Instant Pot Potato Salad will absolutely become your new favorite way to make a classic creamy, tangy potato salad. It's much faster than any other method but the flavors are on point! Potatoes and eggs in a creamy dressing topped with crispy bacon.
3poundsyukon gold or russet potatoespeeled, cut into 1 inch cubes
3eggs
1 cupmayonnaise
1tablespoonyellow mustard
1rib celeryfinely diced
2picklesfinely diced
8stems fresh dillfinely chopped
salt and pepperto taste
2strips of cooked bacon
Instructions
Place a trivet into the instant pot. Add water and chopped potatoes (if you don't have a trivet, just place the potatoes directly on the bottom of the pot). Place 3 eggs on top of the potatoes.
Close the lid, making sure that the valve is in the sealing position.
Press PRESSURE COOK/MANUAL and set it to cook on high pressure for 4 minutes. Quick release the pressure when it is done cooking.
Meanwhile, in a large bowl, whisk together mayonnaise, yellow mustard, celery, pickles, dill, salt, and pepper.
Peel and chop the eggs. Then, gently fold the potatoes and eggs into the mayonnaise mixture.
Garnish with bacon and serve!
Notes
When cutting your potatoes, try as best as you can to get them all to a similar size.
I can't reiterate this enough. Use a trivet if you have one, and wait for potatoes to cool before mixing in the dressing!
To avoid cracked eggs while cooking, bring them to room temperature before cooking them. It's no guarantee that you still won't have cracked eggs, which is why you can always add in a few extra eggs for good measure. Plus, you'll have extra hardboiled eggs for egg salad later on. Win-win!
You do not need to run the eggs under cold water when you remove them from the pot. Just let it rest at room temperature until it's cool enough to peel.
Like your potato salad with a little kick? Swap the yellow mustard for dijon or toss in a couple of chopped jalapenos (seeds removed!).
Double the recipe for a crowd or very hungry teenagers!