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Instant Pot Potato Salad Recipe (Quick and Creamy Delight)

Instant Pot Potato Salad

This Instant Pot Potato Salad is not only a breeze to whip up but also incredibly creamy and delicious. You can have it ready in no time, making it the perfect side dish for any occasion.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Salad
  • 2 lb baby potatoes halved
  • 1 cup water
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
Salt and pepper
  • 1/2 cup diced celery
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh parsley
  • 4 pieces hard-boiled eggs chopped (optional)

Equipment

  • Instant Pot
  • Large Bowl

Method
 

  1. Step 1: Place the halved baby potatoes in the Instant Pot and add 1 cup of water.
  2. Step 2: Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
  3. Step 3: Once cooking is complete, perform a quick release of the pressure.
  4. Step 4: Carefully remove the potatoes and set them aside to cool.
  5. Step 5: In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mix until smooth.
  6. Step 6: Once the potatoes are cool, add them to the bowl with the dressing and gently mix to coat.
  7. Step 7: Fold in the diced celery, red onion, parsley, and chopped hard-boiled eggs (if using).
  8. Step 8: Adjust seasoning with additional salt and pepper, if needed.
  9. Step 9: Chill in the refrigerator for at least 30 minutes before serving.

Notes

Store any leftovers in an airtight container in the fridge. It will stay fresh for about 3 to 5 days.