This Instant Pot Potato Salad is so easy to make as you can cook the potatoes and the eggs together at the same time. This potato salad is so full of flavor and great for BBQs, picnics or just to have for dinner.
Why This Recipe Works
- Quick and Easy: The Instant Pot makes this recipe super fast. Both potatoes and eggs cook at the same time, so it’s perfect when you’re short on time.
- Tasty: The homemade dressing made of mayo, mustard, sweet relish, and vinegar gives a perfect mix of creamy, tangy, and sweet tastes. It goes really well with the potatoes and eggs.
- Flexible: You can change up this recipe to fit what you like. Feel free to toss in extra ingredients like bacon, onions, or pickles to make it just the way you want it.
- Potatoes: Go for waxy types like Yukon Gold or red potatoes as they hold their shape better during cooking.
- Eggs: Fresh eggs tend to stick to their shells when boiled. For easy peeling, use eggs that are a week or two old.
- Mayonnaise: It forms the base of the dressing. You can use store-bought or homemade mayonnaise depending on your preference. I love using mayo made with avocado oil!
- White Vinegar: This gives a slight tanginess to the dressing. Apple cider vinegar can be a good alternative for a different flavor profile.
- Yellow Mustard: It adds a tangy kick and depth of flavor to the dressing.
- Sweet Relish: It adds sweetness and texture to the dressing. You can also use diced pickles if relish is not available.
- Salt and Ground Black Pepper: Basic seasoning that enhances the overall flavor of the salad.
- Green Onions: They add a mild, onion-like flavor and a pop of color to the salad.
- Celery Stalks: They give the salad a nice crunch. Always wash and dry celery thoroughly before use.
- Water: Standard ingredient for pressure cooking in an Instant Pot. Always make sure there’s enough liquid for the pot to reach pressure. For a 6-quart instant pot, you need at least half a cup of water, and one cup for an 8 quart.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How to Make Instant Pot Potato Salad
- Begin by thoroughly washing the potatoes, peeling them, and cutting into medium chunks. Insert a trivet or steaming basket into your Instant Pot, pouring a cup of water at the bottom.
- Next, place the cubed potatoes onto the trivet or in the steaming basket. It’s fine if some pieces fall into the water. Arrange the eggs over the potatoes. Close the Instant Pot lid securely and move the valve to the sealing position.
- Choose the ‘Pressure Cook/Manual’ function, set to high pressure for a duration of 3 minutes. Once the Instant Pot reaches pressure and finishes the set cooking time, perform a quick pressure release and take off the lid.
- While your potatoes and eggs are cooking, prepare the salad dressing. Take a large salad bowl, and whisk together the mayonnaise, mustard, sweet relish, vinegar, salt, and pepper. You might choose to add an optional 1/2 teaspoon of sugar. Taste test the dressing and adjust according to your preference, but keep in mind that the intensity will lessen once combined with the other ingredients.
- Quickly transfer the cooked eggs into an ice bath to stop them from cooking further. Leave them in the cold water for around 5 minutes.
- Allow the cooked potatoes to cool for at least 10 minutes, longer if you can spare the time. Then, add the cooled and diced potatoes into the salad dressing, gently mixing until they’re evenly coated. Proceed by adding the diced eggs, celery, and green onion, stirring carefully until everything is well incorporated.
- For best flavor, let the salad chill in the refrigerator for at least an hour prior to serving. The longer it rests, the more enhanced the flavors become. For a final touch, garnish with a light dusting of smoked paprika before serving. Enjoy!
- Before adding the potatoes to the dressing, make sure they’ve cooled enough. Adding them while they’re still hot can cause the mayo to melt and make the salad too runny.
- If you’re planning to serve the salad later, you might want to add a bit more dressing than you think is needed. The potatoes tend to absorb the dressing over time, so a little extra can help keep the salad creamy.
- Want to switch things up? Try adding other ingredients like chopped dill pickles or cooked bacon to your potato salad for a different taste and texture.
Yes, you can. However, waxy potatoes like Yukon Gold or red potatoes hold their shape well during cooking, making them the best choice for potato salads.
Yes! In fact, making it a few hours or even a day in advance allows the flavors to meld together, improving the overall taste of the salad.
Stored in an airtight container, this potato salad will last for about 3-5 days in the refrigerator.
Feel free to add other ingredients you love, such as diced pickles, chopped red onion, or crispy bacon bits to give the salad a personal touch.
This Instant Pot Potato Salad is a real time-saver and super versatile. You can stick with the classic ingredients, or feel free to add a personal twist with some of your favorites. After trying this recipe, we’d love to hear from you! Please don’t forget to rate and review it. Your feedback is truly valuable and can help others, too.
Instant Pot Potato Salad
- 2 lb potatoes waxy type such as Yukon gold
- 6 large eggs washed
- 1 cup water
- 1 ¼ cups mayonnaise
- 2 teaspoons white vinegar
- 1 tablespoon yellow mustard
- ¼ cup sweet relish
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 green onions sliced
- 2 stalks celery diced
- Wash, peel, and dice potatoes into medium chunks. Place a trivet or steaming basket in the Instant Pot and add a cup of water.
- Place potatoes and eggs on the trivet or basket. Close the lid, set the valve to sealing, and select the ‘Pressure Cook/Manual’ function for 3 minutes on high pressure.
- While cooking, whisk together mayonnaise, mustard, sweet relish, vinegar, salt, and pepper in a large salad bowl to make the dressing.
- After cooking, do a quick pressure release. Transfer the eggs to an ice bath for 5 minutes.
- Allow the potatoes to cool for at least 10 minutes, then add them to the dressing. Stir gently until potatoes are coated.
- Add diced eggs, celery, and green onions into the bowl. Mix gently until well combined.
- Chill the salad in the fridge for at least one hour. Garnish with smoked paprika before serving.
- Cut potatoes into similar sizes for even cooking.
- Cool eggs in ice bath for easy peeling.
- Ensure potatoes are cool before adding to dressing.
- Add extra dressing if preparing in advance.
- Customize with additional ingredients like dill pickles or bacon.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.