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    See More:   Comfort Food Gluten-Free Healthy Meals Side Dishes Vegetarian

    Last Modified: Feb 29, 2024 by Tara Gerner 7 Comments

    Simple Instant Pot Potato Salad Recipe

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    How to make the best simple homemade Instant Pot potato salad without celery or onions - nothing crunchy! Quick & easy recipe uses light mayonnaise and mustard for a healthy twist on a classic favorite. Includes hard boiled eggs.

    a close up of Instant Pot potato salad topped with chivesPin

    We had an impromptu bbq picnic on Memorial Day. We hadn't planned it, really, but invited a few people over the night before to enjoy our air conditioning (the temperature was expected to soar into the mid-90's) and some good food. We ended up eating outside on the deck, which was totally ridiculous given the temperature outside.

    At any rate, Joe whipped up my favorite macaroni salad for the picnic. Knowing that my mom doesn't like cold macaroni, I asked him to make up some potato salad, too.

    When he asked for a recipe, I told him to use the same recipe for the dressing he'd used on the macaroni salad. He made a couple of minor adjustments, and the result was fantastic.

    Astounding.

    Lick the spoon and plate and bowl good.

    That potato salad was so very delicious that I wished I could have eaten it every day for a week. We're going to have to make it again. Soon.

    Can I also say that I HATE CRUNCHY BITS in my potato salad? Onions, celery, peppers, I hate them all. It's not that I object to them in theory, but I hate the smooth creaminess of my potato salad being interrupted by those little bursts of flavor. NO THANK YOU. So this recipe doesn't have any. You're welcome.

    What you'll need to make the best simple Instant Pot potato salad

    Equipment

    Instant Pot - Of course, you'll need an Instant Pot or another brand of electronic pressure cooker, although I did include a link at the bottom for boiling the eggs without one. If you have a steamer basket or trivet, you can put that in the bottom of the pot, but the potatoes will cook okay without either one.

    You'll also need a sharp knife, mixing bowl, and measuring cups and spoons.

    Ingredients

    Instant Pot potato salad ingredientsPin

    See printable recipe card at the bottom of the page for measurements.

    • Yukon Gold potatoes - You can use any type of potatoes, but I prefer the creaminess of yellow potatoes. Red potatoes would work well in this recipe too. I'm not a huge fan of russets personally, but you could use them if you like them.
    • Eggs - I like hard boiled eggs in my potato salad. If you don't, leave them out.
    • Salted water - This is only to cook in the Instant Pot and will not be included in the finished salad.
    • Light mayonnaise - Potato salad is notoriously unhealthy, so I improve its nutritional profile a bit by using light mayonnaise. You can't tell the difference in the finished recipe. If you prefer, you can use Miracle Whip in place of the mayo, but leave out the vinegar below if you do.
    • Horseradish mustard - I love horseradish mustard in an unnatural way. If you don't, use spicy brown, dijon mustard, or, as a last resort, yellow.
    • Sugar, Splenda, or stevia - I use sugar, but any type of sweetener will work. But you need something or else the dressing will taste flat.
    • Water - A very small amount of water makes the dressing thin enough to pour over the potatoes.
    • Apple cider vinegar - If you replace the mayo with Miracle Whip, leave this out.
    • Onion powder - I hate crunch in my potato salad, but I do like the flavor that onion gives the dressing. So I use onion powder. Feel free to use fresh raw onion if you like it.

    How to make Instant Pot potato salad the easy way

    1. Wash the potatoes well and peel if desired. (I don't.) Cut potatoes into bite-sized chunks.
      chop the potatoes before putting them in the Instant PotPin
    2. Add the potato chunks to the Instant Pot with 2 cups of water plus 1 tablespoon of salt. Place eggs on top of potatoes. Seal the lid and pressure cook on high pressure for 5 minutes. Then natural release for 5 minutes, then quick release and place in an ice bath for 5 minutes to stop cooking.
      add the potatoes and eggs to the Instant PotPin
    3. Drain potatoes thoroughly (use a salad spinner or pat with paper towels if necessary). Place in a large bowl.
    4. Peel the eggs, cut in half, remove yolks, and chop whites into 1-inch pieces. Set aside.
    5. In a medium bowl, mash the egg yolks, then stir them together with the rest of the potato salad dressing: mayo, mustard, sugar/sweetener, water, vinegar, and onion powder.
      add the egg yolks, mayo, vinegar, and other dressing ingredients to a small bowlPin
    6. Mix mayonnaise mixture well with a whisk or fork.
      whisk the dressingPin
    7. Pour dressing over potatoes and mix well. Add eggs and toss to distribute.
      add the hard boiled eggs and dressing to the cooked potatoesPin
    8. Refrigerate an hour to overnight to allow the flavors to blend. Just before serving, sprinkle with chives or parsley for a garnish.
      a bowl full of Instant Pot potato salad with no celeryPin

    Should you peel the potatoes for potato salad?

    It's all up to you. Some people peel their potatoes, some don't. I don't.

    But if you want to peel them, there's nothing wrong with that either.

    Can you make Instant Pot potato salad ahead of time?

    Yes, and it tastes best if you do. You can make it as much as 2-3 days ahead and store it in the fridge until you're ready to serve it.

    I recommend making potato salad at least an hour before serving, or earlier if you can. It tastes best after the dressing has rested a while.

    a close up of Instant Pot potato salad with hard boiled eggs

    Variations

    As I have mentioned above, I abhor crunchy bits in my potato salad. If you like them, you could add ยฝ cup raw sweet or red onion, raw celery, raw bell pepper, and/or chopped dill pickles (or dill pickle relish).

    You can also add crumbled bacon.

    If you think the dressing is missing something, you could add 1 teaspoon of salt, 1 tablespoon of garlic powder, or an extra tablespoon or two of vinegar or even dill pickle juice. Start with the salt.

