Instant Pot Red Potato Salad

Name: Instant Pot Red Potato Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 3 pounds baby red potatoes (cut into cubes); 2 cups water or vegetable broth; 2 teaspoons sea salt; 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); 1/2 cup finely chopped red onion; 1/2 cup chopped celery

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This Instant Pot Red 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 to. One bite, and you will fall in love.

Overhead photo of Instant pot red potato salad with serving bowls sitting next to it.

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 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 pieces so that they cook evenly.
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.
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.
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

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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

Should I Leave the Skin On Potatoes for Potato Salad?

Ah, the great debate. Should you leave the skin on your potatoes or peel them. I do because it saves time (especially when you are making red potato salad) and because the skin contains many nutrients. Whether you leave it on or peel, it is entirely a matter of personal preference.

Can You Make Potato Salad Ahead of Time?

Absolutely! This recipe can be made up to three or four days ahead of time. Potato Salad without Mayo is PERFECT for summer entertaining since you don't have to worry about spoilage nearly as much, and it holds in the refrigerator longer.

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

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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.

Instant Pot filled with broth ready for the potatoes for an Instant Pot Potato Salad.

Instant Pot with cut red potatoes in it.

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.

Ingredients for an Instant Pot Potato Salad.

Blender filled with the dressing ingredients for an Instant Pot Potato Salad.

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 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!