Instant Pot Red Potato Salad

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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 too.  One bite and you will fall in love.

Instant Pot Red Potato Salad is the Perfect Easy Side!

When the weather warms, I find myself wanting to spend time in the kitchen less and less.

Of course, with three kids, I’ve still got to get dinner on the table. I find myself reaching for my Instant Pot more and more because it is the easiest way to get dinner on the table in a flash.

Don’t you just love the Instant Pot?

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 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.

Skin or No Skin?

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 a lot of nutrients. Whether you leave it on or peel, it is entirely a matter of personal preference.

Can You Make This 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.

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 Instant Pot Red 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.
• Add in chopped hard boiled egg.

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.)

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.

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.

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 Potato Salad Without Mayo

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• Instant Pot
• Blender
• Large Mixing Bowl

Print Recipe

Instant Pot Potato Salad

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

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

• 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.)

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

If You Like Pressure Cooker Potato Salad You May Also Like:

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

This recipe was originally published August 2018. It was updated May 2020.