Instant Pot Potato Salad

5 from 2 votes

This Southern Instant Pot Potato Salad recipe has the flavors of classic southern potato salad, but uses a pressure cooker to save time. Perfect as a cold side dish for a cookout or potluck.

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 219kcal

Equipment

6-quart Instant Pot

Ingredients

Instant Pot Potatoes

3 lbs Yukon Gold Potatoes peeled
1 cup water cold, for the bottom of the Instant Pot

Southern Potato Salad Add-ins

5 large eggs hard-boiled, peeled and diced
½ cup yellow onion thinly diced
½ cup green bell pepper thinly diced
½ cup celery thinly sliced
2 tsp celery seed
⅔ cup mayonnaise or more for added creaminess
1 tbsp yellow mustard prepared
⅓ cup sweet relish
1 tsp sea salt fine, or more to taste
½ tsp black pepper or more to taste
1/2 tsp smoked paprika or more for additional smoky flavor and color
1 tsp garlic powder

Instructions

Boil Potatoes in Instant Pot

Pour one cup of water into the bottom of the Instant Pot cooking pot.
Add the potatoes to a steamer insert of the Instant Pot.
Pressure Cook the potatoes on high for 10 minutes.
Manually remove the pressure from the Instant Pot and open the lid. All of the potatoes should be tender. But, you can place the instant pot lid for an additional 5 minutes if needed to soften the potatoes more.

Make Potato Salad

Remove the potatoes from the heat so that they stop cooking. Allow the potatoes to become cool to touch. About 20 minutes. They should cool so that they don’t turn to mush as you stir them and the other ingredients.
Cut the potatoes into bite-sized pieces.
Add the potatoes and all remaining ingredients to a large mixing bowl. Stir to combine.
Store in the refrigerator for at least 2 hours.

Nutrition