Instant Pot Potato Salad (No Egg)

Fast, easy and delicious potato salad made by cooking the potatoes in your Instant Pot®. This recipe does not have eggs, it doesn't need them! You can certainly add hard-boiled eggs to the mixture if you'd like. It does have 3 kinds of pickles... you can vary the flavor by your favorite pickle or relish, but we like the combination of all three.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 440 Calories

Ingredients

• 1 cup mayonnaise
• ½ cup minced onion
• 1 teaspoon garlic powder
• 1 tablespoon apple cider vinegar
• ½ cup sweet pickle relish
• 1 tablespoon yellow mustard
• 1 teaspoon salt, or more to taste
• 2 pounds potatoes, cut into 1-inch chunks
• ½ cup dill pickle relish
• 1 cup celery, finely chopped
• ½ cup bread and butter pickles, cut into large chunks
• ½ teaspoon freshly ground pepper, or more to taste

Recipe Instructions

Step 1

Place the cut-up raw potatoes in a mesh basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Let cooker sit for 1 minute after it beeps. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour potatoes into a large bowl and set aside to cool for 15 to 20 minutes.

Step 3

Combine mayonnaise, celery, dill and sweet pickle relish, bread and butter pickles, onion, mustard, vinegar, salt, garlic powder, and pepper in a bowl. Stir well. Pour over the potatoes and stir gently to combine. Serve warm or cool.