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–+ servings

Instant Pot Spicy Potato Salad

This potato salad is made using the Instant Pot to quickly achieve perfectly tender potatoes without boiling on the stovetop. Mixed with a spicy aioli dressing, it features a creamy texture contrasted by crisp vegetables and a zesty kick, resulting in an appetizing and visually appealing dish.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 220kcal
Author: James Taylor
Servings: 6

Equipment

Ingredients

  • 2 pounds potatoes Yukon Gold or red potatoes work well
  • 1 cup spicy aioli For flavor and creaminess
  • 1 rib celery stalk Finely chopped for crunch
  • 1 small red onion Finely diced
  • to taste salt and pepper

Instructions

  • Peel and cut the potatoes into evenly sized chunks, about 1 to 1.5 inches, to ensure uniform cooking.
  • Place the potato chunks into the Instant Pot and add enough water to just cover them. Seal the lid and set the pressure valve to sealing.
  • Cook on high pressure for 5 minutes, then do a quick release carefully to release the steam. The potatoes should be tender and easily pierced with a fork.
  • Drain the potatoes thoroughly and transfer them to a large mixing bowl. Allow them to cool slightly, so they don't melt the dressing when mixed.
  • Gently mash the potatoes with a fork or potato masher until they reach your desired creamy but slightly chunky texture.
  • Add the spicy aioli to the mashed potatoes and fold gently until well combined, creating a creamy, flavorful base.
  • Stir in the finely chopped celery and red onion, distributing the crunch and fresh flavor evenly throughout the salad.
  • Season with salt and freshly ground pepper to taste, adjusting to your preference for spice and saltiness.
  • Cover the bowl and refrigerate the potato salad for at least 30 minutes to let the flavors meld and the mix chill thoroughly.
  • Remove the salad from the fridge, give it a gentle stir, and serve in a bowl or on a platter, garnished with additional chopped celery if desired.

Notes

For an extra kick, sprinkle some chopped jalapeños or hot sauce before serving. Make sure potatoes are cooled so the dressing stays thick and creamy.

Nutrition

Calories: 220kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 250mg | Potassium: 900mg | Sugar: 3g | Vitamin C: 15mg | Calcium: 20mg | Iron: 1mg