Description
This Instant Pot Potato Salad recipe offers a quick and easy way to make a classic creamy potato salad with perfectly cooked Yukon gold potatoes and hard-boiled eggs. The salad combines a tangy mayonnaise and mustard dressing with dill pickle relish and fresh green onions, resulting in a flavorful, satisfying side dish that’s ready in just 25 minutes plus chilling time.
Ingredients
Potatoes & Eggs
- 1 1/2 pounds Yukon gold potatoes
- 2 large eggs
Dressing & Add-Ins
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard (or more, to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup dill pickle relish (with juices)
- 2 green onions, sliced
Instructions
- Prepare Ingredients: Wash the potatoes and eggs thoroughly. Peel the potatoes if you prefer a smoother texture, then chop them into bite-sized pieces about the size of grapes for ideal cooking and eating.
- Load Instant Pot: Place the chopped potatoes into the Instant Pot’s inner pot. Nestle the whole eggs on top of the potatoes and add 1 cup of cold water to ensure proper steaming and pressure buildup.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to SEAL. Select the PRESSURE COOK function and set it to HIGH pressure for 5 minutes using the + button. The Instant Pot will take time to pressurize before the cooking timer begins.
- Make Dressing: While the potatoes and eggs cook, whisk together the mayonnaise, yellow mustard, salt, black pepper, and dill pickle relish in a bowl until fully combined into a creamy dressing.
- Release Pressure Safely: When the cooking time is complete, carefully use a wooden spoon to open the steam valve to release pressure quickly (a forced pressure release). Be sure to stand back and protect your hand from the hot steam.
- Cool and Peel Eggs: Once the valve drops and it’s safe to open the lid, remove the eggs and rinse them under cold water to stop cooking. Peel the eggs and dice them into small pieces, setting them aside for later mixing.
- Combine Salad: Drain the potatoes well and transfer them to a serving bowl. Pour the prepared mayonnaise dressing over the warm potatoes and gently stir to coat evenly. Stir in the diced eggs and sliced green onions. Taste and adjust seasoning with more mustard, salt, or pickle relish as desired.
- Chill Before Serving: Chill the potato salad in the refrigerator for 2 to 3 hours to meld the flavors and improve texture. Keep the salad tightly covered and consume within 3 days for best freshness.
Notes
- Yukon gold potatoes are preferred for their creamy texture when cooked, but other waxy potatoes can be substituted.
- Peeling potatoes is optional and based on personal preference for texture.
- Adjust the amount of mustard and pickle relish according to your taste preferences.
- The forced pressure release method quickly stops cooking, helping potatoes and eggs stay perfectly tender without becoming mushy.
- Chilling the potato salad before serving allows flavors to blend and the salad to firm up.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
