This post contains affiliate links.
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.
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.
- 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.
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:
- Instant Pot Stroganoff
- Instant Pot Ranch Chicken Pasta
- Instant Pot Tuscan Chicken Pasta
- Instant Pot Ribs
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Instant Pot Potato Salad
Equipment
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
I must have cut my potatoes too small because they are pretty soft. TheMa eggs weren’t quite done either. Still it all came together just fine. It has a great flavor and I will make it again.
Yummy! The only thing I changed and why…my new bottle of Dijon was super horseradish-y. I didn’t want to add more mayo or buttermilk andand risk my salad being to “loose” so I used 1/3 cup ricotta cheese that need to be used. Also cooked for 5 minutes because my potato were cut a little larger. Will definitely make this agin!
Should I drain the potatoes?
If there is a lot of leftover liquid, yes.
This is the first potato salad I have tried in my insta pot loved it soooooo easy,and so good
Sweet or dill pickles?
I use dill, but you can use sweet if you prefer!
Easy to prepare and delicious
Hi, tried this and it was GREAT. First time I EVER made potato salad. Is there anything I can substitute for the buttermilk. We just don’t use it and so it goes to waste if I only use 1/4 cup for this recipe. Thanks for all your recipes, I’ve tied several and they are all easy to do and tasted great.
Yes, there are several easy substitutes for buttermilk! I’ve outlined them here: https://tastesbetterfromscratch.com/how-to-make-buttermilk/
I freeze leftover buttermilk in ice trays and use as needed.
This was my first ever Instant Pot Recipe to make – after getting one for a gift 8 months ago…..This is definitely a keeper – I was hesitant about the eggs but oh my they were perfect…..I did not have any buttermilk so added a bit of sour cream – other than than the recipe was made exactly as written – This will be my go to potato salad recipe from now on!! Thank you!!
I’m so happy to hear that! I hope you get to try my other instant pot recipes soon!
The recipe calls for 3 eggs, but the photo shows 4. Which is correct?
Either works! If you like more hard boiled eggs, use 4 🙂
I would like to double the potatoes and eggs how much longer should I cook it?
Cook time should be the same–your pot will just take longer to come to pressure because of the greater volume of food inside. Enjoy!
SOOOO GOOD! Will be making again for sure!