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Instant Pot Potato Salad is the FASTEST (and tastiest) potato salad recipe you will ever make! Made with tender potatoes, perfectly cooked eggs, and a classic mayonnaise-based dressing, this recipe is easy enough for a weeknight AND scalable for potlucks and cookouts.
Potato Salad the EASY Way
The Instant Pot reigns supreme in speeding up the process of making so many things. My recipes for Instant Pot dried beans, Instant Pot yogurt, Instant Pot baked potatoes, and Instant Pot hard boiled eggs come to mind immediately.
But potato salad? Was it possible to make an old-fashioned potato salad in the Instant Pot?
ABSOLUTELY and the process is almost magical!
By cooking the potato and eggs together in the instant pot, this recipe cuts the cooking time and the number of pots and pans down drastically--without sacrificing ANY flavor!
Whether you want to enjoy potato salad for alongside Instant Pot Brats or Grilled BBQ Chicken for simple weeknight dinner or you want to make a double batch to complete your summer cookout menu, this Instant Pot Potato Salad recipe will be your go-to potato salad.
Happy Cooking! xo Kristen
Notes on Ingredients
The ingredients for this Instant Pot potato salad are simple. No mustard. No pickles. Just classic old-fashioned flavors. That said, feel free to add what you like to make potato salad just the way your family likes it!
- Russet Potatoes: For a creamy potato salad, starchy russet potatoes are best. Waxy potatoes, like red potatoes or gold potatoes, won't produce a creamy texture that is standard in classic potato salad and are better suited for Ranch Potato Salad or Italian Potato Salad.
- Eggs: Use standard large eggs and allow them to come to room temperature for fewer chances of cracking when cooked. I also recommend giving them a good rinse to remove any potential dirt.
- Mayonnaise: For the best flavor I recommend real mayonnaise, like Hellman's or Dukes, not Miracle Whip. Reduced-Fat Mayo is fine, but don't use fat-free, as the flavor will change drastically.
- Vinegar: Distilled white vinegar or white wine vinegar is best. The vinegar gives the potato salad a bit of tang and enhances the flavor of the dressing.
- Celery + Onions: For crunch and flavor.
How To Make Instant Pot Potato Salad
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Potatoes. Wash, peel and cube the potatoes into 1-inch cubes.
- Layer Potatoes and Eggs in Instant Pot. Pour water into the inner pot and place a trivet or steamer basket designed for the Instant Pot inside the inner pot. Lay the cubed potatoes on the trivet (or in the basket) and nestle the eggs on top.
- Pressure Cook. To ensure that the eggs and potatoes are perfectly cooked, it is crucial to use precise timing. Cook for 4 minutes on high pressure. Yes, I normally hard boil eggs in the Instant Pot for 5 minutes, but because it takes slightly longer to come to pressure due to the added volume of potatoes, I find 4 minutes perfect.
- Release Pressure. Once the cook time has elapsed, allow pressure to release naturally for exactly 5 minutes. Then do a quick release of pressure. Place the eggs in an ice bath and let the potatoes cool slightly.
- Make Potato Salad Dressing. While the potatoes and eggs are cooling, use that time to whisk together dressing, celery, and onions in a large mixing bowl.
- Mix it all together. Peel and chop the eggs, and mix into the dressing. Then gently fold the potatoes into the mixture, until everything is evenly combined.
- Chill before Serving. Cover the potato salad and refrigerate for at least 60 minutes--I find 2-3 hours best. This allows for the flavors to meld together.
Recipe FAQs
I always suggest hard-boiling 4-6 eggs, even though this recipe only calls for 2 hard-boiled eggs. Even with room-temperature eggs, sometimes cracks happen. And it never hurts to have extra for breakfast, a snack, or to make egg salad. And of course, feel free to add more than 2 eggs to this potato salad.
Some people like to crack the eggs into a small pan, place the pan on the potatoes, and cook as directed. Then you simply chop up the cooked egg loaf and add to the potato salad dressing. Personally, I find the eggs to be a bit rubbery in texture when prepared this way.
