Instant Pot Potato Salad is the best way to bring your favorite summer side dish together in a flash. This dish only needs a few minutes in the pressure cooker so you can focus on the rest of your summer menu. Serve this alongside burgers, brats, or ribs for the perfect BBQ spread.
Instant Pot Potato Salad
I’m excited to welcome my friend Katie from My Joy in Chaos to the blog today to share a great recipe. In fact, I’ve teamed up with a few of my friends to bring you a blog tour. You can find my simple summer dinner formula post over at A Sip of Truth , so be sure to visit and say hi!
But without further ado, here’s Katie with her Instant Pot Potato Salad recipe.
If there was one food I could eat over and over during the summer it would be potato salad. It goes great with just about any summer meal, is a frugal choice for making in bulk for picnics and potlucks, and keeps for several days.
My favorite potato salad though? That honor goes to the potato salad I grew up eating. My grandpa would make this potato salad every few weeks during the summer and it always made an appearance at Easter and Christmas as well. I craved it with my pregnancies. I can make it my whole meal when I don’t feel like making anything else.
After years of making it the same way as Grandpa I decided to adjust my technique and give it a try in the Instant Pot. I can often get easily distracted so the Instant Pot has been a huge lifesaver for me! I don’t have to stand over a pot of boiling water to make sure it doesn’t boil over. I can set the timer and forget it, and the potatoes come out tender every time. Plus, my eggs cook at the same time! It’s a busy mom’s dream.
The longest part of making this potato salad is probably waiting for the potatoes to cool down enough to mix in the mayo and mustard. I often dump it all out on a sheet pan and throw it in the freezer for a bit if I’m in a rush, but this potato salad is best made the day before so all the flavors have time to blend together.
The only other tweak I made to my Grandpa’s original recipe is swapping out sweet relish for diced dill pickles. We only use Claussen refrigerated pickles in our house because they are my husband’s favorite.
If you like the taste of sweet relish you can swap that for the diced dill pickles which will lessen the hands-on prep needed to bring this together.
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For this recipe you will need:
- 6qt or 8qt Instant Pot (I use an 8qt)
- Steamer basket or steamer tray (not the trivet that came with the Instant Pot)
- alternatively you can make a steamer tray from several layers of aluminum foil with holes poked through, set on top of the trivet from the Instant Pot
- Large mixing bowl
- Rubber spatula
Instant Pot Potato Salad
Ingredients:
2lbs russet potatoes
4 large eggs
4 strips bacon, cooked crisp & crumbled
¼ cup diced dill pickle
½ cup mayonnaise
3 TBSP yellow mustard
½ tsp seasoned salt
Salt & pepper to taste
Directions
1. Peel the russet potatoes and cut into bite sized chunks, about ½ inch cubes.
2. Add 1 cup water to the bottom of your Instant Pot with steamer basket or tray in place.
3. Put diced potatoes in the steamer basket and nest the eggs on top of the potato chunks.
4. Close lid and steam valve.
5. Cook for 5 minutes on HIGH Pressure.
6. While the potatoes and eggs cook in the Instant Pot cook your bacon and set aside to drain, chop your dill pickle, and mix the mayonnaise, mustard, seasoned salt, bacon and pickle together in a small bowl.
7. When the potatoes and eggs are done cooking do a quick release to let out the steam.
8. Once the steam is released, open the Instant Pot and put the eggs in a bowl of ice water to stop cooking. Carefully drain the potato chunks.
9. Let the potatoes cool in a large mixing bowl or spread them out on a sheet pan and place in the freezer to speed up the process.
10. While the potatoes cool, peel and dice the cooked eggs.
11. Add the cooled potatoes, diced eggs, and mayonnaise mixture together in a large mixing bowl. Add extra mayonnaise, mustard, and seasoning to reach desired creaminess.
12. Chill until ready to serve.
Notes:
- Potato salad keeps for 3-5 days in the fridge. Additional mayonnaise & mustard might be needed to reach desired creaminess again.
- This potato salad can be made on the stove. Cook the potatoes in a large pot of water until fork tender. Drain and cool before following remaining steps. Eggs should be cooked separately until hard cooked.
What is your favorite summer side dish?
About the author:
Katie is a wife and mom of five kids. She loves meal planning, reading, and trying out new hobbies. She blogs at My Joy in Chaos where you can find her sharing home management ideas, parenting tips, and encouragement to find joy in your ordinary days.
