery, scallions, carrot, and red bell pepper: These add crunch, color, and a variety of flavors, from sweet to sharp.
Mayonnaise: It binds all the ingredients together and provides a creamy base.
Dijon mustard: It gives a subtle heat and complex tang to the salad.
Ground black pepper and salt: For seasoning and enhancing the overall flavor of the salad.
One reader, Julian Kellogg says:
This instant pot potato salad recipe is a game-changer! The potatoes and eggs cook perfectly in the instant pot, and the flavors are amazing. The combination of pickles, mayo, and mustard creates a delicious dressing. It's a hit at every gathering, and it's so easy to make. Highly recommend!
Essential Techniques for Making Instant Pot Potato Salad
How to cook potatoes and eggs in the pressure cooker: This technique involves cooking the potatoes and eggs together in a pressure cooker to save time and effort. It ensures that the potatoes and eggs are perfectly cooked and ready to be used in the potato salad.
How to perform a quick pressure release: After the cooking process is complete, it's important to perform a quick pressure release to allow the pressure to escape from the pressure cooker. This ensures that the potatoes and eggs can be safely removed and cooled down for further preparation.
How to cube the potatoes: Once the potatoes are cooled, they need to be cubed into bite-sized pieces for the salad. This technique involves cutting the potatoes into uniform cubes to ensure even distribution of flavors and textures in the potato salad.
How to peel and chop hard-boiled eggs: After cooling the hard-boiled eggs, they need to be peeled and chopped coarsely. This technique involves carefully peeling the eggs and then chopping them into small pieces to be incorporated into the potato salad.
How to fold the dressing with the potato mixture: When adding the mayonnaise, mustard, and pepper dressing to the potato mixture, it's important to fold the ingredients gently to avoid mashing the potatoes. This technique ensures that the dressing is evenly distributed without breaking down the potatoes.
How to store the potato salad: If there are leftovers, it's important to store the potato salad properly in the refrigerator. This technique involves transferring the salad to an airtight container and ensuring it is properly chilled to maintain freshness.
How To Make Instant Pot Potato Salad
This potato salad is cooked quickly and easily in a pressure cooker. It has hard-boiled eggs, carrots and celery tossed in mayo and mustard dressing.
Serves:
Ingredients
- 2lbsrusset yukon gold potatoes,peeled and quartered if russets, halved if yukon gold
- 2largeeggs
- ¼cuppickle juice,(from a jar of kosher dill pickles), plus more to taste
- 3tbspdill pickles,finely chopped
- ¼cupparsley,chopped
- ½cupred onion,chopped
- 2stalkscelery,chopped
- 2scallions,chopped, including the greens
- 1mediumcarrot,peeled and finely chopped
- ½redbell pepper,chopped
- ½cupmayonnaise
- 2tspdijon mustard
- ½tspground black pepper
- salt,to taste
Instructions
-
Pour a cup of water into a pressure cooker and place a steamer basket inside. Add the quartered potatoes and place the eggs on top.
-
Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. If using an Instant Pot, select the “Steam” program, then adjust the time to 5 minutes. If the pressure cooker does not have a “Steam” program, set it manually to “High Pressure” for 5 minutes.
-
The pressure cooker will take 10 to 15 minutes to come up to full pressure. Cook time begins once it has reached full pressure.
-
Right when the timer goes off, perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.” It will take a minute or two for the pressure to release completely.
-
Cool the potatoes and eggs, then chop. Wearing a pair of heat-proof mitts, remove the steamer basket from the pressure cooker. Put the eggs in a bowl of cold water, and leave the potatoes to cool in the basket for 10 minutes.
-
Once cool, cube the potatoes. Peel the eggs and chop them coarsely. Keep the potatoes and eggs separate.
-
Put the potatoes into a large mixing bowl. Gently fold in the juice from the Kosher dill pickles. Add the finely chopped pickles followed by the parsley, onions, celery, scallions, chopped hard-boiled eggs, carrots, and red bell pepper.
