Make this Easy Instant Pot Potato Salad: creamy, crunchy, fluffy Pressure Cooker Potato Salad makes an instant classic crowd-pleaser! Cook the potatoes & eggs together at the same time with no steamer basket. So rich & addictive to eat that friends will beg for your secrets! 😉

Are you excited that Summer is just around the corner? I know I am!! Every summer, my parents would bring us around the city to explore different parks. We’d enjoy lovely picnics and delicious BBQ surrounded by beautiful trees and water. The best part? You can probably tell from my big smile…No homework! hehe~ Dad would load up the grill & tools, along with our bikes on the car. Then, mom would prepare lots of yummy sandwiches, hot dogs, salad, corn on the cob, pop, and popsicles. Yum!

After we finish our food, I’d race my brother on our bikes around the trails and go crazy at the playgrounds. Who knew these simple moments would become some of my most treasured memories. 🙂

And, how can we miss out on this Instant Classic Potato Salad? In pursuit of a heart-winning bowl of Classic Potato Salad to satisfy our palates… Time for an Instant Pot Potato Salad Experiment!!

SUBSCRIBE FOR FREE RECIPES + TIPS Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free! SUBSCRIBE! Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways! What We Look for in a Perfect Instant Pot Potato Salad Potatoes are tender, light, fluffy, seasoned to the core

Salad dressing is light, flavorful, rich – sweet, tangy, savory flavors are well balanced

A mouthful of creamy, smooth potato salad is full of crunchy bits while potatoes are tender to the bite

From flavors to textures, the Potato Salad is exciting in your mouth!

Instant Pot Potato Salad Experiment Potato salad might be one of easiest classic sides or party dishes that everybody seems to know how to make. I’m sure many of you have been whipping out bowls of potato salad for years! But, of the numerous restaurants & parties we’ve been to, the perfect bowl of Potato Salad is not easy to come by…

Common Problems with Potato Salad Using the wrong types of potatoes – not all potatoes are created equal!

Potatoes come out too hard, too mushy or soggy

Salad dressing is too thick, heavy, or bland

Potatoes are underseasoned

Potato salad is out of balance – potato:dressing ratio, flavors, or textures

Russet Potatoes vs Red Potatoes Battle So first off, choosing the right types of potatoes. Since Kenji, author of The Food Lab: Better Home Cooking Through Science recommended Russet Potatoes over Red Potatoes for making the perfect Potato Salad, we thought we’d test it out to see the difference. 🙂 Potatoes Battle Pressure Cooker: Instant Pot Electric Pressure Cooker

Instant Pot Electric Pressure Cooker Altitude: close to sea level

close to sea level Potatoes: Russet Potatoes vs Red Potatoes cut into 1 inch cubes

Russet Potatoes vs Red Potatoes cut into 1 inch cubes Liquid: 1 cup of cold tap water + 2 1/2 teaspoons fine table salt + 1 tablespoon (15ml) unseasoned rice vinegar

1 cup of cold tap water + 2 1/2 teaspoons fine table salt + 1 tablespoon (15ml) unseasoned rice vinegar Time: 0 min

0 min Pressure: High Pressure

High Pressure Release Method: immediately Quick Release

immediately Quick Release Cooking Method: directly in the water mixture

Potatoes Battle Test Results: Russet Potatoes: slightly more tender, similar in saltiness, more tangy

slightly more tender, similar in saltiness, more tangy Red Potatoes: slightly harder, similar in saltiness, less tangy In conclusion, it’s true that Russet Potatoes absorb the seasonings & flavors better than Red Potatoes in the Pressure Cooker. Though you can taste the differences in flavor & texture, the differences are relatively minor.

