Clean Eating Kitchen

Healthy Food Made Easy

 
  • Start Here
  • About
    • About Carrie
    • What is Clean Eating?
    • FAQ
  • Recipes
    • Beverages
    • Breakfast
    • Desserts
    • Instant Pot
    • Juices
    • Main Dishes
    • Salads and Dressings
    • Sides
    • Smoothies
    • Soups and Stews
  • Resources
    • Appliances & Products
    • Books
    • Shopping
    • Web sites
  • Podcast
  • Contact
    • Email
    • Advertising and Sponsorship
Home » Pressure Cooker » Instant Pot Recipes » 5-Ingredient Instant Pot Potato Salad (Gluten- & Dairy-Free)

5-Ingredient Instant Pot Potato Salad (Gluten- & Dairy-Free)

May 26, 2018 / By Carrie Forrest, MPH in Nutrition / 5 Comments

Jump to Recipe
Pin102
Share4
Tweet
Yum
Email
106 Shares

This Easy Instant Pot Potato Salad is perfect for a quick summer side dish. This dairy-free recipe has only 5 ingredients, but it’s full of flavor and texture.

instant pot easy potato salad with cranberries

I love hearing how Memorial Day is the unofficial start of summer; it makes me so much happier than when Labor day rolls around and it’s the unofficial end of summer! Since I’ve been working very hard to manage my stress better, summer is the perfect time for me to practice some new habits. Warmer weather and longer days get me out into nature more which is so good for my soul (here are some pictures if you’re curious to see where I live).

Back to this salad. Having more go-to easy recipes is definitely part of my stress management. The Instant Pot pressure cooker has become one of my favorite kitchen appliances just in the last 6 months or so. I have two, but I use this one the most.

Pressure-cooking works amazing for potatoes! I made this Easy Sweet Potato Mash here. For this Potato Salad recipe, I used medium-sized white potatoes.

white potatoes in white colander

They get washed and pricked with a fork and placed on the trivet that comes with the Instant Pot. This will make sure they don’t get water-logged or mushy.

white potatoes in instant pot with trivet

Potatoes cooked this way only need 12 minutes at pressure to be cooked perfectly. Then, to transform them into an awesome potato salad, you just need to dunk them in cold water, chop them, and toss them with 4 other simple ingredients: mustard, mayo, fresh dill, and chopped celery!

instant pot easy potato salad ingredients

Summer holidays, potlucks, barbecues, and parties would all benefit from a quick and easy potato salad.

instant pot easy potato salad with celery sticks and watermelon

The apple juice-sweetened dried cranberries are optional for this recipe, but I like the sweet to balance the mustard and mayo. Alan told me his mom’s secret for adding sweetness was to use some sweet pickle juice which also sounds like a really great idea and a total throwback!

instant pot easy potato salad with dill

Items recommended for this Instant Pot Easy Potato Salad recipe (affiliate links included):

  • 8-quart Instant Pot pressure cooker
  • Avocado oil mayo (just don’t use one with canola oil, it’s way too processed)
  • Apple juice-sweetened dried cranberries

Here’s the printable recipe for my Instant Pot Easy Potato Salad:

Print
instant pot easy potato salad in white bowl

Easy Instant Pot Potato Salad (Dairy-Free, 5 Ingredients)


★★★★★ 5 from 1 reviews
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Side dish
  • Method: pressure cooker
  • Cuisine: dairy-free, healthy, easy
Print Recipe
Pin Recipe

Description

An easy side dish made dairy-free and using a pressure cooker.


Ingredients

  • 1 1/2 pounds white potatoes (about 5 medium)
  • 1 cup water (for cooking)
  • 2 teaspoons Dijon mustard
  • ¼ cup prepared mayonnaise
  • 3 tablespoons chopped fresh dill (from about 1 very small bunch)
  • ½ cup chopped celery (from about 1 medium head)
  • 2 tablespoons apple juice-sweetened cranberries (optional, for topping)
  • salt and pepper, to taste

Instructions

  1. Scrub the white potatoes and dry them gently with a clean towel. Use a fork to prick each potato all around, about 8 pricks per potato.
  2. Then, place the trivet inside an 8-quart pressure cooker with 1 cup of water. Place the potatoes on top of the trivet and lock on the lid.
  3. Cook at high pressure for 12 minutes. Once the cooking is done, release the pressure or let it come down naturally. Carefully remove the lid on the pressure cooker.
  4. Place the potatoes in an ice-water bath to cool them. Remove them and dry them with a clean towel.
  5. Chop the cooled potatoes into bite-sized chunks and place them in a large mixing bowl.
  6. Add the mustard, mayonnaise, fresh dill, and chopped celery and use a spatula to mix together.
  7. Serve the potato salad with cranberries, if desired. Season with salt and pepper, to taste.

Notes

  1. The potato salad will last up to 5 days in the refrigerator.

Did you make this recipe?

Tag @carriecleaneating on Instagram and hashtag it #cleaneatingkitchen

Pin this Instant Pot Easy Potato Salad recipe for later:

Instant Pot Potato Salad

Don’t miss a recipe! Join my weekly newsletter list to get all the latest news and recipe links delivered directly to your inbox.

Pin102
Share4
Tweet
Yum
Email
106 Shares

Filed Under: Clean Eating Dairy-Free Recipes Gluten-Free Recipes Grain-Free Recipes Instant Pot Recipes Plant-Based Recipes Pressure Cooker Side Dishes Tagged With: celery cranberries dill instant pot mayo mustard potatoes pressure cooker white potato

Comments

  1. Marcia says

    May 27, 2018 at 7:24 am

    I love my instant pot. I need to figure out where I put that trivet – I haven’t tried potatoes yet!

    Reply
    • Carrie Forrest, MPH in Nutrition says

      May 27, 2018 at 9:07 am

      Thanks, Marcia! Oh yeah, you need to track down the trivet!

      Reply
  2. Tiffany Olson says

    May 27, 2018 at 7:56 am

    I have yet to jump on the Instant pot train because I’ve heard such mixed reviews but recipes like this one really make me want one! Looks yummy!

    Reply
    • Carrie Forrest, MPH in Nutrition says

      May 27, 2018 at 9:07 am

      Tiffany, it took me awhile to get used to cooking with the InstantPot. But, once you get the hang of it, it’s indispensable!!!

      Reply
  3. Carrie says

    July 18, 2018 at 2:43 pm

    One of my favorite EASY summer recipes!

    ★★★★★

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

« Dairy Free Green Tea Matcha Latte with Optional CBD
6 Ways Mindfulness Can Heal Diet Obsession »

About Carrie

Hi there! I’m Carrie Forrest, MBA, MPH in Nutrition. I share gluten-free and dairy-free recipes using real food ingredients. CLICK HERE TO LEARN MORE.

CarrieHi! I’m Carrie. Subscribe to my email updates or learn about me here.

Archives

Categories

© 2019 Clean Eating Kitchen
Privacy Policy · Comment Policy · Affiliate Notice · Advertising & Sponsorship

Disclaimer: The information on this blog is not intended to be and should not be interpreted as medical advice or a diagnosis of any health or fitness problem, condition or disease; or a recommendation for a specific test, doctor, care provider, procedure, treatment plan, product, or course of action. Consult your physician before making any changes to your diet or exercise program.