-
In a separate small bowl, mix the mayonnaise with mustard and pepper. Gently fold the dressing with the potato mixture. Taste and add additional salt as needed.
-
Serve the potato salad warm or chilled. The potato salad will keep for up to 3 days in the refrigerator.
Nutrition
- Calories: 219.55kcal
- Fat: 12.55g
- Saturated Fat: 2.10g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.29g
- Polyunsaturated Fat: 7.00g
- Carbohydrates: 22.96g
- Fiber: 3.48g
- Sugar: 2.32g
- Protein: 4.39g
- Cholesterol: 52.13mg
- Sodium: 432.65mg
- Calcium: 38.89mg
- Potassium: 604.20mg
- Iron: 1.42mg
- Vitamin A: 107.63µg
- Vitamin C: 36.62mg
Pro Tip for Perfecting Your Instant Pot Potato Salad
When making this instant pot potato salad, it's important to cut your potatoes into even pieces before cooking. This ensures that they cook evenly and at the same rate, preventing some pieces from becoming too soft while others are still hard. Additionally, when adding the pickle juice, be sure to do so gradually, gently folding it into the potatoes. This allows the potatoes to absorb the juice, enhancing their flavor without making the salad too wet or soggy.
Time-Saving Tips for Making Instant Pot Potato Salad
Prep ahead: Chop and prepare all the vegetables and eggs the night before. Store them in airtight containers in the refrigerator, so when you're ready to make the potato salad, everything is ready to go.
Use a mandoline: To quickly and uniformly slice the potatoes and other vegetables, use a mandoline slicer. It will save you time and ensure even cooking.
Multi-task: While the potatoes and eggs are cooking in the instant pot, use that time to prepare the dressing and chop the remaining ingredients. This way, everything comes together more efficiently.
Instant pot: Utilize the instant pot to cook the potatoes and eggs simultaneously, cutting down on overall cooking time and allowing for a quicker assembly of the potato salad.
One-pot cooking: By using the instant pot, you can cook, steam, and prepare the potato salad all in one pot, minimizing the number of dishes and cleanup required.
Batch cooking: Make a larger batch of potato salad to have leftovers for the week, saving time on preparing lunches or side dishes for multiple meals.
Substitute Ingredients For Instant Pot Potato Salad Recipe
russet yukon gold potatoes - Substitute with red potatoes: Red potatoes have a similar texture and flavor to Yukon gold potatoes, making them a suitable substitute for this recipe.
mayonnaise - Substitute with Greek yogurt: Greek yogurt can provide a creamy texture and tangy flavor similar to mayonnaise, while also adding a boost of protein to the dish.
dill pickles - Substitute with bread and butter pickles: Bread and butter pickles offer a slightly sweeter flavor compared to dill pickles, adding a unique twist to the potato salad.
red onion - Substitute with sweet onion: Sweet onions have a milder flavor compared to red onions, making them a suitable substitute for those who prefer a less pungent onion flavor.
celery - Substitute with fennel: Fennel provides a similar crunchy texture and a hint of anise flavor, adding a unique twist to the potato salad.
mayonnaise - Substitute with avocado: Mashed avocado can provide a creamy texture and a subtle, buttery flavor, serving as a healthier alternative to mayonnaise.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with the added texture of mustard seeds, enhancing the overall taste of the potato salad.
How to Beautifully Present Your Instant Pot Potato Salad
Elevate the plating: When presenting the potato salad, consider using a ring mold to create a neat and elegant stack of potato salad in the center of the plate. This will give the dish a refined and polished look.
Garnish with fresh herbs: Sprinkle the potato salad with freshly chopped chives or dill to add a pop of color and a burst of fresh flavor. The vibrant green hues will enhance the visual appeal of the dish.
Incorporate edible flowers: Introduce a touch of sophistication by delicately placing edible flowers, such as nasturtiums or pansies, on the potato salad. The blossoms will lend a touch of elegance and a subtle floral note to the presentation.
Utilize microgreens: Arrange a small bundle of microgreens, such as arugula or radish sprouts, on top of the potato salad to introduce a visual contrast and a hint of peppery freshness.
