Instant Pot Red Potato Salad

This Instant Pot Potato Salad with red potatoes is light and delicious. With a lemony olive oil based dressing, the bright flavors are nothing like the heavy potato salads you are used to. One bite, and you will fall in love.

These days, I find myself reaching for my Instant Pot more and more because it is one of the easiest ways to get dinner on the table in a flash.

Not only is it great for getting a meal on the table in a flash, but it also helps during my weekly meal prep.

Recipes like this Instant Pot Shredded Chicken, Instant Pot Chicken Drumsticks, and Instant Pot Quinoa are perfect for meal prep.

Recipes like this Pressure Cooker Potato Salad make it easy to throw burgers on the grill and have dinner on the table before you know it.  

These days I always make Instant Pot potatoes for potato salad - there's just no easier method of steaming the potatoes than pressure cooking.

Ingredients for Making Instant Pot Red Potato Salad

• Red Potatoes:  Try to cut them into uniform bit size pieces so that they cook evenly. If you want to use a white potato, I recommend Yukon Gold potatoes.
• Broth:  I recommend using broth for added flavor, but you can use water if you don't have broth.
• Salt:  Adjust the amount to your personal preference.
• Oil:  I recommend using a good quality of extra-virgin olive oil.
• Mustard:  Either Dijon or grainy mustard work well.
• Apple Cider Vinegar:  If you don't have apple cider vinegar, used red wine vinegar. You could use pickle juice in place of the vinegar for a fun twist.
• Lemon:  Use both the zest and juice for a nice pop of flavor.
• Fresh Herbs: I like a combination of parsley and dill but frequently use parsley only if I don't have dill on hand.
• Garlic:  Fresh minced garlic is best. If you don't have it, substitute ¼ teaspoon garlic powder.
• Crushed Red Pepper:  This adds a subtle heat. Feel free to omit if you do not like heat or use black pepper in its place.
• Red Onion:  You can use sweet yellow onions or shallots if you prefer.
• Celery:  This adds a nice crunch.

Tips & Tricks

• 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 at 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.)

Serving Suggestions

• Healthy Beef Burgers are a great way to enjoy a grill out and get an extra dose of nutrition.
• For a complete meal, pair this recipe with Steak with Mushrooms and prepare to do a little happy dance.
• This simple Grilled Steak Recipe will never go out of style!
• Italian Burgers are a fun way to mix up burger night.

Frequently Asked Questions

Tools Needed to Make Instant Pot Potato Salad Recipe with No Mayo

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• Instant Pot
• Blender
• Large Mixing Bowl

Storage

Keep this in a sealed container in the refrigerator for up to four days. There is nothing in it that will go bad if you keep it a touch longer, but the potatoes start to get mushy.

Variations

• 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.
• Add in chopped hard boiled egg.

How to Make Instant Pot Potato Salad

Making potato salad using the Instant Pot is so easy!

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 do a quick release of 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.

Remove the steamer basket and drain the potatoes. Transfer to a large bowl.

While the potatoes are cooking, you can make the vinaigrette.

Place the ingredients in the blender and then process until smooth.

Add the red onion and celery to the bowl with the potato. 

Gently fold the potatoes with the potato salad dressing.

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!

You May Also Like

• Mexican Smashed Potatoes
• Red Skin Potato Salad
• Potato Salad with Bacon
• Homemade Queso Dip
• Instant Pot Cheesy Potatoes

Print Recipe

5 from 1 vote

Instant Pot Red Potato Salad

Once you make potato salad in the Instant Pot, you may never make it any other way!

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Side Dish

Cuisine: American, Gluten Free

Keyword: Instant Pot Potato Salad, Vegan Potato Salad

Servings: 12

Calories: 141kcal

Author: Wendy Polisi

Ingredients

Potatoes

• 3 pounds baby red potatoes cut into cubes
• 2 cups water or vegetable broth
• 2 teaspoons sea salt

Vinaigrette

• ⅓ cup extra virgin olive oil
• 2 tablespoons spicy mustard or dijon mustard
• 1 tablespoon apple cider vinegar
• 1 lemon juice and zest
• ¼ cup chopped parsley or dill
• ½ teaspoon minced garlic
• ¼ teaspoon crushed red pepper
• Salt and Pepper to taste

Potato Salad

• ½ cup finely chopped red onion
• ½ 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.)

Nutrition

Calories: 141kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Sodium: 441mg | Potassium: 559mg | Fiber: 2g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 16.8mg | Calcium: 20mg | Iron: 1mg