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