Enhance with a drizzle: Consider drizzling a swirl of high-quality olive oil or a balsamic reduction around the edge of the plate to add a touch of finesse and a complementary flavor element to the dish.
Embrace symmetry: Arrange the components of the potato salad with precision, aiming for a balanced and symmetrical presentation that showcases attention to detail and culinary artistry.
Opt for elegant tableware: Select sophisticated and minimalist tableware to showcase the potato salad, allowing the vibrant colors and textures of the dish to take center stage.
Consider the negative space: Embrace the concept of negative space on the plate, allowing the potato salad to be the focal point while maintaining an overall sense of visual harmony and elegance.
Essential Tools for Making Instant Pot Potato Salad
Pressure cooker: A kitchen appliance used to cook food quickly using steam pressure. It's perfect for cooking the potatoes and eggs for the potato salad recipe.
Steamer basket: A basket used for steaming food, allowing the steam to cook the food evenly. It's essential for steaming the potatoes and eggs in the pressure cooker.
Mixing bowl: A bowl used for combining ingredients. It's necessary for mixing the potato salad ingredients and dressing.
Small bowl: A smaller-sized bowl used for mixing or preparing smaller quantities of ingredients. It's used for mixing the mayonnaise, mustard, and pepper for the potato salad dressing.
Heat-proof mitts: Protective gloves designed to handle hot items, such as the steamer basket and pressure cooker, safely.
Knife: A sharp utensil used for cutting and chopping ingredients, such as the potatoes, eggs, pickles, onions, celery, scallions, carrots, and red bell pepper.
Cutting board: A flat board used for cutting and preparing ingredients. It provides a stable surface for chopping the vegetables and other ingredients.
Bowl of cold water: A bowl filled with cold water used for cooling the hard-boiled eggs after cooking.
Serving dish: A dish used for serving the potato salad, whether it's warm or chilled.
Storing and Freezing Instant Pot Potato Salad
To store the instant pot potato salad, transfer it to an airtight container and refrigerate for up to 3-4 days. The flavors will meld together and improve over time, making it even more delicious the next day.
If you want to freeze the potato salad, it's best to do so without the mayonnaise and hard-boiled eggs. Prepare the salad as directed, but omit these ingredients. Transfer the mixture to a freezer-safe container, leaving about an inch of headspace for expansion. Freeze for up to 2-3 months.
When ready to serve the frozen potato salad, thaw it overnight in the refrigerator. Once thawed, drain any excess liquid and gently fold in the reserved mayonnaise, hard-boiled eggs, and any additional seasonings to taste. The texture may be slightly different due to the freezing process, but the flavors will still be delicious.
If you have leftover potato salad that already contains mayonnaise and hard-boiled eggs, it's not recommended to freeze it. The mayonnaise can separate and become watery, while the eggs can become rubbery and unappetizing. It's best to enjoy the leftovers within 3-4 days when stored in the refrigerator.
To extend the shelf life of the potato salad, make sure to use clean utensils when serving and avoid leaving it at room temperature for more than 2 hours. If you're serving the salad outdoors during warm weather, keep it chilled in a bowl of ice to prevent spoilage.
How To Reheat Leftover Potato Salad
- The best way to reheat leftover instant pot potato salad is to let it come to room temperature for about 30 minutes before serving. This allows the flavors to meld together and the texture to soften slightly.
- If you prefer your potato salad warm, you can reheat it gently in the microwave. Place the desired amount in a microwave-safe bowl and heat it in 30-second intervals, stirring between each interval, until it reaches your desired temperature. Be careful not to overheat, as this can cause the mayonnaise to separate and become oily.
- Another option is to reheat the potato salad in a skillet over low heat. Add a small amount of water or chicken broth to the pan to prevent the salad from drying out. Stir the salad gently as it heats up, until it reaches your desired temperature.
- If you have a lot of leftover potato salad, you can also reheat it in the oven. Preheat the oven to 350°F (175°C) and place the potato salad in an oven-safe dish. Cover the dish with foil and heat for about 15-20 minutes, or until it's heated through. Stir the salad halfway through the reheating process to ensure even heating.
