• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • FAQS
  • Privacy Policy

Rants From My Crazy Kitchen logo

  • About
  • Recipe Index
  • Contact Me/Work With Me!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • FAQS
  • Privacy Policy
  • Follow Me!

    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Recipes

    April 5, 2019

    Quick and Easy Potato Salad

    Jump to Recipe Print Recipe

    I was provided with a free copy of The Gluten Free Instant Pot Cookbook (Revised and Expanded Edition) in order to facilitate this review. All opinions, as always, are my own. This creamy, gluten-free Instant Pot Quick and Easy Potato Salad is made with potatoes and eggs cooked together in the Instant Pot, then mixed with seasoned mayonnaise. It's perfect for all your Summer parties!

    photo of quick and easy gluten free instant pot potato salad in a white bowl

    I'm excited that I got a chance to review The Gluten Free Instant Pot Cookbook by Jane Bonacci and Sara De Leeuw. Sara is one of my oldest friends I met through blogging, she owns My Imperfect Kitchen, and Jane owns The Heritage Cook. Both share great recipes with something for everyone.

    In The Gluten Free Instant Pot Cookbook, available here on Amazon, the first part of introduction section is all about pressure cookers, how they work, and why you should use one. The second part contains information on gluten-free cooking and ingredients.

    The recipes include breakfasts, appetizers, soups and stews, grains and rice, pasta, main dishes, Asian favorites, side dishes, desserts, and finally a section on stocks. Many of the recipes include tips for finding gluten free ingredients, or tips for cooking the recipe correctly.

    How do you make Quick and Easy Potato Salad in the Instant Pot?

    Add one cup of water to the inner cooking pot. Place a steamer basket over the water. If you don't own a steamer basket, a small metal mesh colander should fit just as well.  Place peeled and cubed potatoes and whole eggs in the steamer basket, nestling the eggs in with the potatoes.

    photo of diced potatoes and whole eggs in a mesh colander

    Close and lock the lid of the Instant Pot, making sure the steam release handling is in the sealing position. Cook on high pressure for 5 minutes. Do a quick release by carefully moving the sealing handle to venting and allowing all the steam to escape. When the float pin drops, unlock the lid and carefully open it.

    Remove the eggs to a bowl of ice water to cool. Remove the potatoes to a large bowl to cool slightly.

    photo of cooked diced potatoes in a metal bowl

    Once the potatoes are cool, add mayonnaise, spices, mustard, relish and chopped celery to the bowl. Stir to combine.

    Photo of potatoes mixed mayonnaise dressing in a metal bowl

    Peel the eggs, then chop them and add them to the potato mixture. Taste and adjust the seasonings, adding additional mayonnaise if desired.

    Chill the Quick and Easy Potato Salad for 1 hour before serving.

    Close up photo of Quick and Easy Potato Salad on a serving spoon

    Looking for more Summer side dish recipes? Try these:

    Broccoli Cheddar Pasta Salad 

    Creamy Cucumber Salad

    Bacon Blue Cheese Coleslaw

    Bacon Ranch Green Onion Pasta Salad 

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

    photo of quick and easy gluten free instant pot potato salad in a white bowl
    Print Recipe
    5 from 1 vote

    Quick and Easy Potato Salad

    This creamy, gluten-free Instant Pot Quick and Easy Potato Salad is made with potatoes and eggs cooked together in the Instant Pot, then mixed with seasoned mayonnaise. It's perfect for all your Summer parties!
    Prep Time15 minutes mins
    Cook Time5 minutes mins
    Refrigeration/Time to come to pressure1 hour hr 10 minutes mins
    Total Time20 minutes mins
    Course: Salad/Side Dish
    Cuisine: American
    Keyword: easy potato salad recipe, instant pot potato salad
    Servings: 6
    Calories: 360kcal
    Author: Bernadette

    Ingredients

    • 4 medium russet potatoes (or red potatoes), peeled and cubed (approximately 3 ½ cups, or 385 g)
    • 3 eggs
    • ¾ cup (180 g) mayonnaise
    • 1 teaspoon paprika
    • 1 teaspoon onion salt (or ½ teaspoon each onion powder and salt)
    • 1 teaspoon garlic powder
    • ¼ teaspoon cracked black pepper
    • 1 tablespoon spicy mustard
    • 3 tablespoons sweet pickle relish
    • 2 stalks celery ,diced
    • salt and pepper ,to taste

    Instructions

    • Add one cup of water to the inner cooking pot. Place a steamer basket over the water. If you don’t own a steamer basket, a small metal mesh colander should fit just as well. 
    • Place peeled and cubed potatoes and whole eggs in the steamer basket, nestling the eggs in with the potatoes.
    • Close and lock the lid of the Instant Pot, making sure the steam release handling is in the sealing position. Cook on high pressure for 5 minutes. Do a quick release by carefully moving the sealing handle to venting and allowing all the steam to escape. When the float pin drops, unlock the lid and carefully open it.
    • Remove the eggs to a bowl of ice water to cool for 6 minutes. Remove the potatoes to a large bowl to cool slightly.
    • Once the potatoes are cool, add mayonnaise, spices, mustard, relish and chopped celery to the bowl. Stir to combine.
    • Peel the eggs, then chop them and add them to the potato mixture. Taste and adjust the seasonings, adding additional mayonnaise if desired.
    • Chill for 1 hour before serving. 

    Notes

    Recipe used with permission from The Gluten Free Instant Pot Cookbook, Revised and Expanded Edition

    Nutrition

    Calories: 360kcal | Carbohydrates: 29g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 714mg | Potassium: 676mg | Fiber: 2g | Sugar: 4g | Vitamin A: 455IU | Vitamin C: 8.5mg | Calcium: 38mg | Iron: 1.8mg
    « Chicken in Red Wine Sauce
    Cheesy Baked Breakfast Tacos #BrunchWeek »
    109 shares
    • Facebook7
    • Twitter

    Reader Interactions

    Comments

    1. Sara says

      April 08, 2019 at 3:27 pm

      HUGS!! Thank you so much for trying the recipe and sharing! I'm so excited to hear you are enjoying the book.

      Reply
      • Bernadette says

        April 10, 2019 at 10:06 am

        Hi Sara, congratulations! I'm so happy for your success with this book, and with everything you have been doing!

        Reply
    2. Jane says

      April 06, 2019 at 4:32 pm

      This looks wonderful! Thank you so much for being part of our virtual blog tour and sharing the book and recipe!!

      Reply
      • Bernadette says

        April 08, 2019 at 9:31 am

        You're welcome! I really do love the cookbook!

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Hi everyone! Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy! Read More…

    SUBSCRIBE TO RANTS FROM MY CRAZY KITCHEN

    SUBSCRIBE BY EMAIL TO RECEIVE NEW RECIPES AND POSTS WHEN THEY ARE PUBLISHED. YOUR EMAIL WILL ONLY BE USED TO SEND UPDATES.

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Footer

    ↑ back to top

    • ABOUT
    • RECIPES
    • CONTACT ME/WORK WITH ME!
    • FAQS
    • PRIVACY POLICY

    • Facebook
    • Pinterest
    • Twitter

    Copyright © 2025 Rants From My Crazy Kitchen

    Enter your name and email address to subscribe by email
    Stay up to date on all the latest recipes, reviews, giveaways, and more for free!

    Your privacy is important! Please refer to Rants From My Crazy Kitchen's Privacy Policy for information how we use your information and protect your rights.

    109 shares
    109 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.