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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
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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.
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HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
At 4 minutes my potatoes were disintegrated. Good mix though.
This was a great way to cook the potatoes and the eggs. They turned out just right. However, this recipe lacks flavor.
I started salting the water when cooking and results were much better.
Awesome potato salad!
I can’t believe how simple it was!!
I will never boil potatoes and eggs again!! It’s was perfect!
Thank’s 😊
Oh..My..Gosh! I just made this to take to a memorial service at our church. I had to improvise a bit because I didn’t have all the ingredients but it tastes so good and I will never make hard boiled eggs any other way but in my instant pot from now on. By the time you let it pressure up, cook for 6 minutes (I added a couple of minutes because I was using russet potatoes) and then quick release the steam…it was perfect cooked potatoes and hard boiled eggs, completed salad in less than 25 minutes or so. Thank you for posting this.
Potatoes too soft. I measured everything exact I have a cutting board with measurements so I know the measurements were perfect 1 inch pieces. I even reduced time by one minute. I think the problem is that this recipe assumes every person has the same basic 6 quart pot. However, there are 8 quarts, 3 quarts, duos, ultra, etc. These changes effect the cook time. Recipes need to talk about this in there notes. I will try one more time using zero minutes and report back.
I cut the potatoes in half. 4-5 minutes is then perfect. I also upsize the recipe for 5# of potatoes.
My husband will get potato salad a lot more with this easy and delicious recipe. I don’t have an instant pot so I use a pressure cooker. I turned out perfect.
So easy. So delicious. Will never make potato salad any other way. Thanks for the recipe.
I absolutely love this recipe. I am just wondering if there is a way I can substitute Cauliflower in place of the potatoes? If so, would it be 3lbs of Cauliflower?
You could use cauliflower, but I would not cook it in the instant pot. Cook the cauliflower in boiling water just until tender, then toss in the sauce.
Excellent potato salad..will make again.
Also, try breaking your eggs into a lightly greased pyrex dish, lightly cover w/foil and place that on top of the potatoes. You will not have to peel eggs and the loaf-style is so easy to be diced up beautifully. 🙂
After reading previous reviews I cooked on manual high @ 3″, let sit for 30 seconds, then quick released. (8 quart InstaPot with metal trivet) I used Yukon Gold potatoes cut into 1″ cubes. The eggs were perfect, the potatoes while still holding together, were a bit on the soft side. The flavor was good (added 2nd splash of pickle juice, 1Tbsp dried parsley and 1 1/2 Tbsp mustard seemed more than enough). While I would make it again, would try making the potatoes a bit larger- 1 1/2″ cubes next time.