Step-by-Step Guide on how to make Instant Pot Potato Salad. You can cook the eggs and potatoes in Instant Pot together with this “Zero Minute” Potato Salad. Creamy, fluffy, flavorful potato salad made with simple pantry ingredients. Your family and friends will beg for your tasty secrets!
Potato Salad
Potato salad might be one of the most popular classic side dishes or summer party food.
North American potato salad is usually made of boiled potatoes, creamy dressing, mixed with other ingredients like boiled eggs and vegetables.
When done right, it offers a delicious balance of savory, tang, spiced, and sweet flavors with fluffy creamy potatoes. It’s a family-favorite dish that’s refreshing and satisfying to eat.
But the perfect bowl of Potato Salad is not easy to come by!
Common Problems with Potato Salad
- Using the wrong types of potatoes – the potatoes’ flavors or textures may not be ideal for salads
- Potatoes are too hard, mushy, soggy, or underseasoned (bland)
- Salad dressing is too thick, heavy, bland, liquidy, or flat – flavors are one dimensional
- Potato salad is out of balance – i.e. potato to dressing ratio, flavor profile, or textures
What We Look for in a Perfect Potato Salad
From flavors to textures, we want our Potato Salad to be exciting & satisfying to eat!
- Potatoes are firm but tender to the bite and not mushy, fluffy, seasoned to the core
- Salad dressing has the right combination of flavors – sweet, tangy, savory flavors that are well balanced; the texture is creamy, smooth, & rich yet light
- Add-in ingredients add refreshing crunch, aroma, and satisfying mouthfeel; and won’t throw off the balance or overpower the potatoes
Instant Pot Potato Salad Experiment
In pursuit of a heart-winning bowl of Potato Salad to satisfy our palates. Time for a Potato Salad Instant Pot Experiment!
1. Best Potatoes for Potato Salad
Russet Potatoes vs. Red Potatoes Battle
First off, we need to choose the right types of potatoes for potato salad.
Kenji, the author of The Food Lab: Better Home Cooking Through Science, recommends Russet Potatoes over Red Potatoes for making the perfect Potato Salad. We thought we’d test it out to see the difference. 🙂
Potatoes Battle
- Pressure Cooker: Instant Pot Pressure Cooker (6qt)
- Altitude: close to sea level
- Potatoes: Russet Potatoes vs. Red Potatoes – cut into 1-inch cubes
- Liquid: 1 cup of cold tap water + 2½ teaspoons fine table salt + 1 tablespoon (15ml)
- Time: 0 min
- Pressure: High Pressure
- Release Method: immediately Quick Release
- Cooking Method: directly in the water mixture
Potatoes Battle Test Results
- Russet Potatoes: slightly more tender, similar in saltiness, more tangy
- Red Potatoes: slightly harder, similar in saltiness, less tangy
In conclusion, it’s true that Russet Potatoes absorb the seasonings and flavors better than Red Potatoes in Instant Pot. Though you can taste the differences in flavor and texture, the differences are relatively minor.
2. Best Method for Cooking Potato Salad in Instant Pot
Now that we’re confident in using Russet Potatoes, we need to find the perfect cooking condition, so the Instant Pot potatoes for potato salad come out tender, fluffy, and flavorful.
Then, we can proceed to test if it works with cooking both potatoes and eggs together in the Instant Pot.
We conducted 7+ tests with Potatoes and Eggs using different amounts of liquid, table salt, cooking times, on a steamer rack or directly in the inner pot in our Instant Pot Pressure Cooker.
Here are the Instant Pot Potato Salad Experiment Results:
*HP = High Pressure; LP = Low Pressure; QR = Quick Release
Conclusion: We achieved our desired Potato Salad Instant Pot formula with Test #7.
How to Make Instant Pot Potato Salad
What You Need to Know about Making Potato Salad
“Zero-Minute” Method – Pressure Cook at Low Pressure for 0 Minute
Yes! You can “pressure cook” at 0 (zero) minutes! We’re setting the pressure cooking time to 0 (zero) minutes because we’re using the heat generated during the “building pressure” stage to cook the eggs and potatoes in Instant Pot.