- Regardless of the reheating method you choose, be sure to taste the potato salad before serving and adjust the seasoning if needed. You may want to add a little extra salt, pepper, or pickle juice to brighten up the flavors.
Interesting Trivia About Potato Salad
Potato salad is a popular dish in many countries and is often served as a side dish at barbecues, picnics, and potlucks. It is believed that potato salad originated in Germany and was brought to the United States by European immigrants. The dish has evolved over time, with different regions adding their own unique ingredients and flavors. In the United States, potato salad is often associated with summertime gatherings and is a staple at Fourth of July celebrations. It is a versatile dish that can be customized with various ingredients such as bacon, chives, or mustard to suit different tastes.
Is Making Potato Salad in an Instant Pot Cost-Effective?
The cost-effectiveness of this instant pot potato salad recipe is quite high. Potatoes, eggs, pickles, and other ingredients are generally affordable and readily available. The versatility of the dish also makes it a great option for using up leftover ingredients. Considering the relatively low cost of the ingredients and the potential to serve a family of four, the approximate cost would be around $10-$12. Rating: 9/10.
Is This Potato Salad Recipe Healthy or Unhealthy?
The instant pot potato salad recipe is relatively healthy, as it includes a variety of vegetables such as potatoes, celery, scallions, carrots, and red bell peppers. These ingredients provide essential vitamins, minerals, and fiber. The use of eggs adds protein to the dish, while the mayonnaise and dijon mustard contribute to the creamy texture and tangy flavor. However, the recipe also contains some less healthy components, such as the mayonnaise, which is high in fat and calories. The sodium content may also be elevated due to the addition of salt and pickle juice.
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of mayonnaise used or opt for a lighter, low-fat version to decrease the overall fat and calorie content
- Increase the proportion of vegetables in the salad to boost the fiber and nutrient content while reducing the calorie density
- Use fresh herbs like dill or chives to add flavor without relying on excessive salt
- Replace some of the mayonnaise with plain Greek yogurt for a protein-rich, lower-fat alternative that maintains the creamy texture
- Experiment with adding other nutrient-dense ingredients such as chopped kale, diced apples, or toasted nuts for added crunch and flavor
Editor's Opinion on This Instant Pot Potato Salad Recipe
The Instant Pot Potato Salad recipe is a delightful twist on the classic dish. The use of the Instant Pot for cooking the potatoes and eggs streamlines the process, making it a convenient option for busy home cooks. The combination of dill pickles, parsley, and red onion adds a refreshing and vibrant flavor to the salad, while the addition of red bell pepper and carrots provides a lovely crunch. The creamy dressing, with a hint of dijon mustard, ties everything together beautifully. This recipe is a perfect balance of flavors and textures, making it a crowd-pleaser for any occasion.
Enhance Your Instant Pot Potato Salad Recipe with These Unique Side Dishes:
Similar Recipes to Try If You Love Potato Salad
Why trust this Instant Pot Potato Salad Recipe:
This recipe uses fresh potatoes and eggs cooked to perfection in an instant pot, ensuring a delicious and consistent result. The combination of pickle juice, dill pickles, and mustard adds a unique and tangy flavor profile. Additionally, the use of mayonnaise provides a creamy texture, while the inclusion of celery, onions, and bell pepper offers a satisfying crunch. The careful instructions and attention to detail demonstrate the reliability and trustworthiness of this potato salad recipe.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Jamie Oliver’s Potato Salad with Lemon and Dill Recipe
Bacon Potato Salad Recipe
Potato Colcannon Recipe
Potato Salad with Capers, Olives and Bacon Recipe
Summer Potato Salad Recipe
Copycat Arby’s Potato Cakes Recipe
Grilled Red Onion & Potato Salad Recipe
Parma Pork with Potato Salad Recipe
Loaded Baked Potato Soup Recipe
Golden Corral Copycat Potato Salad Recipe
Best Roasted Sweet Potato Salad Recipe
