This Instant Pot Gluten Free Potato Salad is an easy recipe to make for a crowd. It uses celery and shallots for a little crunch and mayo with mustard and vinegar for a little kick. Put in some cut up hard boiled eggs and a dash of paprika on top and you’ve got a winner.
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Potato salad is a classic side dish for summer barbecues and cookouts, and cooking it in the Instant Pot makes it super easy.
This Whole30 potato salad recipe cooks the potatoes and eggs together, so you don’t even have to turn on your stove.
Shallots are used as they’re typically less bitter than onion and chopping them finely with the celery gives the salad flavor without too much bite.
This creamy potato salad is going to be a hit with your family and friends – you won’t want to cook it any other way!
Ingredients
- russet potatoes
- eggs
- shallot
- celery
- mayonnaise (Whole30 compatible if needed)
- yellow mustard
- apple cider vinegar
- kosher salt (I use Diamond Crystal brand)
- ground black pepper
I’ve written condensed directions here including pictures so you can see how to make this recipe. The full set of detailed instructions are in the recipe card at the bottom of the page.
Before you scroll through, there is important information throughout this post.
How to make gluten free potato salad in an instant pot
- Pour water into the Instant Pot and place a steamer basket inside. Peel and cut the potatoes into roughly 1 inch pieces. Put the potatoes pieces. in the steamer basket.
- Nestle 5 raw eggs on top of the potatoes. Place the lid securely on top of the Instant Pot.
- Turn the vent on top of the Instant Pot to “sealing”, press the “Manual” button and set the timer to 4 minutes. Take out a medium bowl, pour 2 cups of ice and several cups of water into it. Set it aside – this will be for the eggs once they’re done cooking
- Chop the shallot and celery into large chunks then place them in the food processor and pulse until finely chopped. Dump them into a large bowl.
- Add the mayonnaise, yellow mustard, apple cider vinegar, kosher salt, and ground black pepper to the bowl and stir to combine.
- When the Instant Pot is done, remove the lid and use a spoon to place the eggs in the ice water. Carefully remove the steam basket and pour the cooked potatoes into the bowl with the mayo.
- When the eggs have cooled, peel them and cut them into small pieces. Put the pieces in the large bowl with the mayo mixture and potatoes.
- Gently stir everything together with a spoon. Garnish with paprika, green onion, fresh dill, parsley, bacon bits, or a sliced hard boiled egg if desired and serve warm or chilled.
How to Dice an Egg for Potato Salad
If you need help dicing an egg, then follow these instructions. This shows you how to dice 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 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.
Topping Ideas
There are lots of great ways to top a homemade potato salad. You can add toppings as a garnish, or with a heavy hand to compliment the salad. Try one of these ideas!
- paprika (smoked or regular)
- chopped green onion
- fresh dill
- chopped parsley
- bacon bits
- diced dill pickles
- a sliced hard boiled egg
What to serve with with potato salad
Potato salad is a great side dish for grilled or smoked meats! Here are some options to try out, all of which are gluten free, dairy free, paleo, and Whole30 compatible:
- Smoked Pork Chops
- Grilled Teriyaki Chicken Thighs
- Smoked Pork Tenderloin
- Paleo Grilled Flank Steak
- Gluten Free Grilled Shrimp
FAQ
Typically no, potato salad does not have gluten. This potato salad certainly doesn’t. But always check the ingredients if buying something store-bought.
It depends on your preference. A denser, waxier potato (like a red potato) will hold it’s shape better. Russet potatoes tend to be fluffy, which I prefer. I use russet potatoes in this recipe. You can read more in this article about the science behind potato salad.
You don’t always have to peel potatoes for potato salad. This recipe calls for peeling them, but others may not.
You can serve potato salad plain, or with a garnish on top like a sprinkle of paprika. You can also serve it warm or cold, depending on your preference. To store potato salad, keep it refrigerated in an air tight container. It will keep for 4 to 5 days.
No, I would not recommend freezing potato salad. Potatoes tend to take on a different texture when they’re frozen then thawed.
Recipe Tips and Substitutions
- This recipe is written for the Instant Pot, however the method should also work in other types of pressure cookers. You may need to adjust the cooking time by a minute or two.
- This recipe uses russet potatoes, but will also work just fine with red potatoes or yukon gold potatoes.
- If you don’t have or can’t find a shallot, you can use half a small yellow, white, or red onion instead.
- If you’re using a steamer basket with handles to cook the potatoes and eggs, do your best to get the handles out of the way or tucked away when you put on and seal the lid. Otherwise the lid will have trouble sealing. You can also use a metal steamer basket if you have it.
- When the eggs are done cooking, take them out one at a time and place them in the ice bath. Be careful removing the eggs as the pressure cooker insert will still be hot (as will the eggs and potatoes).
Looking for more gluten free salads? Check these out:
- Grilled Shrimp, Avocado, & Corn Salad
- Cashew Grape Chicken Salad
- Gyro Salad
- Paleo Pear Salad
- Grilled Pork and Peach Salad
If you make end up making this Gluten Free Instant Pot Potato Salad, then don’t forget to rate the recipe and let me know how it went in the comments below!
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Instant Pot Gluten Free Potato Salad
Ingredients
For salad:
- 1.5 cups water
- 6 medium russet potatoes 2.5 to 3 pounds
- 4 large eggs
- ½ shallot
- 2 celery stalks
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
As garnish:
- 1 large egg
- A dash of paprika
Instructions
Items Needed:
- 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
- Measuring spoons
- A spoon
- A small sharp knife
- A hot pan or oven mitt
Directions:
- 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!
Notes
- This recipe is written for the Instant Pot, however the method should also work in other types of pressure cookers. You may need to adjust the cooking time by a minute or two.
- This recipe uses russet potatoes, but will also work just fine with red or yukon gold potatoes.
- If you don’t have or can’t find shallot, you can use onion instead.
- If you’re using a steamer basket with handles to cook the potatoes and eggs, do your best to get the handles out of the way or tucked away when you put on and seal the lid. Otherwise the lid will have trouble sealing.
- When the eggs are done cooking, take them out one at a time and place them in the ice bath. Be careful removing the eggs as the pressure cooker insert will still be hot (as will the eggs and potatoes).
Servando
Plot Twist: All Potato Salad is Gluten Free…
Taryn Solie
You’re right, most all potato salad is gluten-free! Just depends on the ingredients – gluten can be sneaky sometimes!
Aeil
Thank you
This potato salad is delicious
Four minutes cook five eggs
Eggs no brown ring
My new go to recipe
Thanks for sharing
👍👍🌟🌟🌟🌟⭐️