Easy Potato Salad in the Pressure Cooker

    1 hour 30 minutes

    Pressure cookers really reduce the time it takes to cook potatoes, they will only need a few minutes. The salad is best served after an hour of chilling.

    15 people made this

    Serves: 6 

    • 6 medium red potatoes, scrubbed
    • 1 cup (250ml) water
    • 1/4 cup chopped onion
    • 1 stalk celery, chopped
    • salt and pepper, to taste
    • 3 hard-boiled eggs, chopped
    • 1 tablespoon chopped fresh dill
    • 1/2 cup mayonnaise
    • 1 teaspoon mustard
    • 1 teaspoon cider vinegar

    Preparation:20min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour30min 

    1. Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes, then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle.
    2. Alternate layers of potatoes, onion and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
    3. Mix together the mayonnaise, mustard and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.

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    Reviews in English (15)


    This is the first time I used the pressure cooker to cook potatoes for salad. The potatoes turned out wonderful and was so simple to do, without cooking them in a large pot of boiling water. The rest of the salad recipe was right-on, and lends itself well to adjusting the ingredients to your personal tastes.  -  24 May 2012  (Review from Allrecipes USA and Canada)


    Made half a recipe (cooked two large potatoes) and cooked the potatoes in my Nordic Ware microwave pressure cooker for 8 minutes. There's no waiting for the pressure to rise and fall as there is in a regular pressure cooker, and it's great for preparing small quantities. The fresh dill is a nice addition to the mayonnaise-based dressing.  -  09 May 2012  (Review from Allrecipes USA and Canada)


    The recipe was very tasty! I left out the dill since my family doesn't care for it, but otherwise it was great. I used smaller yellow potatoes (a little bigger than an extra large egg) and set them for 6 minutes in my Instant Pot. They were still a little hard in the middle after the suggested amount of time. I put them back in the pressure cooker for another 4 minutes and they seemed perfect. Next time I will let them cook for 9 0r 10 minutes before quick release. I think it's just the difference between pots that made for this discrepancy.  -  14 Apr 2013  (Review from Allrecipes USA and Canada)