Umami Recipes
Umami Recipes

Instant Pot Winners

Potato Salad

10 servings


10 minutes

active time

45 minutes

total time


1 1/2 pounds yellow potatoes, red potatoes, or Russet potatoes (about 6-8 medium potatoes)

1 cup water (for cooking)

½ cup chopped celery

1/2 onion or 1 shallot, chopped in very thin relish-size pieces

2 teaspoons yellow mustard (Dijon is great)

1/2 cup prepared mayonnaise (VEGAN: be sure use an egg-free brand)

2 tablespoons pickle juice (from a container of dill or bread and butter pickles)

1/2 cup of chopped pickles

2 green onions, sliced (optional, for topping)

Optional: several slices of pre-cooked bacon

Optional: Fresh Dill

Optional: Eggs


Scrub the potatoes potatoes and dry them gently with a clean towel. Peel them if you want to (this is an optional step).

Cut into 1 inch cubes

Place the potatoes inside a 6-quart pressure cooker with 1 cup of water and lock on the lid. (I think I would add salt to this next time) if you want eggs, put washed eggs in directly on top of the potatoes.

Cook at high pressure for 4 minutes. Use the quick release and carefully remove the lid.

Immediately drain and rinse the potatoes with COLD water until water running is no longer warm. Put the cooked potato cubes into a large mixing bowl.

Add the celery, onion, mustard, mayonnaise, pickle juice, bacon, dill, and pickles, and use a spatula to mix together.

Stir in the salt and pepper and serve immediately. Or, you can cover the bowl and refrigerate the salad until you’re ready to serve.


Serving Size




Total Fat

8.4 g

Saturated Fat

1.3 g

Unsaturated Fat


Trans Fat

0 g


4.6 mg


116.6 mg

Total Carbohydrate

24.4 g

Dietary Fiber

1.8 g

Total Sugars

1.8 g


2.9 g

10 servings


10 minutes

active time

45 minutes

total time
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