This Instant Pot Potato Salad brings together creamy potatoes, perfectly cooked eggs, and a zesty homemade dressing. An easy, efficient recipe that serves as a great side dish for any occasion.
Wash, peel, and dice potatoes into medium chunks. Place a trivet or steaming basket in the Instant Pot and add a cup of water.
Place potatoes and eggs on the trivet or basket. Close the lid, set the valve to sealing, and select the 'Pressure Cook/Manual' function for 3 minutes on high pressure.
While cooking, whisk together mayonnaise, mustard, sweet relish, vinegar, salt, and pepper in a large salad bowl to make the dressing.
After cooking, do a quick pressure release. Transfer the eggs to an ice bath for 5 minutes.
Allow the potatoes to cool for at least 10 minutes, then add them to the dressing. Stir gently until potatoes are coated.
Add diced eggs, celery, and green onions into the bowl. Mix gently until well combined.
Chill the salad in the fridge for at least one hour. Garnish with smoked paprika before serving.
Notes
Cut potatoes into similar sizes for even cooking.
Cool eggs in ice bath for easy peeling.
Ensure potatoes are cool before adding to dressing.
Add extra dressing if preparing in advance.
Customize with additional ingredients like dill pickles or bacon.