5-Ingredient Instant Pot Potato Salad

Meghan Splawn
Meghan Splawn
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the…read more
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updated Jan 29, 2020
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Credit: Joe Lingeman

This basic potato salad has just 5-ingredients and can be served warm or chilled.

Serves 4 to 6

Prep10 minutes

Cook4 minutes

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Post Image
Credit: Joe Lingeman

Think of this Instant Pot potato salad as a potato salad template that you can customize however you please. You’ll use the Instant Pot to cook red potatoes to tenderness in just a few minutes, then season them with a super-simple four-ingredient dressing. After that, it’s up to you — try tossing in herbs from the refrigerator one day and adding sautéed bacon the next. You really can’t go wrong.

Credit: Joe Lingeman

The four-ingredient dressing brings this potato salad to life — and you may already have the ingredients on hand. After cooking the potatoes (they cook in just four minutes in the Instant Pot, and unlike cooking them in a pot on the stove, it won’t heat up your kitchen), you’ll toss them in a splash of red wine vinegar, then add a full container of sour cream, a packet of Ranch seasoning, and some sweet pickle relish. Trust me — this one’s a keeper.

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Instant Pot Potato Salad

This basic potato salad has just 5-ingredients and can be served warm or chilled.

Prep time 10 minutes

Cook time 4 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1 cup

    water

  • 2 pounds

    small red potatoes, quartered

  • 1 tablespoon

    red wine vinegar

  • 8 ounces

    sour cream

  • 1 (1.7 ounce) package

    ranch dressing seasoning

  • 1/2 cup

    sweet pickle relish

  • Thinly sliced scallions, for garnish

Instructions

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  1. Pour the water into an Instant Pot or electric pressure cooker. Add a steamer basket and place the potatoes in the basket. Lock the lid in place and make sure the valve is set to seal. Cook on HIGH pressure for 4 minutes. Quick release the pressure. Carefully open the pressure cooker and remove the steamer basket.

  2. Transfer the potatoes to a large bowl, drizzle with the vinegar, and toss to coat. Add the sour cream, ranch dressing seasoning, and sweet pickle relish, and toss to coat. Serve warm or chilled, garnished with scallions if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Filed in:
Cooking Methods
easy
Instant Pot
Salad
vegetarian