This Instant-Pot Potato Salad is not only easy and delicious, but also highly customizable.
Potato salad is an American tradition, especially during barbecue season. But did you know this iconic dish likely came to us by way of German immigrants? Their original version was a warm potato salad with a vinegar-based dressing. Over time, that hearty dish evolved into the chilled, creamy, mayonnaise-based potato salad we know and love today.
As much as I adore potato salad, I’ve never been a fan of the wait that comes with boiling the potatoes. Patience isn’t exactly my strong suit. Enter my Instant Pot—a total game-changer! This trusty appliance gets everything done in a fraction of the time, and the best part? You can cook the eggs (a must-have ingredient) right along with the potatoes. Total revelation!
This Instant-Pot potato salad packs wonderful zesty flavors, thanks to the buttermilk, mustard, and pickle juice—because let’s be real, potato salad needs a little tang. The celery adds a refreshing crunch, too. Even better, this recipe is endlessly customizable, so you can tweak it to make it your own.
Is This Instant-Pot Potato Salad Healthy?
The humble potato, though high in carbs, is low in calories and fat while being a source of fiber, vitamins, and minerals. Eggs are a nutrient-dense, protein-packed food. However, this recipe contains mayonnaise and buttermilk, which do add saturated fat. Thankfully, there are alternatives if those items don’t suit your nutrition goals. You can use a low-fat mayo (recommended), for example, or swap some of it out for Greek yogurt, which will also up the protein amount. Those who are lactose intolerant can substitute the buttermilk with a mix consisting of a quarter-cup of soy milk whisked with a quarter-teaspoon apple cider vinegar. This trick will also work if you’re vegan, but you will have to use vegan mayo and omit the eggs, too.
Adding Some ‘Oomph’
I’m all for the basic flavors in this delightful potato salad, but that’s not to say that I don’t tweak it from time to time. For a touch of sophistication, I like to swap out the yellow mustard for Dijon or a grainy whole-grain variety. Sometimes I’ll even skip the mustard and add pesto instead. Another great idea is to replace the pickles with capers or chopped green olives for a more nuanced tanginess. For a textural contrast, crispy bacon bits, chopped almonds, and toasted pine nuts are a good option. Want to add some aromatic freshness? Chop up some herbs such as parsley or dill and add them in. For a subtle kick, a dash of smoked paprika, cayenne pepper, or even a hint of horseradish will give the salad some ‘oomph’ without overpowering the dish.
How To Make Ahead And Store
This potato salad can be stored in an airtight container in the fridge for up to 3 days. Freezing isn’t recommended, as the ingredients will be rendered mushy upon thawing.
Serving Suggestions
Potato salad is a beautiful side dish for many meals. Serve it with these succulent Baked BBQ Chicken Legs or these Crispy Pork Cutlets. With either one of those options, I’d definitely add a side of Sautéed Broccolini, too.
For more potato salad inspiration, take a look at these recipes for Southern Potato Salad, Sour Cream Potato Salad or this Ranch Potato Salad.
Ingredients
- 1 cup water
- 3 pounds Yukon Gold potatoes cubed
- 3 large eggs
- 1 cup mayonnaise preferably low-fat
- 1/4 cup buttermilk
- 2 tablespoons yellow mustard
- 2 pickles finely chopped, plus a splash of pickle juice
- Salt and pepper to taste
- 2 ribs celery diced
- 1/4 cup red onion finely chopped
Instructions
- Pour the water into the Instant Pot and add the cubed Yukon Gold potatoes. Gently place the eggs on top of the potatoes.
- Secure the lid of the Instant Pot and set the valve to the sealing position.
- Choose the 'Manual' setting on high pressure and set the timer for 4 minutes.
- Once cooking is complete, perform a quick release of the pressure. Carefully remove the eggs and place them in a bowl of cold water. Drain the potatoes and allow them to cool slightly.
- Peel the eggs and separate the yolks from the whites. Place the yolks in a separate bowl.
- Mash the egg yolks with a fork and blend in the mayonnaise, buttermilk, mustard, and pickle juice. Season with salt and pepper to create the dressing.
- Combine the dressing with the warm potatoes. Dice the egg whites and mix them into the salad along with the diced celery, chopped red onion, and chopped pickles.
- Stir the potato salad thoroughly. Cover and chill in the refrigerator for a few hours to meld the flavors together.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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