Best Cooking Method for Instant Pot Potato Salad Now that we’re confident in using Russet Potatoes, we need to find out the perfect cooking condition to make the potatoes tender, light, fluffy, and flavorful. Then, we can proceed to test if it works with cooking both potatoes + eggs together in the Instant Pot. We conducted 7+ tests with Potatoes & Eggs using different amounts of liquid, table salt, cooking time, on a steamer rack or directly in the Pot in our Instant Pot Electric Pressure Cooker. Here are the Instant Pot Potato Salad Experiment Results: *HP = High Pressure; LP = Low Pressure; QR = Quick Release We achieved our desired Instant Pot Potato Salad with Test #7.

You’ll Enjoy Instant Pot Potato Salad Because: You’ll be a star at the party and picnic for bringing this crowd-winning Instant Classic Potato Salad 😉

for bringing this crowd-winning Instant Classic Potato Salad 😉 Super easy to make – you can cook the potatoes AND eggs together in the same pot at the same time (no extra racks/bowls needed)

A delicious balance of savory, tangy, spiced, and sweet flavors with crunchy, fluffy, and creamy textures – so satisfying to eat!!

Made with simple ingredients from your pantry Time to make some tasty Potato Salad in Instant Pot!

Instant Pot Potato Salad Creamy, Crunchy, Fluffy Instant Pot Potato Salad makes an instant classic crowd-pleaser! Cook the potatoes & eggs together at the same time with no extra rack or bowl. So rich & addictive to eat!! 4.99 from 66 votes Total: 45 minutes Servings: 8 - 12 Calories: 299 kcal Author: Amy + Jacky Print Ingredients 3 1/3 lb russet potatoes , peeled, cut into 1 inch cubes 3 1/3 lb russet potatoes , peeled, cut into 1 inch cubes

3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar , divided 3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar , divided

2 1/2 teaspoons fine table salt 2 1/2 teaspoons fine table salt

4 cups (1L) cold water 4 cups (1L) cold water Dressing Ingredients 3 (200g) large eggs , hard boiled and finely chopped 3 (200g) large eggs , hard boiled and finely chopped

1 (102g) small red onion , finely diced 1 (102g) small red onion , finely diced

1 (55g) dill pickle or cornichon , finely diced 1 (55g) dill pickle or cornichon , finely diced

3 (120g) stalks celery , finely diced 3 (120g) stalks celery , finely diced

8 – 10 stems fresh dill , finely chopped 8 – 10 stems fresh dill , finely chopped

1 cup (250g) full fat mayonnaise 1 cup (250g) full fat mayonnaise

1 tablespoon (15g) whole grain mustard 1 tablespoon (15g) whole grain mustard

1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar 1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar

1/2 teaspoon garlic powder 1/2 teaspoon garlic powder

Kosher salt and ground black pepper to taste Kosher salt and ground black pepper to taste Tools Instant Pot Pressure Cooker Don't Miss This! Jump to our Step By Step Photo Guide Instructions Pressure Cook Potatoes and Eggs: Add 2 ½ tsp fine table salt, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and 4 cups (1L) cold water in Instant Pot. Submerge all the potato cubes in the water mixture and layer the 3 large eggs on top. Close lid and pressure cook at Low Pressure for 0 minute + Quick Release. Immediately release the pressure and carefully open the lid. * Note : the “get up to pressure” time will take roughly 23 - 24 minutes, and the potatoes and eggs will be done. Taste one of the potato cubes to make sure they're done. If your potato cubes are larger, they may need to sit in the hot water for a few more minutes to finish cooking. Place hard boiled eggs in cold water and gently drain the potato cubes with a colander.

Prepare Ingredients: While the potatoes and eggs are cooking, prepare the remaining ingredients. Don’t put away the knife and the chopping board as you will have to finely chop the hard boiled eggs later.

Cool Potatoes: Gently layer hot potato cubes on a large tray. Drizzle and season potato cubes with 2 tbsp (30ml) rice vinegar or apple cider vinegar while they are hot. Let the potatoes cool for 30 minutes. Finely chop the hard-boiled eggs once they are cool to touch.

