This healthy Instant Pot Potato Salad boasts tender potatoes mixed with crunchy veggies and coated in a creamy, tangy, mouthwatering dressing. The perfect side salad for a summer barbecue or Canada Day or 4th of July get-together. Paleo and Whole30 compliant as well as low FODMAP.
- 2 lbs red potatoes, skin on or off, chopped into ½” pieces
- 1 cup cold water
- ½ cup scallions, green parts only, chopped
- ½ red bell pepper, finely chopped
- 1 medium stalk celery, finely chopped*
- 1 medium carrot, finely chopped
- ½ cup dairy-free mayo
- 1 tbsp dried chives
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 2 tsp fresh dill, chopped
- 1 tbsp horseradish**
- 2 tbsp yellow mustard***
- 2 tsp white wine vinegar
- You can chop all the produce before starting to cook or just chop the potatoes and then chop the remaining produce while the potatoes are cooking and cooling.
- Add 1 cup of cold water to your Instant Pot Pressure Cooker and place a vegetable steamer basket (I use one like this) into the inner pot. Evenly pile the chopped potatoes onto the vegetable steamer basket. Close the lid of the Instant Pot, set the pressure release valve to “Sealing,” hit the “Pressure Cook” or “Manual” button and set the timer for 2 minutes.
- While the potatoes are cooking, chop the scallions, red bell pepper, celery and carrot and add to a large bowl. Mix with a spoon until combined. Set aside.
- In a small bowl, add the mayo, chives, salt, pepper, dill, horseradish, mustard and white wine vinegar and whisk until thoroughly mixed.
- Once the cooking cycle has completed, quick release the pressure on the Instant Pot. Open the lid and allow the steam to dissipate for a few seconds. Using a large spoon, scoop the potatoes into a colander. Gently rinse the potatoes in cold water for a few minutes until they are just lukewarm. Set aside to cool and drain for a few minutes while you finish chopping the produce or mixing the dressing.
- Once the potatoes have cooled, add them to the bowl containing the other produce and stir with a spoon until combined. Add the dressing from the small bowl to the bowl with the produce, scraping the bowl with a spatula to get all the dressing into the salad. Mix the salad with a spoon until all the produce is thoroughly coated in dressing. Cover and refrigerate for a minimum of 1 hour (preferably longer) prior to serving.
- Serve at a summer picnic, potluck, barbecue, Canada Day or 4th of July celebration or any summer lunch or dinner. Serve with my Juicy Turkey Burgers or Instant Pot Pulled Pork for a even more delicious summer meal.
*Monash University’s Low FODMAP Diet App lists celery as low FODMAP in quantities of up to 10g per serving, which is about 1/4 of a stalk. The quantity in this recipe comes to 1/10 stalk per serving. FODMAP type: Mannitol
**Monash lists horseradish as low FODMAP in quantities of up to 2 tbsp per serving. The quantity called for in this recipe comes to 1/10 of a tbsp per serving. FODMAP type: Fructans
***For low FODMAP, the mustard should not contain garlic, onion or any other high FODMAP ingredients. Yellow mustard brands with “Spices” listed as an ingredient could still contain high FODMAP ingredients – check with the manufacturer.
Cooking time includes time required for the Instant Pot to come to and release pressure, and time to rinse and cool the potatoes after cooking.
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot, pressure cooker, potato salad, instant pot recipes, potato salad recipe, side dish, summer recipes, canada day, 4th of july, summer side dish