4 Cups (1L) of Water is Not a Typo!
Since we’re using the deep poaching method, make sure all your potatoes are submerged in the water. This method cooks the potatoes more evenly, let the potatoes hold their shape better, and seasoned to the core.
Here are the ingredients for making Potato Salad in Instant Pot
Tools for Instant Pot Potato Salad
First, wash, peel, then cut potatoes into 1-inch cubes (as shown below).
Pressure Cook Potatoes and Eggs
Add 2½ tsp fine table salt, 1 tbsp (15ml) unseasoned rice vinegar or apple cider vinegar, and 4 cups (1L) cold running tap water in Instant Pot.
Submerge all the potato cubes in the water mixture. Then, layer 3 large eggs on top.
Close the lid, then turn Venting Knob to Sealing Position.
Pressure Cooking Method: Pressure Cook at Low Pressure for 0 minutes (zero minutes), then Quick Release
- Quick Release: immediately release all the pressure by turning the Venting Knob to Venting Position
Tip #1: 0 minutes (zero minutes) is not a typo! We’re using the heat from the “Pressurize” Stage to cook the eggs and potatoes in Instant Pot. This “pressurize” stage will take roughly 23 minutes. So, the potatoes and eggs will be fully cooked.
Tip #2: If your Instant Pot doesn’t let you set “zero minutes”, set it to “Pressure Cook at Low Pressure for 1 minute”. Once it comes up to pressure, press “Cancel”, then Quick Release to release all the pressure in Instant Pot.
Carefully open the lid.
Taste one of the potato cubes to make sure they’re done to your preference. If you’re using bigger cubed potatoes, they may need to sit in the hot water for a few more minutes to finish cooking.
Place hard boiled eggs in cold water. Then, gently drain the potato cubes with a colander.
Prepare Potato Salad Ingredients
While the potatoes and eggs are cooking, you can prepare the remaining potato salad ingredients.
Cool Potatoes
Inactive (Cooling) Time: 30 minutes
Gently layer the hot cooked potatoes on a large tray.
Drizzle and season the cubed potatoes with 2 tbsp (30ml) rice vinegar or apple cider vinegar while the potatoes are hot.
Let the potatoes cool for 30 minutes.
Finely chop the hard boiled eggs once they’re cool to touch.
Make Salad Dressing
In a large mixing bowl, add 1 cup (250ml) mayonnaise, finely diced ingredients (red onion, pickle, and celery), finely chopped hard boiled eggs, 1 tbsp (15g) whole grain mustard, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and ½ tsp garlic powder. Mix well with a silicone spatula.
Drizzle in the finely chopped fresh dill, then mix it one more time with a silicone spatula.
Gently fold in the cooled potatoes with a silicone spatula. Taste the potato salad, then season it with more kosher salt and ground black pepper to taste.
Tip #1: Don’t overmix because you don’t want the potato salad to be mushy.
Tip #2: You’ll want the potato salad to be a little on the salty side because putting it in the refrigerator will decrease the perception of seasoning.
Cover and place the potato salad in the refrigerator for at least 3 hours. The potatoes will harden a little once they’re cooled.
Serve Instant Pot Potato Salad
Serve this “zero-minute” potato salad cold or at room temperature as a side dish. Bring it to a party or dinner to delight your guests!
If you like, you can customize this tasty potato salad further by sprinkling some crispy bacon bits, paprika, or extra hard boiled eggs on top.
Oh boy~ I want to swim in this creamy smooth and fluffy Instant Pot Potato Salad! hehe~ 😛
What to Serve with Potato Salad
Potato Salad is a very versatile side dish that goes well with many main dishes. It’s also a popular dish for picnics, potlucks, BBQs, parties, or any gatherings serving a tasty spread of food.
This creamy potato salad will be an awesome addition to your summer BBQ or backyard parties that goes well with food like Instant Pot Ribs, Instant Pot Chili, Instant Pot Pulled Pork, Instant Pot Brisket, Instant Pot Corn on the Cob, Instant Pot Spaghetti, or Instant Pot BBQ Chicken.
