This Gluten Free Instant Pot Potato Salad is an easy recipe to make for a crowd. It uses celery and shallots for a little crunch and may with mustard and vinegar for a little kick. Put is some cut up hard boiled eggs and a dash of paprika on top and you’ve got a winner.
The first step of the recipe is to peel and cut up the potatoes. But before you do that, you may be asking…
What is the Best Potato for Potato Salad?
My first inclination was to use baby red potatoes, as I think they’re cute and like the red color in the potato salad (such a good reason to cook with something, I know). There are several sites that will tell you a denser, waxier potato is best for potato salad (like The Kitchn) because it holds it’s shape better. However I like the potatoes to be a little on the smushed side. And according to All Recipes and Serious Eats, russets do this well and also really let the dressing soak in. So I went with russets for this recipe.
Now to get cracking on making this Gluten Free Instant Pot Potato Salad.
How to Cut a Potato for Potato Salad
I can usually get away with making three long cuts, then chopping those up into smaller pieces. The pieces tend to be kind of rectangular, but they can be cut up a bit more once you’re mixing everything together if they’re too big for you.
Next up, cooking the potatoes and eggs in the Instant Pot.
How to Cook Potatoes and Eggs in an Instant Pot
These steps are for the Instant Pot, as that is the pressure cooker I have and what seems to be most popular at the moment. This method should also work in other types of pressure cookers, though you may need to adjust the cooking time by a minute or two.
First you’ll put the steamer basket into the pressure cooker insert. I use a green silicone one by OXO that works well, but they also have a metal one that does the job too.
Next, pile all the potatoes in the basket, then nestle the eggs on top of the potatoes. If you’re using a steamer basket with handles do your best to get the handles out of the way or tucked away when you put on and seal the lid.
Make sure the lid is sealed and that the pressure release knob at the top is set to “sealing” and not “venting”. Otherwise the pressure cooker won’t get up to pressure and you’ll wind up with undercooked potatoes and eggs. Which would just be gross.
Set the timer for 4 minutes, then take out a medium-sized bowl and put about a cup of ice and some cold water in it. This will be for the eggs once they’re done cooking.
How to Make Potato Salad
While the pressure cooking is taking care of the eggs and potatoes, roughly cut up the celery and shallot using a sharp knife and cutting board. Place the pieces into a food processor (I like to use my mini food processor) and start mincing it up. I like mine in a very fine mince, but if you prefer larger chunks in your potato salad you can stop before the pieces get too small.
Now to move on to the dressing. Grab a large bowl (even better if you can store and/or serve the potato salad in the bowl) and dump the following into it:
- minced celery and shallot
- yellow mustard
- apple cider vinegar
- kosher salt
- ground black pepper
Mix it all together with a spoon to combine (as in the second picture from the right).
When the pressure cooker is done, remove the lid and, using a spoon, take out the eggs one at a time and place them in the ice bath. Be careful when you’re doing this as the pressure cooker insert will still be hot (as will the eggs and potatoes).
Let the eggs sit in the ice bath for 5 or so minutes to cool down.
Grab a oven mitt or hot pad and take out the steamer basket with the potatoes. Dump the potatoes into the bowl with the dressing and stir everything together.
Once the eggs have cooled, peel them and get ready to get a lesson in egg dicing (which I know sounds super exiting). You’ll only dice 4 of the eggs. Leave the fifth for a fun garnish.
How to Dice an Egg
These instructions are for dicing an egg in your hand, which I’ve found to be easiest. If you try to do it on a cutting board the egg falls apart too easily and then it’s just a big ol’ mess.
You do have to be very careful with this method though, so as not to slice your hand. Don’t drag the knife across your hand. This is how it should be done:
- Slice the egg three time length-wise (first picture). When you’re doing this, push the knife down to cut all the way through until you barely touch your hand. Then slowly lift the knife up a bit so it doesn’t touch your hand anymore and slide the knife out of the egg, holding the sides with your fingers and palm.
- Rotate the egg a quarter turn and make another three times length-wise (second picture), using the same method as in the first step
- Last you’ll make 4 or 5 cuts width-wise (last picture). This is best done over the potato salad bowl as the pieces will start to fall out of your hand as you’re cutting.
