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    Home ยป Diet ยป Gluten Free ยป Instant Pot Potato Salad

    Instant Pot Potato Salad

    Published: May 17, 2021 ยท Modified: Dec 20, 2021 by Monica Stevens Le ยท 2 Comments

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    This Instant Pot potato salad is super quick to prep and will save you a ton of time in the kitchen. I love that I can dump everything into one pot and then one bowl for a hearty, creamy, and delicious potato salad that you can eat year round.

    creamy instant pot potato salad in a large bowl with parsley and a spoon inside

    Instant Pot Potato Salad

    We are huge potato salad lovers at our house. I have been making a version of potato salad for years and years.

    Sometimes, I like to add bacon (take a peek at my Whole30 potato salad recipe here.)

    Other times, there will be different kinds of onions or I will omit the pickle and throw in some extra mustard.

    Any way I make it, it's always delicious thanks the creamy dressing base of homemade mayonnaise.

    It really is a game changer in this recipe.

    This salad will come together so quickly in your Instant Pot or pressure cooker. I love that I can cook the potatoes and eggs at the same time.

    Less dishes, anyone? Sign me up!

    potato salad in a large metal mixing bowl with celery, red onion, and pickles

    What type of potatoes to use in this potato salad

    My absolute favorite type of potatoes to use for almost everything are Yukon gold potatoes. I think they are the creamiest and just have the most delightful flavor.

    This recipe will absolutely work with different kinds of potatoes though. You can alternatively use: red potatoes or new potatoes.

    Stay away from russet potatoes... they won't hold their shape while being cooked.

    Homemade potato salad dressing

    The base of this potato salad dressing is homemade paleo mayonnaise. It's so quick, easy, and delicious to whip up and devour.

    I use it as the base for so many of my salad dressings and dips.

    It's creamy, only takes a handful of ingredients to make, and it tastes way better than the store bought stuff!

    Potatoes and eggs in a bowl

    How to make Instant Pot potato salad

    Add water and chopped potatoes to the bottom of the Instant Pot insert. Place the eggs on top of the potatoes. 

    Secure the instant pot lid and turn the valve to “sealing” position. 

    Select “High Pressure” and “Manual” and set the cook time to 4 minutes. 

    Once the timer goes off, carefully move the valve to “venting” and release all of the pressure.

    Transfer the eggs to a bowl of cold ice water and drain the water from the pot. 

    Separate the egg yolks from the whites of the hard-boiled eggs, and place the yolks into a small mixing bowl. 

    potato salad in a large ceramic bowl with fresh parsley on the side

    Mash the yolks with a fork and add in mayonnaise, coconut cream, mustard, pickle juice, salt, and pepper.  

    Pour the dressing over the warm potatoes and stir well to evenly distribute. Roughly chop the egg whites and add into the potato salad. Add in pickles, onions, and celery.

    Stir well, cover, and refrigerate for a 1-2 hours to allow the flavors to really blend together. 

    How to store potato salad

    This potato salad will keep in an airtight container in the refrigerator for up to 3 days or so.

    potato salad in a large ceramic bowl with a spoon inside

    Can you make potato salad ahead of time?

    The potatoes will change texture as they sit in the dressing overtime. Essentially, they will just become softer and softer. It's still delicious, in my opinion.

    If you want to make it a few days ahead of time for a get together or meal prep, be sure to store the dressing separately.

    So, what are you waiting for?

    This Instant Pot potato salad is definitely tasty enough to make all year long. Don't wait for warm weather, you'll regret not having it in your life any sooner! ๐Ÿ˜‰

    instant pot potato salad in a large ceramic bowl with a spoon inside and parsley on top

    Looking for more great Instant Pot recipes? Try these:

    Instant Pot Zuppa Toscana

    Instant Pot Chicken Tikka Masala

    Instant Pot Tomato Soup

    Instant Pot White Chicken Chili

    Instant Pot Bolognese Recipe

    creamy instant pot potato salad in a large bowl with parsley and a spoon inside

    Instant Pot Potato Salad

    This Instant Pot potato salad is super quick to prep and will save you a ton of time in the kitchen. I love that I can dump everything into one pot and then one bowl for a hearty, creamy, and delicious potato salad that you can eat year round.
    5 from 2 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
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    Servings 8
    Course: Salad, Side Dish
    Cuisine: American
    Keyword: Instant Pot Potato Salad
    Prep Time: 15 minutes
    Cook Time: 4 minutes
    Servings: 8
    Calories: 285kcal
    Author: Monica Stevens Le

    Equipment

    • Instant Pot

    Ingredients

    • 3 pounds Yukon gold potatoes see notes
    • 1 cup filtered water
    • 4 eggs
    • 3/4 cup homemade paleo mayonnaise
    • 1/4 cup canned coconut milk or cream
    • 2 tablespoons Dijon mustard
    • 2 teaspoons pickle juice see notes
    • 1 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1/4 cup red onion diced
    • 2 celery ribs finely chopped
    • 2 pickles chopped
    • 1/4 cup fresh parsley chopped, for garnish
    • kosher salt to taste

    Instructions

    • Add water and chopped potatoes to the bottom of the Instant Pot insert. Place the eggs on top of the potatoes.  
    • Secure the instant pot lid and turn the valve to “sealing” position. 
    • Select “High Pressure” and “Manual” and set the cook time to 4 minutes. 
    • Once the timer goes off, carefully move the valve to “venting” and release all of the pressure. Transfer the eggs to a bowl of cold ice water and drain the water from the pot. 
    • Separate the egg yolks from the whites of the hard-boiled eggs, and place the yolks into a small mixing bowl. 
    • Mash the yolks with a fork and add in mayonnaise, coconut cream, mustard, pickle juice, salt, and pepper.  
    • Pour the dressing over the warm potatoes and stir well to evenly distribute. Roughly chop the egg whites and add into the potato salad. Add in pickles, onions, and celery.
    • Stir well, cover, and refrigerate for a 1-2 hours to allow the flavors to really blend together.

    Notes

    • Potatoes: You can use any waxy potato in this recipe like red potatoes or new potatoes, too. Stay away from russet potatoes, as they will become too gummy in the pressure cooker.
    • Pickle juice: Purchase a jar of your favorite pickles and grab the juice from the jar.

    Nutrition

    Calories: 285kcal | Carbohydrates: 30g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 659mg | Potassium: 788mg | Fiber: 4g | Sugar: 2g | Calcium: 47mg

    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    1. Ashlynn says

      July 05, 2021 at 6:22 pm

      This potato salad is incredible! We've made it twice for family and friends, and they loved it. It was so easy to cook the potatoes and eggs at the same time in the Instant Pot. This a summer staple we will be making for years to come!5 stars

      Reply
      • Monica Stevens Le says

        July 14, 2021 at 8:45 pm

        Yay, that makes me really happy!!!!!! I love it, too.

        Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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    72 shares
    72 shares