Instant Pot Potato Salad Recipe

There's something undeniably nostalgic about a creamy, tangy potato salad—and when it’s made in the Instant Pot, it becomes a total game changer. Picture tender chunks of potato, perfectly cooked eggs, and a creamy, zesty dressing all coming together in under 30 minutes. It’s the ultimate side dish with none of the fuss.

this Recipe

I started making this Instant Pot Potato Salad one summer when I needed a quick dish for an impromptu BBQ. One bite, and everyone was asking for the recipe. Now, it’s a go-to for picnics, potlucks, and lazy Sunday lunches. Quick, reliable, and delicious—it’s one of those recipes that truly earns its spot in your regular rotation.

Even better? You cook the potatoes and the eggs together in the same pot—less mess, less cleanup, and more time to relax. Let’s dive into what makes this recipe such a crowd favorite.

Why You'll Love This Instant Pot Potato Salad

Get ready to fall hard for this easy-to-make classic with a modern twist. This Instant Pot Potato Salad isn’t just packed with flavor—it’s also a smart solution for busy cooks and hungry crowds alike.

First off, it’s incredibly efficient. Using the Instant Pot means you can cook your potatoes and eggs at the same time. No multiple pots boiling away, no babysitting the stove—it’s basically hands-off.

It’s also super fast. From start to finish, you’re looking at just about 25 minutes. That’s including prep time! It’s perfect for those last-minute gatherings when you need a reliable dish in a hurry.

Another big win? It’s budget-friendly. Potatoes, eggs, and a handful of pantry staples are all you need. You can easily feed a group without spending more than a few dollars.

And finally, this recipe is ultra-adaptable. Want to add bacon? Go for it. Prefer dill over sweet pickles? Easy swap. Whether you're customizing for picky eaters or mixing it up with seasonal ingredients, it’s flexible enough to make it your own.

Whether you’re meal-prepping lunches or serving up at a summer cookout, this potato salad will never let you down.

Ingredients Notes

The beauty of this Instant Pot Potato Salad is in its simplicity. With just a few staple ingredients, you’ll get a creamy, satisfying dish that feels like it came straight from grandma’s kitchen.

Yukon Gold potatoes are my top choice for this recipe. They hold their shape well after pressure cooking, and their natural buttery flavor is the perfect base for a creamy dressing. If you only have russet or red potatoes on hand, those can work too—just peel them and cut into evenly sized chunks for even cooking.

Eggs are a key component here, and the best part is you cook them right on top of the potatoes in the Instant Pot. Once cooked, they’re easy to peel and add a lovely richness and texture to the salad.

Mayonnaise and mustard are the backbone of the dressing. I love using a good-quality mayo and classic yellow mustard, but you can play around with Dijon or even spicy brown if you want to change up the flavor. A splash of apple cider vinegar adds that necessary tang and brightness.

Pickles—sweet or dill—add crunch and zing. I usually go for finely chopped dill pickles for a little extra bite, but sweet relish works well too if you prefer a more traditional picnic-style flavor.

You’ll also want celery for crunch, onion for bite (red or green both work), and a bit of paprika to sprinkle on top for that classic finish.

No fancy equipment required here—just your Instant Pot, a cutting board, and a large mixing bowl. A potato masher or fork comes in handy if you like your salad on the creamier side.

How To Make This Instant Pot Potato Salad

Making this Instant Pot Potato Salad is shockingly easy—especially compared to the old-school stovetop version. Here’s how it all comes together.

Start by peeling and chopping your potatoes into evenly-sized chunks, about 1 to 1.5 inches in size. Place them in the Instant Pot along with 1 cup of water and a pinch of salt. Nestle a steamer basket or trivet on top and gently place the eggs on it. This layering technique lets everything cook together without overdoing the eggs.

Seal the Instant Pot and set it to Manual High Pressure for 4 minutes. Once the timer goes off, do a quick release and carefully open the lid. Use tongs to transfer the eggs to an ice bath and drain the potatoes. They should be tender but not mushy—perfect for soaking up that creamy dressing.

While the potatoes cool slightly, peel your eggs and chop them into bite-sized pieces. You can leave a few slices aside for garnish if you want to get fancy.

In a large bowl, stir together the mayonnaise, mustard, vinegar, chopped pickles, celery, and onion. Add salt and pepper to taste. Once the potatoes are just warm (not hot), fold them into the dressing gently so they don’t break apart too much.

Add the chopped eggs and mix again, being careful not to over-stir. You want to keep some texture. Sprinkle with paprika and chill for at least 30 minutes before serving—though it gets even better the next day.

From prep to plate, the whole process takes just about 25–30 minutes. You’ll end up with a creamy, tangy, totally irresistible side dish that’s perfect for any occasion.

Storage Options

Leftovers? Lucky you—this potato salad tastes even better the next day.

Store any remaining potato salad in an airtight container in the fridge. It will stay fresh for up to 4 days, making it great for meal prep or weekday lunches.

If you’re bringing this dish to a picnic or outdoor event, be sure to keep it chilled in a cooler until serving. Because it contains eggs and mayonnaise, it’s best not to leave it out for more than 2 hours.

Avoid freezing this recipe—the texture of the potatoes and dressing won’t hold up well. It’s definitely a dish meant to be enjoyed fresh.

To reheat, simply let it sit at room temperature for about 15–20 minutes, or enjoy it straight from the fridge. Some folks even like it slightly warmed—just microwave a portion for 20 seconds and give it a stir.

Variations and Substitutions

This recipe is the definition of flexible. Whether you're out of an ingredient or just want to shake things up, there are plenty of ways to make this potato salad your own.

Want more protein? Chopped bacon or ham adds a savory punch that takes this from a side to a light meal. Just fold it in with the eggs for extra flavor.

Prefer a tangier twist? Try using Dijon mustard and adding a splash of pickle juice to the dressing. It’ll give the salad a more pronounced bite that’s totally addictive.

Not a fan of mayo? You can swap it for Greek yogurt or sour cream for a lighter, tangier version. Or use a half-and-half blend to keep the creaminess while cutting calories.

For extra veggies and crunch, toss in finely chopped bell pepper, shredded carrots, or radishes. They add beautiful color and a satisfying snap with each bite.

And if you’re going low-carb, you can even substitute cauliflower florets for the potatoes. Just steam them in the Instant Pot for 1–2 minutes—surprisingly delicious!

No matter how you make it, don’t be afraid to experiment. That’s the joy of a classic like this—it’s a blank canvas for whatever flavors you’re craving.

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