Friday, July 20, 2018

How to Make Potato Salad in Your Instant Pot Recipe

So the other day my friend and fellow food blogger, April, who blogs over at The Tipsy Housewife, were talking about potato salad.  She was saying how she was going to put her recipe up on her blog soon (Which I will link her recipe HERE) and I was telling her that I was going to make my Mom's Famous Potato Salad Recipe in my Instant Pot and post it.  Long story short, we decided to make a friendly little challenge out of it!        

My mom's recipe is FAMOUS around these parts.  People literally pay her to make it for their events.  Now, with the magic of the Instant Pot, it can be made in under 20 minutes!  You won't believe how easy this is, so...

Let's get started!

To make this delicious Instant Pot Potato Salad recipe, you're going to need a few simple ingredients.

  • 1 3 lb bag of Russet Potatoes, peeled and diced
  • 1 Onion, diced
  • 5 Stalks of Celery, diced
  • 1 dozen Eggs, hard boiled and chopped
  • 2 c Mayonnaise
  • 1 c Water
  • 1/4 c Sweet Pickle Relish
  • 1/4 c Yellow Mustard 
  • Sugar, to taste (optional)
  • Salt and Pepper, to taste

To being you will need to place your diced potatoes into the bottom of your Instant Pot and place the eggs on top.

You may be asking yourself "Mandee, do you REALLY need a full dozen of eggs for this?"  The answer to that question is, and always will be, YES!  The eggs make the potato salad, so go ham on it!

Now add the water.

Place the lid on your pressure cooker and set the valve to SEALING.

Now press the MANUAL button and set the timer to 6 MINUTES.

After 6 minutes you will do what is called a quick release by placing the valve to VENTING.

As you can see, the potatoes are perfectly cooked as well as the eggs.

Using a spoon or a pair of tongs, you will place the eggs into an ice bath.

While the eggs are chilling, you will need to drain the potatoes and rinse them with cold water.

Place the potatoes, celery, and onion into a large mixing bowl.

Now you can peel and chop your eggs.

Add them to the bowl as well.

I would also like to add that never in my life have I had eggs peel as easily as they did in the Instant Pot.

Time to make the dressing!

In another mixing bow you will want to combine the mayonnaise, mustard, relish, salt, and pepper.

Mix it all together.

Now, I will add this.  My mom uses sugar in her dressing.  I replace the sugar with the sweet pickle relish, BUT if you find that the dressing is too tart, add a little sugar to taste.

Pour the dressing over the potatoes, eggs, and vegetables.

Give everything a good stir, cover with cling wrap, and chill in the refrigerator for at least 2 hours.

And there you have it!  My Mom's Famous Potato Salad Recipe made in the Instant Pot is quite possibly perfection in a bowl and I know it will take any and all of your summer BBQs to the next level!

The best part is this was done in about 20 minutes.  20 MINUTES!!!!  My mom would have killed for that time line back in the day!  Be sure to check out April's Potato Salad Recipe.  I love how she adds apple to hers.  And also check out her Instagram because she is one of the most talented cooks I know!


  1. I just made a potato salad yesterday and then saw your Insta pot one this morning. It looks wonderful Mandee!!! Got to love a great potato salad.

    1. You really, really, do. My mom was like where was this instant pot all those years I spent HOURS making this! LOL Thanks so much for stopping by!

  2. Oh my gosh! The exact same ingredients I have always put in my southern potatoe salad. Learned from my mom. I, too, use pickle juice in my dressing not sugar. Just never tried coooking it in my instant pot. Now I will,