Instant Pot Potato Salad
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Love potato salad, but hate the headache of making it? The answer is Instant Pot Potato Salad! Cook your potatoes and eggs all in your pressure cooker. It’s so quick and easy to make you’ll be enjoying it all summer long.
Potato Salad is a labor of love right? Peeling potatoes, boiling on the stove, boiling the eggs, etc… Did you know using the Instant Pot (<—- I freakin’ adore that thing), you can cut that time in half? How great does that sound?!!!
This delicious, quick, easy potato salad in the pressure cooker is just as amazing as making it the old fashioned way, but like fifty million times easier!
If you are looking for a quick and easy meal during the summer that won’t heat up your house make sure to pair this potato salad recipe with my favorite Crock Pot Ham Cheese Sandwiches!
Why You’ll Love Instant Pot Potato Salad!
- The potatoes and eggs cook right in the Instant Pot at the same time saving you time!
- It’s a small batch perfect for a family dinner or cook out.
- This recipe is basic with no onions, pickles etc., but feel free to add those if you like that in your potato salad. This is the perfect base recipe that is no-fail and totally adaptable to everyone’s preference!
Ingredients for Instant Pot Potato Salad
- Potatoes – We used red potatoes which hold their shape when cooked and won’t get mushy. Another great option would be Yukon Gold Potatoes.
- Eggs – You will hard boil these in the Instant Pot so just regular eggs!
- Water – Add it to the Instant Pot to cook the potatoes and eggs.
- Mayonnaise – Some people prefer Miracle Whip which will give the potato salad a bit sweet taste.
- Prepared yellow mustard – Just grab the yellow container!
- Seasonings – A blend of salt, pepper, onion powder, garlic powder and paprika to give it the perfect flavor.
What Kind Of Potatoes Are Best For Potato Salad?
Skip the russet potatoes for potato salad and pick a more waxy variety of potatoes instead. They are firmer and will hold up better.
Yukon gold, red potatoes or fingerlings are the best options for potato salad.
What Size Should The Potatoes Be?
You want the potatoes to be a uniform size so they cook at the same rate. They should be cut into about 1” pieces. If they are smaller than that they can turn gummy when they cook.
Do I Need To Peel The Potatoes?
It’s really up to you, but we prefer to peel the potatoes.
Potato Salad Add-Ins
There are so many different ways of making potato salad. This recipe is a simple base recipe so you can add your own twist and flavors. Here are some ideas to change the flavor profile.
- Diced Pickles
- Chopped onions
- Chopped Dill Pickles
- Diced Celery
- Vinegar
- Minced fresh dill
- Chopped and crumbled cooked bacon
How To Make Instant Pot Potato Salad
- Prep – Start with the steamer basket in the pressure cooker pot. Add the water, potatoes and place the eggs on top of potatoes.
- Pressure Cook – Place lid on pressure cooker and lock into place. Select high pressure and set to 4 minutes. When done quick release.
- Release – Remove the lid when the pressure is released. Remove the steamer basket from the pressure cooker.
- Mix Dressing – In a large mixing bowl combine the mayonnaise and spices.
- Peel & Slice Eggs – Gently place eggs in cold water. Allow potatoes to cool. Add cooled potatoes and gently mixed until potatoes are covered in mayonnaise mixture. Peel and dice three eggs.
- Combine – Gently mix into the potato salad.
- Refrigerator – Chill pressure cooker potato salad, garnish with slices of remaining hard boiled egg.
What is a pressure cooker steamer basket?
It’s a stainless steel basket that fits right into the cooking vessel of your Instant Pot. They aren’t that expensive and this is definitely something you’ll want to get because you’ll use it over and over again.
What if I don’t have a steamer basket?
To get the nice firm potatoes you want in potato salad we recommend a steamer basket. If you don’t have one you can still make this, but the potatoes might be on the mushier side because they sit right in the water in the Instant Pot.
Can I make this ahead of time?
You can make it 2-3 days in advance. In fact, we recommend making it at least a few hours before you serve it to allow the flavors to really come together.
How to Store Leftover Potato Salad
Place any leftovers in an airtight container and store in the refrigerator for 3-4 days.
How can I serve this safely at a potluck in the summer?
Fill a bowl with ice then place the bowl of potato salad on top of it to keep it chilled. As the ice melts drain water and add more ice.
Can I double the recipe?
Yes! You can easily double this recipe. The cooking time will stay the same.
Serving Suggestions!
Instant Pot Potato Salad makes the perfect side dish to these delicious Crock Pot Ribs, or pair with Shredded BBQ Chicken in the Crock Pot.
Juicy Air Fryer Burgers are another great option to serve it with!
I love everything about this creamy potato salad. The potatoes are fork tender and the eggs perfectly cooked! The dressing is creamy and flavorful. Using your Instant Pot makes it this so much easier! I can’t wait until you try this, I know you’ll love this!
Find More Of My Favorite Potato Recipes Here!
- Straight from Grandma’s recipe box this Best Ever Potato Salad is going to be your go-to recipe!
