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5 from 1 vote
Instant Potato Salad with Lemon Mayo in a black bowl on a wooden table with blue and green napkins.
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Instant Potato Salad with Lemon Mayo
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
 
It's hard to believe that the potatoes for this Instant Potato Salad cook in just one minute, but that's all it takes for baby potatoes in a pressure cooker. You'll barely have time to mix the dressing together!
Course: Side Dishes, Salads
Cuisine: American
Keyword: Summer Veggies, Quick and Easy, dill, red potatoes, Vegetarian, Pressure Cooker, Summer Sides, Instant Pot, BBQ Side dishes, Summer Salad
Servings: 8
Calories: 298 kcal
Ingredients
  • 3 pounds baby red potatoes
  • 1½ cups water
  • ¾ cup mayonnaise
  • 2 tablespoons olive oil
  • juice and zest from 1 lemons
  • ¾ teaspoons salt
  • freshly ground black pepper
  • 3 tablespoons capers rinsed
  • ½ cup red onion minced
  • 3 ribs celery diced
  • 2 tablespoons chopped fresh dill
Instructions
  1. Prepare the potatoes by leaving small potatoes whole (about 1-inch in diameter) or cutting larger potatoes in half. Place the potatoes and water in the pressure cooker and lock the lid in place.
  2. Pressure-cook on HIGH for 1 to 2 minutes, depending on how big they are. Release pressure using the QUICK-RELEASE method and carefully remove the lid.
  3. Drain and rinse the potatoes with cold water to stop the cooking process and then spread the potatoes out on a sheet pan lined with paper towels to dry and cool completely.
  4. Combine the mayonnaise, olive oil, lemon juice, lemon zest and salt in a small bowl and season with freshly ground black pepper.
  5. To make the red onion less pungent, soak the diced onion in cold water for 5 minutes and then drain.
  6. Once the potatoes have cooled, place them in a large bowl. Toss in the capers, red onion and celery. Add the lemon mayo and fresh chopped dill and stir to coat the potatoes with the dressing. Season to taste with salt and freshly ground black pepper and refrigerate until you are ready to serve.
  7. Garnish the salad with fresh dill sprigs and lemon slices.
Nutrition Facts
Instant Potato Salad with Lemon Mayo
Amount Per Serving
Calories 298 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g15%
Cholesterol 9mg3%
Sodium 469mg20%
Potassium 789mg23%
Carbohydrates 28g9%
Fiber 3g12%
Sugar 3g3%
Protein 4g8%
Vitamin A 40IU1%
Vitamin C 15mg18%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.