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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.
Hi! This recipe looks like it would make a great potato salad!! Sadly, there is no video for your potato salad. The video that plays is your recipe for baked beans.
What kind/brand of pickles do you use for your potato salad? The recipe calls for two pickles. I’m curious as to the amount and type of pickle you actually use for this recipe since pickles vary greatly in size and taste depending on the type of pickles used. Thanks, in advance, for your help!
Scroll all the way down to where the recipe card is and the video playing there is the potato salad. Whatever type of pickles you like best will work great, and you can really add however much chopped pickle you like, to your preference! I prefer dill pickles.
Quick & easy! Potatoes were done perfectly. I was surprised the eggs were as well, 1st time doing them in instapot. Didn’t have buttermilk used regular & sweet relish instead of pickles. Very good! Have added to our favorite recipe collection.
I do not have buttermilk and will use regular milk.
I just made this, easiest potato salad I have made. I kept the skins on and cooked for 5 minutes. The flavors are great, looking forward to the final product after it chills for a couple of hours.
Fabulous recipe! My husband is a potato salad SNOB and when I told him I was trying a new recipe he was skeptical. HE LOVED IT! The only change I made was swapping apple cider vinegar for the pickle juice (about 2 Tbsp) and left out the chopped pickles. It gave this just the right amount of acid like the pickle juice would. This will be my go-to picnic potato salad recipe from now on.
Have Successfully cooked hard-boiled eggs in the instant many times. This is not my usual recipe. I also have found you don’t need to use the 5/5/5 rule. Read and reread this recipe. My potatoes were not done and my eggs were not done?
Easy recipe to make. I used yukon potatoes it turned out delicious. My potataoes were smal so the cooking process broke them down . Mine turned into a more creamy potato salad but taste was phenomenal. Little paprika for color at end and bam.
This was delicious and so easy with the instant pot! I subbed an avocado for some of the mayo and it was so good! I will definitely make this for our next family gathering. Thank you for sharing such a delicious recipe!
Excellent. Quick, easy, delicious.
I made this tonight, first time making it in the Instant Pot, really easy and now I know I don’t have to follow the 5/5/5 rule for eggs. I used sweet pickle relish because that’s what I have always used. My husband doesn’t like when the potatoes are all mushed up so mixing everything else and then folding in the potatoes made it perfect. And I used white potatoes because that’s what I had on hand, they worked fine.
Want to try this.. I have everything on hand.. expect the Yukon taters.
Have reg white taters. Will this small change make a huge difference?
Thanks for you quick response!
TN
BuffNY
You can use russet potatoes instead! Enjoy.