Pressure Cooker Potato Salad
Pressure Cooker Potato Salad features perfectly cooked potatoes, hard-boiled eggs, celery, onions, and fresh herbs tossed in a creamy dressing made with mayonnaise, Dijon mustard, pickle relish, and apple cider vinegar. Using a pressure cooker shortens cooking time while producing tender potatoes that hold their shape beautifully. Ideal for meal prep, cookouts, family dinners, and holiday gatherings, this easy recipe delivers classic homemade flavor with minimal effort.
Ingredients
For the Potato Salad
- 2 pounds (900 g) Yukon Gold or red potatoes, cut into bite-sized pieces
- 3 large eggs
- 2 celery stalks, finely diced
- ½ cup red onion, finely chopped
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
For the Dressing
- ¾ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place the trivet inside the pressure cooker and add 1 cup of water.
- Arrange the potatoes in a steamer basket or on the trivet.
- Place the eggs on top of the potatoes.
- Lock the lid and cook on High Pressure for 5 minutes.
- Allow a 10-minute natural pressure release, then carefully release any remaining pressure.
- Transfer the eggs to an ice bath, peel them, and chop into small pieces.
- Allow the potatoes to cool slightly.
- In a large bowl, whisk together mayonnaise, Dijon mustard, pickle relish, apple cider vinegar, lemon juice, garlic powder, onion powder, salt, and pepper.
- Add the cooked potatoes, chopped eggs, celery, onions, parsley, and dill.
- Gently fold until evenly coated.
- Cover and refrigerate for at least one hour before serving.
- Garnish with paprika, fresh herbs, or crispy bacon before serving.
Notes
- Yukon Gold potatoes create an extra creamy texture.
- Red potatoes hold their shape exceptionally well.
- Cooking eggs with the potatoes saves time.
- Do not overcook the potatoes to avoid mushiness.
- Chill the salad before serving for the best flavor.
- Fresh herbs provide the brightest taste.
- Mix gently to keep the potato pieces intact.
- Refrigerate leftovers in an airtight container for up to 3 days.