This creamy instant pot potato salad is a quick and easy side dish that’s perfect for picnics, barbecues, or family gatherings. Using the instant pot significantly reduces cooking time while ensuring the potatoes are perfectly tender.
The recipe is simple and allows for customization with your favorite ingredients like hard-boiled eggs, pickles, or herbs to enhance the flavor.
Overview of Instant Pot Potato Salad
This creamy instant pot potato salad is a delightful side dish that shines at picnics, barbecues, and family gatherings.
Utilizing the instant pot not only cuts down on cooking time but also guarantees perfectly tender potatoes, making it a go-to recipe for busy cooks.
With its rich mayonnaise dressing, this salad is sure to please everyone at the table.
Ingredients That Make It Special
The star of this dish is undoubtedly the halved baby potatoes, which provide a tender and creamy base.
Combined with a dressing made from mayonnaise, Dijon mustard, and apple cider vinegar, the flavors meld beautifully.
Adding diced celery and red onion introduces a refreshing crunch, while optional hard-boiled eggs can enhance the dish further, making it even more satisfying.
Preparation Made Easy
Preparing this salad is a breeze, thanks to the instant pot.
Simply place the halved potatoes in the pot with water, seal the lid, and let the machine do the work.
In just eight minutes, you’ll have perfectly cooked potatoes ready to be mixed with the creamy dressing.
Chilling for Flavor
Once the potatoes are combined with the dressing and vegetables, chilling the salad is essential.
Allowing it to sit in the refrigerator for at least 30 minutes enhances the flavors, making each bite even more enjoyable.
This step is crucial for achieving a well-rounded taste that everyone will love.
Serving Suggestions
This potato salad is perfect for outdoor gatherings, especially when served on a checkered tablecloth.
Its vibrant colors and creamy texture make it an eye-catching dish that complements a variety of main courses.
Consider pairing it with grilled meats or serving it alongside fresh salads for a complete meal.
Garnishing for Presentation
To elevate the visual appeal, garnish the salad with chopped fresh parsley just before serving.
This not only adds a pop of color but also enhances the overall flavor profile.
With its festive presentation and delicious taste, this instant pot potato salad is sure to be a hit at any gathering.
Quick and Easy Instant Pot Potato Salad Recipe
This instant pot potato salad features tender potatoes mixed with a creamy dressing made from mayonnaise, mustard, and seasonings. The recipe takes about 30 minutes from start to finish and serves 6 people.
Ingredients
- 2 pounds baby potatoes, halved
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 4 hard-boiled eggs, chopped (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Potatoes: Place the halved baby potatoes in the instant pot and add 1 cup of water. Close the lid and set the valve to sealing.
- Cook the Potatoes: Select the manual or pressure cook setting and set the timer for 8 minutes. Once the cooking time is complete, perform a quick release of the pressure.
- Make the Dressing: In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until smooth.
- Combine Ingredients: Once the potatoes are cooked, drain any excess water and let them cool slightly. Add the potatoes to the dressing along with diced celery, red onion, and chopped hard-boiled eggs, if using. Stir gently to combine.
- Chill and Serve: Cover the potato salad and refrigerate for at least 30 minutes before serving. Garnish with chopped parsley if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Servings: 6 servings
- Calories: 320kcal
- Fat: 24g
- Protein: 6g
- Carbohydrates: 24g