- Roasted Red Potato Salad is packed with flavor from the celery, hard-boiled eggs, red peppers and onions
- What’s not to love about creamy Bacon Ranch Potato Salad with extra flavor from crispy bacon and ranch seasoning.
P.S. if you accidentally boil up too many eggs, be sure to try my recipe for Deviled Egg Salad Sandwich!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Instant Pot Potato Salad
Ingredients
- 3 cups red potatoes peeled and cubed into 1” pieces
- 4 eggs
- 1 ½ cups water
- 1 cup mayonnaise
- 1 Tablespoon prepared yellow mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
Equipment
Instructions
- Put steamer basket in the pressure cooker pot. Add the water, potatoes and place the eggs on top of potatoes. Place lid on pressure cooker and lock into place. Select high pressure and set to 4 minutes.
- When the four minutes is done, quick release pressure. Remove the lid when the pressure is released. Remove the steamer basket from the pressure cooker. Gently place eggs in cold water. Allow potatoes to cool.
- In a large mixing bowl combine the mayonnaise, yellow mustard, salt, pepper, onion powder, garlic powder and paprika. Add cooled potatoes and gently mixed until potatoes are covered in mayonnaise mixture.
- Peel and dice three of the cooled eggs. Gently mix into the potato salad. Chill at least one hour before serving.
- Right before serving top with slices of remaining hard boiled egg.
Tips
- I used red potatoes, but you can also use Russet potatoes. Either will work.
- If you’d like to add chopped pickles, onion or celery add them when you stir the dressing into the potatoes.
- To peel or not to peel the potatoes? It’s really up to you, but we prefer to peel the potatoes.
- This is make ahead friendly! You can make it 2-3 days in advance. In fact, we recommend making it at least a few hours before you serve it to allow the flavors to really come together.
- Leftovers? Store in refrigerator for up to 3-4 days in an airtight container.
- Mix it up and stir in chopped and cooked bacon, minced dill and more!
- Serving it at a party or potluck? Fill a bowl with ice then place the bowl of potato salad on top of it to keep it chilled. As the ice melts drain water and add more ice.
Annie says
Added some dill to this, it was awesome!
Julie says
Thanks for the review! Glad you enjoyed it!
Pam says
So quick and easy to make like this, even eggs peel so much easier! Won’t go back to stovetop boiling of potatoes and eggs!
Julie says
It really streamlines the process, doesn’t it?! Glad you enjoyed it!
Heidi says
What would you suggest for doubling the recipe?
Julie Evink says
I have a 6 quart instant pot and had trouble getting it to come to pressure when I doubled it but others have said they had luck I think!
Sylvia says
Oh yes I did double it and added 1 min and it was perfect I added half cup more water
Sylvia says
I made this for the first time in my insta pot and it was wonderful!! I didnt have a steamer basket but did use the little steamer rack that came with my insta pot. Really a great receipe. Thank you for sharing!
Julie Evink says
So glad this worked for you Sylvia! We love this easy potato salad recipe!
Tara says
Has anyone ever doubled the recipe? Do you double the water and cooking time?
Julie Evink says
I didn’t double the water and had a hard time getting it to pressure in a 6 quart!
Michelle says
Perfect timing for red potatoes too no matter if its 3 or 5 you decide to cut up !!.. ?
i just added radishes and green onions , celery salt vs. Regular salt ,!! Was delicious and easy
Julie Evink says
Great additions! Glad you enjoyed this IP Potato Salad!
Janet Melin says
Thanks for this easy, delicious and yes, much faster way to make potato salad! I even realized that I had a steamer basket – when I recently cleaned out a cupboard and discovered it (almost threw it away)!
Thanks again!
Julie Evink says
This is so funny because this is the only reason I use my steamer basket too! I had to dust it off when I tried it for the first time!
Kimberly J Olson says
Do you have to use a steam basket to make the potatoes and eggs? I have the accessory that came with my instant pot, but not the basket.
Thank you,
Julie Evink says
I haven’t tested it without the steam basket! I don’t know if it would work without it.
Manuela Dias says
The steam basket makes it easier to drain the potatoes and they cool faster also.
Gina says
No I put my potatoes and water directly in pot. I don’t have a steamer basket yet.
Kathy Davis says
I just made the potatoes and eggs for my potato salad. Second time I’ve done it this way, and so much easier. Done in no time at all.
Julie Evink says
It’s so much easier! I actually make potato salad now 😉
Dawn Hyatt says
I’ve tried to find a good potato salad recipe for over 30 years, and this is the one. It’s easy too!!
Julie Evink says
So glad you enjoyed it! After making it in the IP I’ll never go back to the “old way”!
Malinda Linnebur says
I also hate how long it can take to make potato salad!! This is genius!!
Julie Evink says
Me too! So I had to come up with a plan where I didn’t dread making it!
Dorothy McNutt says
I will have to give this a try. Sounds great!
Julie Evink says
Enjoy Dorothy!
Melissa B Howell says
I love that you can cook the eggs and potatoes at the same time! That’s genius!
Julie Evink says
Takes the “effort” totally out of potato salad!
Danielle Green says
The potato salad looks amazing, and in an instant pot is awesome!
Julie Evink says
I’m team “easy” all the way and this is a win in my book!