The Instant Pot is the answer to the easiest, most delicious Healthy Potato Salad you've ever had. We're nixing the mayo today to make a lighter, better tasting version.
I never make potato salad, ever, but you'll bet your buns I take a scoop or two (or three) at every salad bar and family get together. I LOVE the tender potatoes, the crunchy celery, the creamy sauce, and that pretty dusting of paprika on top.
And FYI, yes, I'm the person that snags 3 of the 5 slices of boiled egg from the top of the salad. I also used to eat all the chocolate covered peanuts out of the Tin Roof Sundae ice cream as a kid. We've all got issues, don't judge me.
Now after writing all that, I'm thinking, what a weird combo of ingredients that is and what genius ever thought they all belonged together. I mean, come on, potatoes and boiled eggs? Ridiculous. Also revolutionary.
So why didn't I ever make it? I hate, yes HATE, boiling potatoes. And don't get me started on the painful task of boiling eggs. It's like going to the post office. You don't really know why you hate it so bad, you just do.
Well as far as I'm concerned, my friend Barbara from Pressure Cooking Today did the world an incredible favor when she developed her potato salad technique. She cooks the potatoes and eggs up at the same time in the pressure cooker! The Instant Pot does all the work for you and cooks the potatoes and eggs to absolute perfection.
Lisa's goal with this latest book was to show how you could cut out processed food without breaking the bank and prove it could also be incredibly delicious. I've got to say, she did an amazing job with this book!
WHY YOU WILL LOVE THIS HEALTHY POTATO SALAD
- The pressure cooker takes away all guesswork. It will cook your potatoes and eggs to perfection at the SAME TIME
- The eggs practically fall out of their shells for you
- Swap the sour cream (I use light) for mayo and it's even better for you
- Stores great! I served this at a family party (big hit!) and then happily ate the leftovers over the next couple of days
HOW TO MAKE INSTANT POT POTATO SALAD WITHOUT THE MAYO
- Chop up your potatoes. Place them on a trivet inside the Instant Pot; top with eggs
- Let the pressure cooker do its thing
- Mix up your sauce, chop up your herbs, celery, and onions (I use Litehouse Freeze Dried Red Onions)
- Ice bath your eggs, behold your perfectly cooked potato cubes
- Peel your eggs, with one hand, if you want to show off
- Combine everything in a bowl and serve or chill for later
Easiest potato salad ever.
I will never again pass on the assignment of potato salad to someone else, for as long as I live.
Whip yourself up a homey bowl of potato salad, top it with 20 slices of boiled egg and a sprinkle of coarse sea salt and paprika and dive in!
WHAT TO SERVE WITH POTATO SALAD
Potato salad makes me think backyard BBQ so naturally I think of:
VARIATIONS OF POTATO SALAD
- Swap the celery for dill pickles
- Mash it up and serve it on toast
- Loaded Baked Potato Salad with ham, cheese, bacon, and chives with a homemade ranch dressing
- Take the flavors of these Buffalo Waffle Fries and Cilantro Lime Dressing and turn it into a potato salad!
BEST POTATO FOR POTATO SALAD
Waxy potatoes like red and Yukon are best for potato salad because they hold their shape when chopped and stirred. More starchy potatoes like Russet tend to crumble and fall apart.
MAKE AHEAD POTATO SALAD
This salad can definitely be made up the day before. If you will be topping it with slices of hard boiled eggs wait to put them on until just before serving so you can give the salad one last stir.
MORE INSTANT POT POTATO RECIPES
TOOL USED TO MAKE INSTANT POT CLASSIC POTATO SALAD
Instant Pot Classic Potato Salad – No Mayo
Easiest potato salad you'll ever make plus healthier and lighter than most
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
- 2 pounds red potatoes, unpeeled, cut into 1 1/2 to 2-inch chunks
- 3 eggs
- 2 celery stalks, finely diced
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh flat leaf parsley
For the Dressing
- 1/2 cup sour cream ( I use light)
- 1 tablespoon yellow mustard (I use 2 T)
- 1 tablespoon red wine vinegar (I use 2 T)
- 1 teaspoon salt
- 1/2 teaspoon paprika
- ground black pepper
- Pour 1 cup of water into the pressure cooker pot and place steamer basket inside.
- Place cut potatoes on a steamer basket and top with eggs
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 4 minutes.
- While the potatoes cook, combine celery, onion, and parsley in a large bowl.
- In a small bowl whisk together sour cream, mustard, red wine vinegar, salt, paprika, and pepper.
- Add sour cream mixture to the large bowl with the veggies, stir to combine.
- When pressure cooking is complete, use a quick release.
- Remove the steamer basket from the pot and set potatoes aside to cool slightly. Place eggs in a bowl of ice and water for 5 minutes or so.
- Peel and dice the eggs, add eggs and the potatoes to the large bowl with the dressing. Gently toss to combine. Add salt and pepper to taste if needed.
- Serve immediately or refrigerate for up to 5 days.
- Yukon gold potatoes can be swapped for red potatoes
- Great make-ahead side dish! It tastes just as good on day 5 as it does on day 1
- FYI: Total cost for this recipe is $7.31, per Lisa's cookbook which includes leftover sour cream, celery, onion, and eggs
Keywords: instant pot side dish, potato salad, healthy side dish