Instant Pot Potato Salad

Total Time Prep: 25 min. Cook: 15 min.
Yield 12 servings
Test Kitchen Approved
This Instant Pot potato salad is savory and creamy and pairs well with so many different dishes that you'll make it again and again.

Ingredients

  • 3 pounds medium Yukon Gold potatoes, cubed (about 7 cups)
  • 1 cup water
  • 3 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons dill pickle juice
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 cup chopped celery
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped dill pickle
  • 2 tablespoons snipped fresh dill

Directions

  1. Add potatoes and water to a 6-qt. electric pressure cooker. Place eggs on top of potatoes. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure.
  2. Transfer eggs to a bowl of ice water. Let cool 5-10 minutes; peel and discard shells. Chop into bite-size pieces; set aside.
  3. Drain cooking liquid; add potatoes back to pot. Add mayonnaise, mustard, pickle juice, vinegar, salt, pepper, garlic powder and paprika. Stir to combine. Fold in celery, onion, pickle, dill and chopped egg. Cover; refrigerate until chilled, at least 1 hour.

Nutrition Facts

2/3 cup: 245 calories, 15g fat (2g saturated fat), 53mg cholesterol, 294mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 4g protein.

Starting this potato salad off in the Instant Pot speeds up the potato prep and creates a creamy and satisfying potluck and party favorite. —Taste of Home Test Kitchen
Recipe Creator

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