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Pressure-Cooker Potato Salad

Total Time

Prep: 15 min. + chilling Cook: 5 min. + cooling


10 servings

I used to rarely make potato salad because it can be somewhat time-consuming, but because of this easy pressure-cooker potato salad recipe, I'll be making it more often! We prefer this salad with unpeeled red potatoes but you can use any potato—with or without the skin. —Courtney Stultz, Weir, Kansas
Pressure-Cooker Potato Salad Recipe photo by Taste of Home


  • 2-1/2 pounds red potatoes, cubed (about 8 cups)
  • 1-1/2 cups water
  • 1 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2 tablespoons prepared mustard
  • 1 tablespoon dill weed
  • 1 tablespoon cider vinegar
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Snipped fresh dill, optional


  1. Place potatoes and water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Drain; cool completely.
  2. In a large bowl, combine remaining 10 ingredients. Add potatoes; toss to coat. Refrigerate, covered, at least 1 hour. If desired, top with snipped fresh dill before serving.

Nutrition Facts

3/4 cup: 247 calories, 18g fat (3g saturated fat), 3mg cholesterol, 471mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 3g protein.

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