20-Minute Instant Pot Red Potato Salad

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

Course Side Dish

Cuisine American, Gluten Free

Keyword Instant Pot Potato Salad, Vegan Potato Salad

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 141kcal

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.

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.

Place the potato in a large bowl and add red onion and celery. Toss with the vinaigrette and serve at room temperature or chilled.

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.)