    Storing leftover potato salad

    Because this salad is made with a mayonnaise dressing, you should keep it in the fridge, not leaving it out on the table for longer than an hour.

    Store leftovers in an airtight container in the refrigerator for up to 5 days.

    I don't recommend freezing potato salad. It doesn't thaw well.

    a black bowl with Instant Pot potato salad

    Try these other delicious salads while you're here:

    • BLT Salad with the Best Homemade Lemon Mayo Salad Dressing
    • The Best Keto Broccoli Salad with No Mayo
    • Our Favorite Broccoli Salad Recipe (with mayo)
    • Oriental Salad with Ramen Noodles (Chinese Coleslaw)
    • Cucumber Pasta Salad - A Healthy No-Mayo Alternative to Creamy Pasta Salad
    • Egg and Asparagus Salad with Mimosa Vinaigrette Dressing

    Recipe

    a close up of Instant Pot potato salad topped with chives

    Simple Instant Pot Potato Salad Recipe

    How to make the best simple homemade Instant Pot potato salad without celery or onions - nothing crunchy! Quick & easy recipe uses light mayonnaise and mustard for a healthy twist on a classic favorite! Includes hard boiled eggs.
    5 from 20 votes
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 40 minutes mins
    Cook Time 5 minutes mins
    Total Time 45 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8 people
    Calories 276 kcal

    Equipment

    • Instant Pot

    Ingredients
      

    • 8 Yukon Gold potatoes
    • 3 eggs
    • 2 cups water
    • 1 tablespoon salt
    • 1 cup mayonnaise
    • 2 tablespoons horseradish mustard or use spicy brown
    • ยฝ cup sugar, Splenda, or stevia
    • 2 tablespoons water
    • 2 tablespoons cider vinegar
    • 1 tablespoons onion powder

    Instructions
     

    • Wash the potatoes well and peel if desired. (I don't.) Cut potatoes into bite-sized chunks.
    • Add the potato chunks to the Instant Pot with 2 cups of water plus 1 tablespoon of salt. Place eggs on top of potatoes. Cook on high pressure for 5 minutes, then natural release for 5 minutes, then quick release and place in an ice bath for 5 minutes to stop cooking.
    • Drain potatoes thoroughly (use a salad spinner or pat with paper towels if necessary). Place in a large bowl.
    • Peel the eggs, cut in half, remove yolks, and chop whites into 1-inch pieces. Set aside.
    • In a medium bowl, combine egg yolks, mayo, mustard, sugar/sweetener, water, vinegar, and onion powder. Mix well. Pour over potatoes and mix well. Add eggs and toss to distribute.
    • Refrigerate an hour to overnight to allow the flavors to blend.

    Notes

    If you don't have an Instant Pot, you can cook the potatoes in the microwave (use the baked potato setting) or oven and boil the eggs using this method.ย 

    Nutrition

    Calories: 276kcal | Carbohydrates: 46g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 286mg | Potassium: 761mg | Fiber: 4g | Sugar: 15g | Vitamin A: 109IU | Vitamin C: 34mg | Calcium: 37mg | Iron: 2mg
    Keyword salad, summer
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
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    Reader Interactions

    Comments

      5 from 20 votes (19 ratings without comment)

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      Recipe Rating




    1. Calliope says

      June 06, 2011 at 7:37 pm

      Wow. That sounds amazing. But what made me go OH MY GOODNESS was the moment where I thought you were serving burgers on a biscuit and my little southern heart went - OH!! YES!! (I think upon a closer inspection it is not a biscuit, but next time I make turkey burgers I think I may need to try out a biscuit situation...)
      (I also think Disqus does not like me...we will discuss. OH SNAP!)

      Reply
    2. Calliope says

      June 06, 2011 at 7:37 pm

      Wow. That sounds amazing. But what made me go OH MY GOODNESS was the moment where I thought you were serving burgers on a biscuit and my little southern heart went - OH!! YES!! (I think upon a closer inspection it is not a biscuit, but next time I make turkey burgers I think I may need to try out a biscuit situation...)
      (I also think Disqus does not like me...we will discuss. OH SNAP!)

      Reply
      • Tara @ Feels Like Home says

        June 07, 2011 at 4:26 am

        I'm not a huge Disqus fan, either, to tell you the truth. But this theme somehow disables threaded comments, and Disqus was the only way to get them back. Fortunately, we may be able to fix that soon. ๐Ÿ™‚

        And, no, they aren't biscuits. They are Hawaiian rolls. My mom and sister picked them up. They were tasty.

        Reply
      • Tara @ Feels Like Home says

        June 07, 2011 at 4:26 am

        I'm not a huge Disqus fan, either, to tell you the truth. But this theme somehow disables threaded comments, and Disqus was the only way to get them back. Fortunately, we may be able to fix that soon. ๐Ÿ™‚

        And, no, they aren't biscuits. They are Hawaiian rolls. My mom and sister picked them up. They were tasty.

        Reply
    3. Shannon says

      August 26, 2022 at 12:38 am

      5 stars
      Thank you, Great recipe!

      Reply
    4. Elizabeth says

      May 09, 2023 at 9:16 pm

      Ah, ask and thou shall receive LOL, I found your NO crunch macaroni salad recipe wondered if you had a NO crunch potato salad recipe and voila! you actually did!!! So once more I gotta say I happy to see there is someone else out there who hates crunchy stuff in her creamy salads!!! ๐Ÿ™‚ Thank you for posting!!!

      Reply
      • Tara Gerner says

        May 09, 2023 at 10:03 pm

        You better believe it! I hate crunchy stuff in anything! If I can't precook the onions and celery, I leave them out. I hope you enjoy the salads!

        Reply

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