Grilling side dishes:
Quick–you’ve just been invited to a barbecue and you volunteered to bring a side dish! What do you bring that is fast, delicious and crowd-pleasing? This instant pot potato salad is the winner, my friends! Everything cooks in the instant pot in 5 minutes–have I sold you yet?! I’m using my instant pot a lot during the summer because I love cooking without having to turn on the stove or oven! My instant pot mini is my one pot meal workhorse. Yes, I use the mini, or smallest model of the instant pot because I’m cooking for two. Most of my recipes for the instant pot mini serve 3-4, especially my instant pot mac and cheese. My instant pot chicken soup recipe makes 3 bowls of soup, and I think it’s the perfect amount for small households. This instant pot potato salad makes 6 side dish servings. If you’re cooking with the regular sized 6-quart instant pot, just double the recipe, but keep the same cooking time! It will turn out great, and you’ll have enough potato salad for a crowd.
You’ll love IP Potato Salad
I like to think that I have some authority on potato salad, since I’m from Texas and hardly knew a summer without potlucks with mayonnaise based salads. When we say salad, we usually don’t mean a green leafy salads with vegetables. Macaroni salad is another great example of this. Speaking of Southern foods, you should check out my funeral potatoes recipe–it’s another incredible way to enjoy potatoes! So, this isn’t the first time I’ve used the instant pot to make potatoes. My instant pot mashed potatoes recipe that I serve at every holiday taught me how the pressure cooker makes quick work of potatoes! With this recipe, you cook the potatoes and the eggs in the pot at the same time! The total cook time is 5 minutes–just 5 minutes, friends!
Potato Salad Instant Pot ingredients
Potato salad ingredients are pretty simple, but you do have some choices.
Potatoes: I use baby Yukon golds because I like potatoes with skin in my potato salad. If that’s not how you like them, instead, grab 1.5 pounds of regular-sized Yukon golds and peel and dice them. ¾ cup of mayonnaise 1 or 2 tablespoons of yellow mustard ¼ cup of dill pickle relish (yes, you can use sweet pickle relish instead) 2 green onions ½ teaspoon of salt ½ teaspoon of freshly ground black pepper. Potatoes love black pepper!
How to make Instant Pot Potato Salad with Eggs
Totally optional, but I like to sprinkle on some Cajun spices, just for a little kick. This is totally optional here. Most people sprinkle paprika over potato salad for color, but I say use Cajun spices for flavor!
How to serve Pressure Cooker Potato Salad
This serving bowl has about 6 side dish sized servings and uses 1.5 pounds of potatoes. It’s perfect for a weeknight side dish with a few leftover servings for lunch the next day. You can always double this recipe for more servings and make it in a larger instant pot. Please note that the cooking time stays the same if you double the recipe and cook it in the larger instant pot. I am happy to have this recipe in my arsenal! It’s going to make summer cook-outs a breeze. Plus, it’s an easy side dish if you’re dropping dinner off at someone’s house, too. It keeps in the fridge for up to 3 days, tightly wrapped. One final note: traditional potato salad uses sweet pickles instead of dill pickles. My tastebuds lean towards punchy dill pickles, and I’ve been known to drink pickle juice and sauerkraut juice straight from the jar. If you want to make this recipe with sweet relish, you will love it, too!
How to store Instant Pot Potato Salad
First, do not leave potato salad out for more than 2 hours at room temperature at a party or at a cook-out. It should be kept cold to stay in the zone of food safety. If you have leftovers, store in the fridge tightly wrapped for up to 3 days. I like skin on my potatoes in my potato salad, but if you don’t, use the biggest Yukon golds you can find and peel them before dicing.
Instant Pot 3 Qt Pressure Cooker
