Imagine a potato salad so creamy, so perfectly Southern, that it'll transport you straight to a summer picnic on a warm Georgia afternoon. This Instant Pot Southern Style Potato Salad is not just a side dish—it's a culinary experience that combines lightning-fast cooking with traditional Southern comfort flavors. In just 25 minutes, you'll create a crowd-pleasing recipe that's guaranteed to become your new go-to potluck sensation, impressing friends and family with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 2 pounds of potatoes, peeled and cubed
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1/4 cup sweet pickle relish
- Salt and pepper to taste
- 2 boiled eggs, chopped
Instructions
- Wash and peel potatoes, cutting them into uniform 1-inch cubes to ensure even cooking.
- Add potato cubes to Instant Pot with 1 cup of water, ensuring potatoes are not completely submerged.
- Close Instant Pot lid, set valve to sealing position, and select "Manual" or "Pressure Cook" mode at high pressure for 4 minutes.
- While potatoes are cooking, prepare other ingredients: dice celery and onions finely, chop boiled eggs, and measure out mayonnaise, mustard, and pickle relish.
- Once cooking cycle completes, perform a quick pressure release by carefully turning the valve to venting position.
- Drain potatoes immediately and spread them on a large baking sheet to cool and prevent overcooking, allowing steam to escape.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, diced celery, onions, pickle relish, salt, and pepper, whisking until well blended.
- Gently fold cooled potato cubes into the dressing mixture, ensuring even coating without mashing potatoes.
- Add chopped boiled eggs and fold gently to distribute throughout the salad.
- Cover and refrigerate for at least 1 hour to allow flavors to meld and salad to chill thoroughly.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed.
Tips
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for the best texture.
- Cut potatoes uniformly to ensure even cooking and prevent some pieces from becoming mushy.
- Don't overcook potatoes—4 minutes is the sweet spot for tender, not falling-apart cubes.
- Spread potatoes on a baking sheet after cooking to stop the cooking process and prevent mushiness.
- Allow the salad to chill for at least an hour to let flavors develop and meld together.
- For extra crunch, consider adding diced bell peppers or chopped pickles.
- Always taste and adjust seasoning before serving to ensure perfect flavor balance.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 4g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 65mg
