Instant Pot Potato Salad

"There’s a reason dishes like potato salad, macaroni salad, and coleslaw have been around for ages and ages," Ree Drummond says. "When made well, they really are perfectly delicious." The same can be said for Instant Pot potato salad, our newest version of the classic BBQ side. It has all the elements of the summer dish: tender potatoes, crunchy celery, tangy pickles and hard-boiled eggs, all covered in a creamy dressing. The real time-saver, though, is that the eggs are cooked in the Instant Pot along with the potatoes, so you can check two things off your list at the same time. Win-win!

Should I cut potatoes before boiling for potato salad?

Yes! Cutting the potatoes into roughly 1-inch pieces allows them to cook evenly and all the way through. Peeling the potatoes, on the other hand, is optional. If you don’t mind the skins of the potatoes in your potato salad feel free to leave them on—it’s up to you!

How long do you steam potatoes in the Instant Pot?

Steaming the potatoes in the Instant Pot means they’ll never be water-logged. The potatoes are placed on a trivet over water and cooked on high pressure for 4 minutes, but it will take your Instant Pot 15 to 20 minutes to reach the proper temperature/pressure for cooking.

Will potatoes soften in potato salad?

The best thing about potato salad is that it can be made ahead. The potatoes won’t soften too much over time. If anything they could firm up once refrigerated, which is why you need to cook them through completely, then let them cool before mixing with dressing.