The Instant Pot is an excellent way to cook potato salad. With just one pot, cleanup is a breeze, and the electric pressure cooker won't add as much heat to the kitchen as two pans of boiling water would. While cooking time is only three minutes, make sure you allow an extra 15 minutes for pressure buildup.
Feel free to customize your potato salad with your family's favorite additions. Radishes, bell peppers, cucumbers, celery seeds, and scallions are all excellent options.
Yukon gold potatoes are not as starchy as russets but not as waxy as red potatoes, making them a great choice for potato salad. They hold their shape nicely like red potatoes while absorbing some of the dressing like russets.
- 3 pounds potatoes (such as Yukon gold)
- 1 teaspoon kosher salt (plus more, to taste)
- 6 large eggs
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup chopped dill pickle (with 1 tablespoon of pickle juice)
- 1 1/4 cups mayonnaise (or to taste)
- 1 1/2 tablespoons yellow or Dijon mustard
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- Optional: 2 tablespoons parsley (chopped)
Gather the ingredients.
Scrub and the potatoes—peeled or not—and cut them into 3/4-inch cubes.
Add 1 1/2 cups of water and 1 teaspoon of salt to the Instant Pot, then place a trivet and steaming basket in it. Alternatively, you could put another trivet on the first trivet to keep the potatoes from falling through into the water.
Add the cubed potatoes to the basket and place the eggs on the potatoes.
Secure the lid and make sure the steam release valve is in the sealing position. Choose pressure cook (or manual on some models) and set the timer for 3 minutes. It will take approximately 15 minutes to reach pressure.
Meanwhile, fill a large bowl with ice and water.
When the 3 minutes is up, carefully move the steam release valve to the venting position. When the float valve drops, remove the lid and transfer the eggs in the ice water.
Let the potatoes cool in the basket, or spread them out on a sheet of wax paper for faster drying and cooling.
Peel and chop the eggs.
Put the potatoes in a bowl and add the chopped eggs, celery, onion, and chopped pickle with its juice. Toss gently to blend.
Add the mayonnaise, mustard, and parsley, if using. Mix well. Taste and season with salt and pepper.
Finish the potato salad with a sprinkling of paprika and extra chopped parsley, if desired.
- Safety Tips: Keep potato salad chilled when transporting. Ideally, when serving in an outdoor setting, nest the serving bowl in a larger bowl of ice or serve it from a cooler. It should be at room temperature for no more than two hours, and only one hour if the temperature is above 90 F.
- If the chopped onions are very strong, soak them in ice water for about 20 minutes. Drain thoroughly before adding them to the potato salad.
- Replace the chopped dill pickles with chopped bread and butter pickles or hot sweet pickles and 1 tablespoon of the juice.
- Instead of parsley, add fresh chopped chives to the potato salad.
- Replace about 1/3 to 1/2 cup of the mayonnaise with sour cream or Greek yogurt.