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instant pot easy potato salad in white bowl

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


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

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.
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