Instant Pot Potato Salad Recipe

There's something magical about the smell of warm, tender potatoes fresh from the Instant Pot — earthy, buttery, and comforting all at once. This Instant Pot Potato Salad delivers all the creamy, tangy goodness of a classic potato salad, but in half the time and with fewer dishes to clean.

this Recipe

I first started making this version during a summer BBQ prep crunch, and it’s never left my rotation. It’s quick, foolproof, and consistently earns rave reviews from family and friends — even the potato salad skeptics.

What sets this potato salad apart isn’t just the speed (hello, 4-minute pressure cook!) — it’s the perfectly cooked eggs, rich dressing, and tender potatoes, all made in one pot. Let’s dive into why this dish deserves a permanent spot in your side dish lineup.

Why You’ll Love This Instant Pot Potato Salad

This might just be the easiest, most rewarding side dish you'll ever make. Whether you're prepping for a picnic or just craving a cozy bite, this Instant Pot Potato Salad checks every box.

First and foremost, it’s incredibly fast and easy. Thanks to the Instant Pot, there's no need to boil water, monitor the stove, or worry about overcooked eggs. Everything cooks together in one pot — potatoes and eggs — in under 10 minutes.

It’s also wonderfully family-friendly. With its creamy texture and mild tang, even picky eaters go back for seconds. I like to serve it at summer cookouts, but it’s just as good next to a roast chicken on a winter evening.

Budget is another bonus. Made with pantry staples like potatoes, eggs, mayo, mustard, and vinegar, this dish is super affordable — and yields a generous portion that feeds a crowd.

Finally, this recipe is highly customizable. You can dress it up with fresh herbs, swap the mayo for Greek yogurt, or add crunch with celery or pickles. Whatever you’ve got in your fridge, this salad can work with it.

Now let’s break down what goes into this crowd-pleaser.

Ingredients Notes

The beauty of this potato salad lies in its simple ingredients working in harmony. Each one adds something important — from texture to tang to creamy richness.

Potatoes are, of course, the heart of the dish. I prefer using Yukon Golds for their buttery flavor and smooth texture. They hold their shape well after pressure cooking and soak up the dressing beautifully. Russets work too, but they tend to get a bit more crumbly, so be gentle when mixing.

Eggs cook right along with the potatoes in the Instant Pot — no separate boiling required! I like to nestle them on top of the chopped potatoes before sealing the lid. After cooking, the shells slide off easily, and the yolks come out perfectly firm but not dry.

The dressing is a classic combo of mayonnaise, yellow mustard, vinegar, salt, and pepper. Mayo gives that creamy base we all love, while mustard adds tang and color. A splash of white vinegar cuts through the richness and adds a subtle brightness.

I also like to stir in finely chopped red onion and celery for crunch and contrast. These add sharpness and freshness to balance the creamy elements. Feel free to skip or swap based on your preference — scallions or dill pickles are fun additions too.

As far as equipment goes, all you really need is a standard 6-quart Instant Pot, a colander for draining, and a large mixing bowl. A small offset spatula or spoon helps mix without mashing the potatoes too much.

How To Make This Instant Pot Potato Salad

Making this potato salad is a total breeze — just a few simple steps and you’ll be digging into the creamiest, dreamiest bites in no time.

Start by peeling and chopping your potatoes into bite-sized chunks. Add them to the Instant Pot with about a cup of water and a pinch of salt. Place the eggs on top of the potatoes — they’ll steam perfectly in the same time it takes to cook the potatoes.

Secure the lid, set the valve to sealing, and cook on Manual High Pressure for 4 minutes. Once the timer beeps, do a quick release and carefully remove the lid. Use tongs or a spoon to remove the eggs and place them in an ice bath to cool.

Drain the potatoes and transfer them to a large bowl. Let them cool for about 10–15 minutes while you prep the other ingredients. Once the eggs are cool enough to handle, peel and chop them, reserving one egg for garnish if you like.

In a small bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper. Taste and adjust — some folks like it a little more tangy or creamy, so feel free to tweak.

Gently fold the dressing into the warm potatoes, followed by the chopped eggs, red onion, and celery. Be careful not to overmix — you want everything coated, but not mashed.

The salad will thicken as it chills, so cover and refrigerate for at least an hour before serving. Just before serving, give it a taste — sometimes a little extra salt or splash of vinegar brings it to life.

Storage Options

This potato salad stores beautifully, which makes it perfect for meal prep or make-ahead parties. Once fully cooled, store it in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, so it often tastes even better the next day.

If you're making it ahead for an event, you can prep everything the day before. Just hold off on adding fresh herbs (if using) until just before serving so they stay vibrant.

While this dish is best served cold, you can let it sit at room temperature for up to 2 hours at a gathering. Just be sure to pop it back in the fridge afterward to keep it safe.

To rehydrate leftovers that feel a bit dry, stir in a spoonful of mayo or a splash of vinegar before serving again. A quick mix brings everything back to life.

Variations and Substitutions

This Instant Pot Potato Salad is as flexible as it is delicious. Once you’ve made it a couple of times, you’ll see just how easy it is to tweak it to your taste.

If you're not a fan of mayo, you can sub in Greek yogurt or sour cream for a lighter version. It’ll still be creamy, but with a bit more tang and protein.

Craving more flavor? Try adding fresh herbs like dill, parsley, or chives. A tablespoon or two adds beautiful color and a burst of freshness that really elevates the dish.

Looking for a little crunch? Toss in some chopped pickles, cucumbers, or even crispy bacon. The saltiness and texture make every bite more interesting.

For a Southern twist, mix in a spoonful of relish and a dash of paprika on top. It's a small tweak that brings big flavor — and looks beautiful on the table.

And of course, you can switch up the potatoes. Try red potatoes for a waxier bite or even sweet potatoes for something totally unexpected.

No matter how you make it, this recipe is hard to mess up — and so easy to make your own. Have fun playing with it until it’s just right for you!

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