Yes! You can easily double this recipe to fit in a 6 or 8-quart instant pot.
Serving Suggestions
I love serving Instant Pot Potato Salad alongside burgers, homemade baked beans, and sour cream cucumber salad for a perfect summer feast.
That said, this recipe for Instant Pot Potato Salad is easy enough to enjoy any night of the week and is the perfect side dish for the following dishes.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Potato Salad
Video
Ingredients
- 4 medium russet potatoes, peeled and cubed into 1-inch chunks (about 4 cups cubed)
- 2-4 large eggs
- 1 cup mayonnaise
- 1 tablespoon white distilled vinegar
- ½ cup diced celery
- ¼ cup minced yellow onion
- 1½ teaspoons kosher salt
Instructions
- Wash and peel 4 medium russet potatoes. Cube the potatoes into even 1-inch-sized cubes.
- Pour 1½ cups of cold tap water into the inner pot of the pressure cooker.
- Add a steamer basket or trivet over the water. Place the cubed potatoes in the steamer basket. Gently nestle 2-4 large eggs (your preference) on top of the potatoes.
- Close the pressure cooker and be sure to check to see if the vent knob is sealed. Cook on HIGH pressure for 4 minutes. Select the manual or pressure cook and use the plus or minus buttons to adjust the timer to 4 minutes.
- Once the cooking time has elapsed, allow pressure to release naturally for 5 minutes. Then do a quick release of pressure.
- Remove the eggs and place them into ice water. Remove potatoes from Instant Pot and let cool slightly while you prepare the potato salad dressing.
- To prepare the potato salad dressing, mix together1 cup mayonnaise, 1 tablespoon white distilled vinegar, ½ cup diced celery, ¼ cup minced yellow onion, and 1½ teaspoons kosher salt until well combined in a large mixing bowl.
- Peel the hard-boiled eggs, and cube them into bite-size pieces. Add the eggs to the mayonnaise mixture and gently combine.
- Add the potatoes and gently fold the potatoes into the mayonnaise mixture, until the dressing is evenly distributed through the potatoes.
- Refrigerate for at least 60 minutes before serving, best after 2-3 hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds so simple cant wait to try it. I will add bacon bitz.
You can't go wrong with bacon! Enjoy!
My potatoes are hard. Followed the recipe
Hi Mary. I am so sorry you had an issue with your potatoes. Did you cook on high pressure and use room temp/cold water? And what size did you cut your potatoes? This should not be an issue with this recipe.
Absolutely delicious!!!! My son absolutely loves this potato salad! I even added bacon and Chick-fil-A original sauce in!
Great additions! So glad you (and your son) enjoyed.
Hi Kristen,
You say to only use russet potatoes & not to use Yukon golds but that is all I have right now. Is there a reason Yukon golds won’t work here? That last what I typically make potato salad with as it’s lower glycemic index than russets, I’ve just never used instant pot to do it. Pls advise & thx!
Hi Georgia! I prefer the starchy texture of russets for this salad. But if you only have Yukon Golds, use them! It will be a firmer potato salad, but I am bet delicious. For reference, I would keep the cooking times the same.
Absolutely love this recipe! Easy and fast and really tasty! The only thing I did differently is I added all four eggs to the potato salad. I can't recommend this recipe enough!
Thank you so much for sharing Maryann! I love hearing how much you enjoyed this!
I came across your recipe sometime ago. I have made it numerous times for different occasions. It is a winner!! And takes so much less time. Thank you!!!
I break my eggs into a bowl then cover with foil. Put the bowl in the steamer basket and mound the potatoes around and over the top of the eggs. No peeling necessary and I cube the eggs for the salad right in the bowl. Also add a few more seasoning to my dressing. But not much.
That is a great hack as well, Pendandra. I find the eggs a bit rubbery for my taste cooked that way, but most don't mind at all.