Instant Pot Potato Salad Recipe
This is my grandmother's best potato salad recipe. I made my version and used my pressure cooker.
  • 3 Pounds of Idaho Potatoes
  • 1 Tablespoon of Apple Cider Vinegar
  • 5 Cups of cold water
  • 3 Eggs
  • 2 teaspoons of salt
  1. Peel the potatoes and dice them up into about 1-inch cubes. Give them a quick rinse to make sure they are clean.
  2. Place the diced potatoes in the pot and add the apple cider vinegar, salt, and water.
  3. Gently place three eggs on top.
  4. Seal the lid and pressure cook on low for 1 minute! Yes, that is it!
  5. The potatoes and the eggs will be cooked to perfection I promise! Release the pressure immediately so you can get the eggs out and into an ice bath.
  6. Drain out the water and put the potatoes in a bowl and put them in the fridge to cook as soon as possible. While the eggs and potatoes are cooking, you can work on the dressing for the potato salad.
  7. Dressing Recipe for Potato salad
  8. red onion - diced small
  9. stalk of celery - diced small
  10. large dill pickle - diced small
  11. /2-1 cup of mayo, I don't prefer a lot of mayo, but you can always add more
  12. tablespoon of mustard
  13. tablespoon of apple cider vinegar
  14. /2 tablespoon of minced garlic
  15. tsp of Dill
  16. /2 tsp salt
  17. /2 tsp pepper
  18. Once the eggs are cool about 15 minutes, dice up the eggs as well. Mix well in a large bowl.
  19. Once the potatoes are cooled about 30 minutes, fold the potatoes into the mixture and refrigerate overnight if possible! At least give it a few hours before you serve, so it is nice and cold. You can serve this with a great bratwurst.
Recipe by Real Advice Gal at