This Instant Pot Potato Salad is light and delicious. With a lemony olive oil based dressing, the bright flavors are nothing like the heavy potato salads you are used too. One bite and you will fall in love.
I keep thinking that one day I will get it all together.
That I’ll figure out a way to always know what is for dinner, to never have a pile-up of laundry and to keep the house effortlessly clean.
I mean, I’ve been doing this Momming thing for almost fourteen years.
You’d think I’d have it down by now.
Hmmm, yeah. Not so much.
I am a lot of things. But an expert at keeping a house tidy and well-run isn’t necessarily at the top of my skills list.
Last month I spent an entire day in the kitchen working on recipes, and then realize late afternoon that I hadn’t made a single thing that worked for dinner. The next day was grocery day and the fridge and pantry were bare.
I can hear myself now.
Boys, we’ve got Asian Salad Dressing, Quinoa Smoothies, Gluten Free Pizza Dough, Pickled Red Onions, and Quinoa Bread. We don’t have cheese, so no pizza for dinner and grilled cheese is out. How do you feel about Onion Sandwiches? And I have a couple of apples that I could cut the bruises off of.”
Sadly, this scenario happens way more often than it should.
And that is when I reach for my Instant Pot.
If you haven’t jumped on the Instant Pot bandwagon…you MUST. Every mom should have one. It is the easiest way I’ve found to come up with dinner in a flash.
I love that it is great for main courses and works easily well for side dishes.
And meal prep! Recipes like this Instant Pot Shredded Chicken are perfect for meal prep. (I’ve got Instant Pot Quinoa coming soon. Hands off quinoa that only cooks a minute?! Yes, please.)
Recipes like this Pressure Cooker Potato Salad make it easy to throw burgers on the grill and have dinner on the table in 30 minutes.
So let’s get cooking – I’ve got hungry boys to feed.
How to Make Instant Pot Potato Salad
First, you have to cook your potatoes. I’ve used red potatoes but you can use whatever potatoes you like.
Place the trivet or steamer basket in your instant pot and add water or broth to the pot.
Add your potatoes and sprinkle with salt.
Lock the lid and set the potatoes to cook on high pressure for four minutes.
Turn the Instant Pot off when the timer goes out and move the steam release to instantly release the pressure. Be super-duper careful here, ok? I always use a potholder glove when I do this because I am accident-prone in the kitchen and would most likely burn myself without protection.
Drain the potatoes, and transfer to the bowl.
While the potatoes are cooling, you can make the vinaigrette.
Gather your olive oil, mustard, apple cider vinegar, lemon, parsley, garlic, crushed red pepper, salt, and pepper.
Place the ingredients in the blender and then process until smooth.
Add the red onion and celery to the bowl with the potato.
Toss with the vinaigrette.
And you are done! See, wasn’t that super simple? This is one of those recipes that you don’t even need to be able to cook to make. Gotta love it!
Tools for Making Pressure Cooker Potato Salad
Instant Pot Potato Salad
Instant Pot Potato Salad
Ingredients
Potatoes
- 3 pounds baby red potatoes cut into cubes
- 2 cups water or vegetable broth
- 2 teaspoons sea salt
Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 tablespoons spicy mustard or dijon mustard
- 1 tablespoon apple cider vinegar
- 1 lemon juice and zest
- 1/4 cup chopped parsley or dill
- 1/2 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper
- Salt and Pepper to taste
Potato Salad
- 1/2 cup finely chopped red onion
- 1/2 cup chopped celery
Instructions
Cook the Potatoes
- Place the trivet or metal steamer basket inside your instant pot.
- Add the water to the pot.
- Place the potatoes on top of the trivet. Sprinkle with salt.
- Lock the lid in place and select high pressure.
- Set the cook time for 4 minutes.
- When the timer goes off, turn the Instant Pot off and move the steam release valve to vent to release pressure. (Be careful; I always wear a potholder when I do this.)
- Drain and transfer to a bowl. Allow the potatoes to cool slightly.
Make the Vinaigrette
- While the potatoes are cooking, combine the olive oil, mustard, apple cider vinegar, lemon juice, lemon zest, parsley, garlic and crushed red pepper in a blender.
- Season to taste with salt and pepper and process until smooth.
Put it Together
- Place the potato in a large bowl and add red onion and celery. Toss with the vinaigrette and serve at room temperature or chilled.
Notes
Variations for this Vegan Potato Salad
- Add 1 cup of black or green olives.
- Substitute green onion for the red onion and add 3 ounces of crumbled blue cheese.
- Add four ounces fresh chopped spinach.
- To the vinaigrette, add in 2 tablespoons sweet pickle relish.
- Skip the dressing all-together and instead toss the potatoes with pesto! This is a great recipe for pesto.
Tips for Making Instant Pot Potato Salad
- If you like eggs in your potato salad, you can place 4 uncooked eggs on top of the potatoes and cook them with the potatoes.
- This potato salad can easily stand it room temperature for two hours, making it perfect for potlucks and grill outs.
- I like to dress the potatoes when they are still warm so that they soak up all the goodness! (I do let them cool slightly from the Instant Pot so that they are easier to handle and don't cook the celery and onion.)
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