Make Salad Dressing: In a large mixing bowl, add 1 cup (250ml) mayonnaise, finely diced ingredients (red onion, pickle, and celery), finely chopped hard boiled egg, 1 tbsp (15g) whole grain mustard, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and ½ tsp garlic powder. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula. Gently fold in the cooled potatoes with a silicone spatula. Taste the salad and season with more kosher salt & fresh ground black pepper to taste. Don’t overmix as you don’t want the potato salad to be too mushy. * Pro Tip : You will want the potato salad to be a little on the salty side because putting it in refrigerator will decrease the perception of seasoning. Cover & place potato salad in refrigerator for at least 3 hours. The potatoes will harden a little once they are cooled.

Serve: Serve potato salad as a side dish, bring them to a potluck or picnic! Be sure to print out a few copies of the recipe because I am sure someone will ask. Enjoy~ 😉 ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 Recipe Notes: Total Cooking Time: indicated total cooking time excludes the inactive cooling time. Storage Duration: Potato salad will last for 3 days in the fridge or no more than 2 hours under a hot sun! *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! Nutrition Information: Calories: 299 kcal (15%) Carbohydrates: 29 g (10%) Protein: 5 g (10%) Fat: 18 g (28%) Saturated Fat: 3 g (19%) Cholesterol: 58 mg (19%) Sodium: 778 mg (34%) Potassium: 706 mg (20%) Fiber: 2 g (8%) Sugar: 2 g (2%) Vitamin A: 200 IU (4%) Vitamin C: 10.5 mg (13%) Calcium: 38 mg (4%) Iron: 1.7 mg (9%) Tried this recipe? Mention @pressurecookrecipes or tag #AmyJacky!

Preparation First wash, peel, then cut potatoes into 1-inch cubes. *Pro Tip: try your best to cut the potatoes evenly into 1 inch cubes – this ensures the potatoes are cooked evenly to the core & consistent among the whole batch of potatoes.

1 Pressure Cook Potatoes and Eggs Add 2 ½ tsp fine table salt, 1 tbsp (15ml) unseasoned rice vinegar or apple cider vinegar, and 4 cups (1L) cold water in the pressure cooker. Submerge all the potato cubes in the water mixture and layer the 3 large eggs on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Method: Pressure Cook at Low Pressure for 0 minute, then Quick Release *Pro Tip 1: the “get up to pressure” time will take roughly 23 minutes, and the potatoes and eggs will be done. Immediately release the pressure and carefully open the lid. Taste one of the potato cubes to make sure they’re done. If your potato cubes are larger, they may need to sit in the hot water for a few more minutes to finish cooking. Place hard boiled eggs in cold water and gently drain the potato cubes with a colander. *Pro Tip 2: Handle with Care – The potatoes will harden up once cooled and chilled in the refrigerator 🙂

2 Prepare the Ingredients While the potatoes and eggs are cooking, prepare the rest of the ingredients. *Pro Tip: Don’t put away the knife and the chopping board as you will have to finely chop the hard-boiled eggs later.

3 Cool Potatoes Inactive (Cooling) Time: 30 mins Gently layer hot potato cubes on a large tray. Drizzle and season potato cubes with 2 tbsp (30ml) rice vinegar or apple cider vinegar while they are hot. Let the potatoes cool for 30 minutes. Finely chop the hard-boiled eggs once they are cool to touch.

4 Make Salad Dressing In a large mixing bowl, add 1 cup (250ml) mayonnaise, finely diced ingredients (red onion, pickle, and celery), finely chopped hard-boiled egg, 1 tbsp (15g) whole grain mustard, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and ½ tsp garlic powder. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula. Gently fold in the cooled potatoes with a silicone spatula. Taste the salad and season with more kosher salt & fresh ground black pepper to taste. *Pro Tip 1: Don’t overmix as you don’t want the potato salad to be too mushy. *Pro Tip 2: You will want the potato salad to be a little on the salty side because putting it in the refrigerator will decrease the perception of seasoning. Cover & place potato salad in the refrigerator for at least 3 hours. The potatoes will harden a little once they are cooled.