Now you mix everything together and you’re almost done with your Gluten Free Instant Pot Potato Salad.
The last step is to garnish the dish. Sprinkle a couple dashes or paprika on the salad (this is optional but provides a nice contrast). Slice the last egg three or four times length-wise, then fan the slices out a bit and set them on top of the salad. Voila!
You can serve it on the warm side if you want, though I prefer it cold. Store it in the refrigerator and serve once it’s cooled down. This is great to make the morning of (or even the night before), then bring out for an evening BBQ.
Looking for more fun summer dishes? Check out the following:
Simple Summer Berry Paleo Parfait
Cashew Grape Chicken Salad
Crustless Banana Cream Pie Cups
Citrusy Simple Guacamole
If you’re liking what you see and want more, you can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST. I post lots of good, gluten free eats as well as ways I’m trying to get my kids into the kitchen.
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Recipe for Gluten Free Instant Pot Potato Salad
Gluten Free Instant Pot Potato Salad
This Gluten Free Instant Pot Potato Salad is an easy recipe to make for a crowd. It uses celery and shallots for a little crunch and may with mustard and vinegar for a little kick. Put is some cut up hard boiled eggs and a dash of paprika on top and you've got a winner.
- 1.5 cups water
- 6 medium russet potatoes 2.5 to 3 pounds
- 4 large eggs
- 1/2 shallot
- 2 celery stalks
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 large egg
- A dash of paprika
Instant Pot (or other electronic pressure cooker)
A steamer basket (metal or silicone, not plastic)
A vegetable peeler
A cutting board
One large sharp knife
One medium-sized bowl
A food processor (or mini food processor)
One large bowl
A spatula or wooden spoon
A measuring cups
A small sharp knife
A hot pan or oven mitt
Place your Instant Pot on the counter. Pour the water into the pot and place a steamer basket into the Instant Pot.
Peel the skin of the potatoes with a vegetable peeler. Then using a cutting board and large sharp knife, cut the potatoes into roughly 1 inch pieces, making sure they’re about the same size so they cook evenly.
Place the cut potatoes into the steamer basket then nestle all 5 eggs on top of the potatoes.
Secure the top of the Instant Pot, locking it in place and setting the vent knob on top to the secure position.
Set the timer of the Instant Pot for 4 minutes. Take out a medium-size bowl and place a cup or two of ice cubes in it with some very cold water. This will be used as an ice bath for the eggs once they’re done cooking.
Next take out the food processor to mince the vegetables.
Prep the shallot by peeling off an extra outside layers and the celery by washing any dirt off and chopping off the white wide part on the bottom (between 1 and 2 inches) with the knife.
Chop the vegetables into medium-sized pieces with the large sharp knife on the cutting board. Put the pieces of both the shallot and celery into the food processor and pulse until both are finely minced. Pour them into a large bowl, using a spatula or wooden spoon to scrape out any pieces that stick to the inside of the food processor.
Measure out 1 cup of mayonnaise and scrape it into the bowl with the spatula or wooden spoon.
Measure the remaining ingredients (yellow mustard, apple cider vinegar, kosher salt, and ground black pepper) using measuring spoons and dump them into the bowl with the mayo and vegetables. Stir with a wooden spoon or spatula until well incorporated.
When the timer goes off on the Instant Pot, push the knob on top to do a quick pressure release.
Once the pressure is done being released, remove the lid and with a spoon scoop the eggs out of the Instant Pot and into the ice water bath. Let sit for at least 5 minutes to cool.
Using a hot pad or oven mitt, carefully remove the steamer basked with the cooked potatoes from the Instant Pot. Dump them into the bowl with the mayonnaise mixture.
Once the eggs have cooled, peel them, discarding the shells. With a small sharp knife, cut 4 of the eggs into small pieces. This can be done by slicing an egg lengthwise 3 or 4 times, then giving it a quarter-turn and slicing it again 3 or 4 times lengthwise (on the other side), and finally slicing it widthwise several times to create small pieces. Dump the cut eggs into the bowl with the potatoes.
Mix everything together with a spoon until the mayo mixture is evenly spread around. If some of the potato pieces are too big, just split them in two using the spoon.
Cut the remaining egg into 4 or 5 slices and place on top of the salad. Sprinkle a dash of paprika on top for garnish, and eat!