It’s also a great side dish to go with tasty sandwiches like Instant Pot French Dip or Instant Pot Italian Beef.
Here are some tasty main dishes you can serve with potato salad:
- Beef Dishes: Instant Pot Roast Beef, Instant Pot Short Ribs, Instant Pot Sloppy Joes
- Chicken Dishes: Instant Pot Chicken Thighs, Instant Pot Whole Chicken
- Pork Dishes: Instant Pot Pork Chops, Instant Pot Ham, Instant Pot Pork Tenderloin
How Long Does Potato Salad Last in the Fridge?
If you’re making this potato salad in Instant Pot ahead of time (or somehow end up with leftovers), it’ll last for 3 days in the fridge. Be sure not to leave it out in the sun for more than 2 hours!
Enjoy your Zero-Minute Creamy Instant Pot Potato Salad~
Instant Pot Potato Salad
Ingredients
- 3⅓ pounds russet potatoes , peeled, cut into 1-inch cubes
- 2½ teaspoons fine table salt
- 3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar , divided
- 4 cups (1L) cold running tap water
Dressing Ingredients
- 3 (200g) large eggs , hard boiled and finely chopped
- 1 (102g) small red onion , finely diced
- 1 (55g) dill pickle or cornichon , finely diced
- 3 stalks (120g) celery , finely diced
- 8 - 10 stems fresh dill , finely chopped
- 1 cup (250g) full fat mayonnaise
- 1 tablespoon (15g) whole grain mustard
- 1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar
- ½ teaspoon garlic powder
- Kosher salt and ground black pepper to taste
Equipment
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Instructions
- Pressure Cook Potatoes and Eggs: Add 2½ tsp fine table salt, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and 4 cups (1L) cold tap water in Instant Pot. Submerge all the potato cubes in the water mixture, then layer 3 large eggs on top. Close lid and pressure cook at Low Pressure for 0 (zero) minutes, then Quick Release. Immediately release the pressure and carefully open the lid. Amy + Jacky's Tips: Make sure you taste one of the potato cubes to ensure they're cooked to your preferred firmness. If your cubed potatoes are bigger, they may need to sit in the hot water for a few more minutes to finish cooking. Place hard boiled eggs in cold water, then gently drain the potato cubes with a colander.
- Prepare Ingredients: While the potatoes and eggs are cooking, prepare the remaining ingredients. Don’t put away the knife and the chopping board because you'll need it to chop the hard boiled eggs later.
- Cool Potatoes: Gently layer the hot cubed potatoes on a large tray. Drizzle and season the potatoes with 2 tbsp (30ml) rice vinegar or apple cider vinegar while they're hot. Let the potatoes cool for 30 minutes. Finely chop the hard boiled eggs once they're cool to touch.
- Make Salad Dressing: In a large mixing bowl, add 1 cup (250ml) mayonnaise, finely diced ingredients (red onion, pickle, and celery), finely chopped hard boiled eggs, 1 tbsp (15g) whole grain mustard, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and ½ tsp garlic powder. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula. Gently fold in the cooled potatoes with a silicone spatula. Taste the salad and season with more kosher salt & fresh ground black pepper to taste. Amy + Jacky's Tip #1: Don’t overmix because you don’t want the potato salad to be too mushy. Amy + Jacky's Tip #2: You'll want the potato salad to be a little on the salty side because putting it in refrigerator will decrease the perception of seasoning. Cover and place potato salad in refrigerator for at least 3 hours. The potatoes will harden a little once they are cooled.
- Serve: Serve tasty potato salad cold or at room temperature as a side dish. Be sure to print out a few copies of the recipe because someone may ask for your tasty secrets. Enjoy~
Notes
- If your Instant Pot doesn’t let you set “zero minutes”, set it to “Pressure Cook at Low Pressure for 1 minute”. Once it comes up to pressure, press “Cancel”, then Quick Release to release all the pressure in Instant Pot.
- If your potatoes come out a bit firmer than you'd like, let them sit in the hot water for a few more minutes to further cook & soften the potatoes.
- Keep in mind the potatoes will harden up once cooled and chilled in the refrigerator.
Nutrition
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