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A bowl of no mayo potato salad, freshly made in an instant pot.

Instant Pot Potato Salad Recipe

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This instant pot potato salad. Add mayo, lemon, or red vinaigrette. Super delicious and super easy to make. Healthier than traditional potato salad!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 293
Author Lindsay Viker

Ingredients

Instructions

  • Rinse the potatoes and put into the Instant Pot on the rack with 1 cup of water.
  • Set to High Pressure and set timer for 8 minutes.
  • While the potatoes cook, mix the rest of the ingredients in a small bowl and set aside.
  • When the timer is up, release the pressure on the Instant Pot manually. Take potatoes out and slice in quarters. Careful - they will be hot! We recommend handling with oven mitts or a dish towel.
  • If you are using cauliflower, add to the Instant Pot on the rack. Add 1/4 cup more water. Set to High Pressure and set timer for 3 minutes.
  • When the timer is up, release the pressure on the Instant Pot manually. Take the cauliflower out and, if necessary, cut into bite-size pieces.
  • Mix the potatoes and cauliflower with the dressing while they are still hot so that the dressing will be absorbed into the dressing.
  • Serve at room temperature.

Notes

If you're missing the mayo in the Potato Salad, that's okay. Instead of mixing together the vinaigrette, sub in your favorite mayo for the olive oil and red wine vinegar. Season with lemon zest, fresh parsley and salt and pepper and voila! You'll have a more traditional potato salad recipe.

Nutrition

Calories: 293kcal | Carbohydrates: 29g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 625mg | Potassium: 404mg | Fiber: 5g | Sugar: 2g