This Instant Pot Potato Salad is quick, easy, and made entirely in the pressure cooker — even the eggs! With tender potatoes, perfectly cooked eggs, and a creamy homemade dressing, it’s a classic side dish that comes together in about 40 minutes.
Instant Pot Potato Salad is the ultimate side dish for summer potlucks, cookouts, or weeknight dinners. The potatoes and eggs cook together right in the pressure cooker, streamlining the process and cutting down on dishes.
Tossed in a creamy, flavorful homemade dressing, this potato salad is just the right mix of tangy and rich. It’s a tasty take on a classic favorite that’s ready in under an hour.
How to make Instant Pot potato salad
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Put the potatoes into a 6-quart Instant Pot. Pour in the water and vinegar.
Step 2: Set the eggs on top of the potatoes.
Step 3: Close and lock the lid. Be sure the pressure release valve is set to sealing. Press manual low pressure and adjust the cooking time to 10 minutes.
Step 4: While the potatoes are cooking, whisk the mayonnaise, celery, onion, pickle relish, vinegar, mustard, salt, and pepper together in a small bowl.
Step 5: Once the cooking time has finished, carefully turn the pressure release valve to venting to do a quick release.
Step 6: Unlock and open the lid, and carefully remove the eggs to a cutting board.
Step 7: Drain the potatoes in a colander.
Step 8: Add the warm potatoes to a large bowl and pour the mayonnaise mixture over the potatoes.
Step 9: Peel and chop the cooked eggs, and add them to the potato mixture.
Step 10: Give everything a gentle stir to combine. Serve warm, or cover and chill until ready to serve.
Tips
- Eggs: You can omit the eggs if you prefer.
- Adjusting the recipe: The recipe is fairly flexible in that you can easily adjust it to your tastes. For example, you can substitute shallot or white onion for the red onion.
Serving suggestions
This potato salad makes a great side dish for mains like bbq pulled chicken, barbecue beef, pulled pork, and barbecue brisket.
Storage
Store any leftover potato salad in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
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Instant Pot Potato Salad
Equipment
Ingredients
- 3 pounds russet potatoes peeled and cut into 1-inch pieces
- 2 cups water
- 2 tablespoons white vinegar
- 3 large eggs
- 1 cup mayonnaise
- 1 ¼ cups diced celery
- ¼ cup finely diced red onion
- ¼ cup pickle relish
- 1 tablespoon white vinegar
- 2 tablespoons Dijon mustard
- Salt
- Ground black pepper
Instructions
- Put the potatoes into a 6-quart Instant Pot.3 pounds russet potatoes
- Pour in the water and vinegar.2 cups water, 2 tablespoons white vinegar
- Set the eggs on top of the potatoes.3 large eggs
- Close and lock the lid. Be sure the pressure release valve is set to sealing.
- Press manual low pressure and adjust the cooking time to 10 minutes. It should take about 10-15 minutes for the pot to come to pressure.
- While the potatoes are cooking, whisk the mayonnaise, celery, onion, pickle relish, vinegar, mustard, salt, and pepper together in a small bowl.1 cup mayonnaise, 1 ¼ cups diced celery, ¼ cup finely diced red onion, ¼ cup pickle relish, 1 tablespoon white vinegar, 2 tablespoons Dijon mustard, Salt, Ground black pepper
- Once the cooking time has finished, carefully turn the pressure release valve to venting to do a quick release.
- Unlock and open the lid, and carefully remove the eggs to a cutting board.
- Drain the potatoes in a colander.
- Add the warm potatoes to a large bowl and pour the mayonnaise mixture over the potatoes.
- Peel and chop the cooked eggs, and add them to the potato mixture.
- Give everything a gentle stir to combine.
- Serve warm, or cover and chill until ready to serve.
Notes
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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