Prepare to revolutionize your side dish game with the most addictive Instant Pot Ranch Potato Salad that will have your guests begging for the recipe! This isn't just another boring potato salad – it's a creamy, zesty explosion of flavor that comes together in just 25 minutes, making it the ultimate quick and delicious side dish for any occasion. Whether you're hosting a summer barbecue, a potluck, or just craving a mouthwatering comfort food, this recipe will become your new go-to crowd-pleaser that's guaranteed to disappear faster than you can say "seconds, please!"
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs baby potatoes
- 1 cup ranch dressing
- 1/2 cup sour cream
- 1/2 cup green onions, chopped
- 1/2 cup celery, diced
- Salt and pepper to taste
Instructions
- Wash baby potatoes thoroughly and cut any larger potatoes into roughly 1-inch pieces to ensure even cooking.
- Pour 1 cup of water into the Instant Pot and place the trivet inside. Arrange the prepared potatoes on the trivet.
- Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 4-5 minutes, depending on potato size.
- Once cooking completes, perform a quick pressure release to prevent overcooking the potatoes.
- Carefully remove potatoes and spread them on a large baking sheet to cool for 10-15 minutes, allowing excess moisture to evaporate.
- In a large mixing bowl, combine ranch dressing, sour cream, chopped green onions, and diced celery. Whisk until smooth and well incorporated.
- Once potatoes are slightly cooled but still warm, gently fold them into the dressing mixture, ensuring even coating.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Cover and refrigerate for at least 1 hour to allow flavors to meld together before serving.
- Garnish with additional chopped green onions before serving if desired.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe, as they hold their shape and provide the perfect bite-sized texture.
- Don't overcook: The key to perfect potato salad is avoiding mushy potatoes. Use the 4-5 minute pressure cook time and do a quick release to prevent overcooking.
- Cool potatoes strategically: Spreading the potatoes on a baking sheet allows excess moisture to evaporate, helping the dressing cling better to the potatoes.
- Make ahead friendly: This salad tastes even better after chilling for a few hours, allowing the flavors to meld together perfectly.
- Customize your ranch: Feel free to use homemade ranch dressing or add extra herbs like dill or chives for additional flavor complexity.
- Temperature matters: Fold the dressing into slightly warm (not hot) potatoes to help them absorb the flavors without becoming soggy.
- Storage tip: This potato salad will keep in the refrigerator for 3-4 days, making it perfect for meal prep or make-ahead entertaining.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 4g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 20mg
