Green Goddess Red Potato Salad Recipe
Craving an easy, flavorful red potato salad? Whip up this homemade recipe starring creamy Green Goddess dressing—simple, fresh, and ready in no time!
We wanted to create a creamy potato salad recipe that was quicker and easier to make than traditional potato salad.
This Green Goddess red potato salad recipe has all of the flavors of fresh herbs with the convenience of a dump-and-go bottle of creamy dressing.
Best of all, the red potatoes require no peeling and you can cook the hard-boiled eggs at the same time in the same pot as you boil the potatoes.
Perfect for picnics, potlucks, barbecues, and family dinners!
Looking for a more traditional potato salad recipe? Try our Classic Potato Salad, made with hard-boiled eggs, mayonnaise, and dill pickle juice. Or, for a different spin, try our Bacon Potato Salad recipe, featuring crispy bacon, sundried tomatoes, and hard-boiled eggs.
Green Goddess Red Potato Salad Recipe
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, Cosori, or Power Pressure Cooker XL.
Ingredient Notes
This salad is easy to customize, so make it however works best!
The green goddess dressing provides the major flavor of this dish, so make sure you choose a good one! We love Gotham Greens Green Goddess Salad Dressing—it tastes really fresh and is much easier than prepping your own scallions, basil, mayo, sour cream, lemon juice, and garlic!
The snap peas and celery give each bite a lovely crunch—if possible, I wouldn’t skip them.
You’ll notice this recipe doesn’t call for red or green onions, red or white vinegar, or specific fresh herbs (like fresh dill or chives). In our testing, we didn’t notice much flavor difference without them, so we opted to keep the ingredient list simple.
(However, if you would really miss any of these flavors, feel free to add them!)
Do red potatoes make good potato salad?
Honestly, we think any potato can make a good potato salad.
We opted for red skin potatoes for this recipe since they require no peeling and much less slicing and dicing. Plus, they hold their shape well after boiling.
If you’d prefer, you can swap yukon golds, russet potatoes, or new potatoes with no change to the cook time. Just 4 minutes to fork-tender potatoes.
Can this red skin potato salad recipe be made ahead of time?
Potato salad always needs time to absorb the dressing, so it is the perfect side dish to make ahead of time. Just pop it in the fridge for several hours before serving.
If I’m serving it for dinner, I’ll make it in the morning. If I’m serving it for lunch, I’ll often make it the night before.
Just make sure that right before you serve it, you toss it with a little extra dressing to restore the fresh creamy texture that potato salad needs.
What are some common mistakes to avoid?
⛔ Unevenly sized potatoes: The most important part of potato salad is making sure the potatoes are all evenly sized—smaller cut potatoes cook much more quickly than larger cut potatoes.
This recipe calls for 1-inch pieces. Sometimes I can find baby red potatoes at the store, which are about 1-inch total and don’t require any slicing. However, I prefer to halve 2-inch potatoes for this recipe: the cut pieces seem to absorb the dressing better than the whole potatoes.
⛔ Not using a steamer: Want light and fluffy potatoes that keep their shape? Steam them instead of boil them.
I consider a steamer basket a must-have pressure cooking accessory. I love my silicone steamer basket for a big batch of potatoes, but a mesh steamer or an Oxo basket steamer would work well, too.
What to serve with potato salad
This easy potato salad is a perfect side for grilling favorites like ribs, chicken legs, steak, or pulled pork. It’s a great summer side dish for whatever you are eating.
We love that it’s served chilled and cooked in the pressure cooker so it doesn’t heat up the house.
How to Store Instant Pot Potato Salad
You can save this potato salad in an airtight container for up to 3 days in the fridge. However, if I’m taking it to a potluck, I like to serve it within the first 24 hours of making.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Green Goddess Red Potato Salad
Ingredients
- 4 ounces snap peas trimmed, cut on a diagonal in very thin slices
- 2 pounds petite red potatoes about 24 2-inch potatoes, cut in half lengthwise, then about 1-inch slices
- 4 large eggs
- 1 small ripe avocado pitted and mashed
- 1 stalk celery thinly sliced
- 1/4 cup Green Goddess Salad Dressing plus 2 tablespoons to 1/4 cup more for serving
- Chopped fresh parsley for garnish
- Salt and pepper to taste
Instructions
- In a microwave-safe bowl, add 2 tablespoons water and the snap peas. Cover and microwave for 2-3 minutes until crisp tender. Drain the peas and thinly slice on an angle.
- Put the steamer basket in the pressure cooking pot. Add 1 1/2 cups water, potatoes, and eggs. Lock lid in place, select High Pressure, 4 minutes cook time, and press start.
- Prepare an ice bath for the eggs.
- While the potatoes cook, in a small bowl stir together the avocado and 1/4 cup Green Goddess dressing until well combined.
- When the cook time ends, use a quick pressure release. When the pressure valve drops, carefully remove the lid.
- Remove the steamer basket from the pressure cooking pot. Put the eggs into ice-cold water to cool. Discard the cooking water, and allow the hot potatoes in the steamer basket to cool.
- While the potatoes cool, peel and dice 3 of the cooled eggs. (Set aside the fourth egg for serving.)
- In the pressure cooking pot or a large bowl, gently stir the eggs, snap peas, and celery into the potatoes until well mixed. Gently toss the avocado-dressing mixture with the potatoes, adding more Green Goddess dressing if needed to achieve your desired consistency. (If needed, this is when you transfer the potato salad from the pressure cooking pot to a nice serving bowl.) Add salt and pepper to taste. Cool to room temperature, then refrigerate for 2 to 12 hours.
- Just prior to serving, toss the potato salad with additional Green Goddess dressing (2 tablespoons to 1/4 cup, depending on how much you need to get a saucy consistency). Top with the reserved snap peas, slices of remaining hard-boiled egg, parsley, and salt and pepper to taste.
Nutrition
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For me, avocado is indescribably revolting, greasy pap; is there a suitable alternative?
regards
Chris
I think you could easily omit the avocado and it should still turn out great!