The BEST Instant Pot Potato Salad is made with gold potatoes cooked together with whole eggs on top. No steamer basket or special equipment is needed.

I’m all about Instant Pot recipes that actually save me time! I’m always working to develop all-in-one instant pot meals that allow me to dump everything in the pot for an easy dinner, like this popular Instant Pot Chicken and Rice and IP Chicken and Sausage Jambalaya.

Potato salad in a wood bowl with a towel behind it.

Instant Pot Potato Salad

I will never make potato salad any other way than this instant pot potato salad! I love that you don’t have to boil a pot of water, the eggs are cooked at the same time, in the same pot, and I’m not babysitting anything as it cooks! Both the potatoes and eggs get cooked perfectly, and making putting together the rest of the potato salad is so easy!

This recipe is adapted from my favorite Traditional Potato Salad, so if you don’t have an instant pot, you can use that recipe!

How to make Instant Pot Potato Salad:

  • Add water and chopped potatoes to the bottom of the instant pot.
  • Place the eggs on top of the potatoes.
  • Cook on high pressure/manual for 4 minutes; quick release.

An instant pot with peeled and chopped potatoes and four eggs resting on top.

  • Separate egg yolks from the whites of the hard-boiled eggs and place the yolks in a bowl.
  • Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
  • Pour the dressing over the warm potatoes, add chopped egg whites, celery, onion, and pickles.
  • Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.

A clear bowl with potato chunks in sauce, next to an overhead photo of the bowl with chopped egg, onion, pickle and celery added on top to make potato salad.

Potatoes; skin or no skin?

Feel free to make instant pot potato salad with or without potato skins, depending on your preference.  I personally prefer to peel the potatoes beforehand.

Can you make potato salad ahead of time?

Yes, you can make instant pot potato salad 2-3 day’s ahead of time.  In fact, it’s best to make it a few hours ahead of time to allow the flavors to blend and the salad to cool in the refrigerator.

How to store potato salad:

Store your instant pot potato salad in an airtight container in the refrigerator for up to 5 days.

 

Looking for more great recipes Instant Pot recipes? Try these:

 

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Recipe

Potato salad in a wood bowl with a towel behind it.
Prep 10 mins
Cook 15 mins
Total 25 mins

Ingredients
  

  • 1 cup water
  • 3 pounds Yukon Gold Potatoes
  • 3 eggs
  • salt and pepper
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 Tablespoons yellow mustard (or half dijon mustard)
  • 2 ribs celery
  • 1/4 cup red onion , chopped
  • 2 pickles , minced + splash of pickle juice

Instructions
 

  • Add water and chopped potatoes to the bottom of the instant pot. Place the eggs on top of the potatoes. 
  • Secure the instant pot lid and turn the valve to sealing. 
  • Select high pressure/manual and set timer to 4 minutes.
  • When the timer beeps, quick release the pressure. Remove the eggs to a bowl of cold water and drain the water from the pot. 
  • Separate egg yolks from the whites of the hard-boiled eggs and place the yolks in a bowl. 
  • Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste. 
  • Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles. 
  • Stir well, cover, and refrigerate for a few hours to allow the flavors to blend. 

Notes

Don't have an Instant pot? Here is my traditional potato salad recipe, made on the stove. 

Nutrition

Calories: 166kcalCarbohydrates: 21gProtein: 6gFat: 7gSaturated Fat: 1gCholesterol: 60mgSodium: 360mgPotassium: 639mgFiber: 4gSugar: 2gVitamin A: 165IUVitamin C: 16.2mgCalcium: 67mgIron: 4.7mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 3 stars
    I think the issue with this recipe is that it doesn’t specify the size of the cut potatoes. I had fairly large russet potatoes that I quartered. I shortened the cooking time to 3 minutes as several reviews suggested. Some of the larger pieces were undercooked and some of the smaller were overcooked. Next time I’ll be more consistent in my cutting. But it tasted great.

  2. 4 minutes cook time is too long for cut up potatoes. They would have a firmer texture at 2 minutes. The salad is very soft- not my favorite texture for potato salad. Overall, the flavor is good.

  3. 5 stars
    I will never cook the potatoes and eggs anyway but this way. So quick, the eggs and potatoes are cooked perfectly and are done in minutes.
    Added my fresh own fresh green onions. This is a real keeper.

  4. 1 star
    The worst Instant Pot recipe I have ever used, and I’ve made hundreds. The potatoes that were on the bottom are complete mush, like mashed potatoes. The potatoes in the middle are ok, the potatoes that were sitting on top are underdone. I would never serve a potato salad made from this mess. I made another recipe that uses a steamer basket and it came out MUCH better. I do not recommend this recipe AT ALL.

    1. 1 star
      The potatoes came out of the instant pot completely obliterated and can only be used as mashed potatoes. 4 minutes in the pot with a cup of water is definitely not the correct cook time or amount of water required.

  5. 5 stars
    Just made it and it’s currently in the fridge so the flavors can get married. Flavor was spot on. I did end up adding dried dill because I love dill. Didn’t end up using the mustard because I forgot. The only reason I took away a star is because the potatoes are mushy. I other reviews about mushy potatoes so I didn’t do 4 minutes I did 3. But maybe they will firm up a little in the fridge. 🙂

  6. 5 stars
    This truly is an amazing potato salad. I had no idea you could cook the potatoes and eggs in the instant pot. I didn’t use as much potatoes so mine was a little creamier than your picture looks. Thank you for sharing this recipe!

  7. 5 stars
    I added a minced Jalapeno De ribbed and De seeded. Just a small touch of heat and freshness.

  8. 5 stars
    This is now my go to potato salad for gatherings. So much faster and easier than the usual way of making potato salad. And most importantly, it’s delicious!

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