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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.
I made this a few weeks ago and my husband said it was the best potato salad he’s ever had. I made it again last week to take to my brother’s and he also raved about it. It is my new go-to potato salad.
Great recipe. Just like mine but with the added buttermilk. The egg separation allows those who don’t like eggs to pick out the whites (they don’t taste the egg unless they’re told). I have made this multiple times and it is now the family favorite. Thank you for sharing!
Love this recipe and it tastes like my moms. She made the best with thinly sliced radishes but husband doesn’t like the radishes.
I only made one time before she passed AND she chastised me the whole time. Oh, well I CAN DO IT NOW, with my IP. She can rest in peace.
If you want a potato salad with a more pleasing taste.
(The mayo and mustard are a little too bold/strong)
Substitute 1/2 cup of Miracle Whip and 1/2 cup of Sour Cream for the mayonnaise.
For some family members there is also too much mustard for their taste, so I cut that to 1/4 Tablespoon.
For the pickles, I make sure they are Kosher Dill pickles.
I used sour cream instead of buttermilk and added 2 more pickles and extra pickle juice. It was a big hit with everyone. I’ve been requested to make it a lot since the first time. This recipe is a keeper!
Awesome,egg trick saved time too, I subbed plain yogurt for buttermilk. Tastes like a great memory!!
After the time-consuming drudgery of cutting up hot potatoes and peeling hard-boiled eggs, this recipe is like a miracle. I used a steamer basket. I peeled and cut up the potatoes, put in steamer basket, washed the eggs (farmer fresh habit) and put them on the potatoes and followed the recipe for time in the instant pot. Like previous experiences with instant pot hard-boiled eggs , peeling was quick and easy, right into mixing step. I used lemon juice with half&half for the buttermilk. I put in a teaspoon of salt and some white pepper. I used a cup of sweet pickle relish. .It was delicious. I will spice it more when I do it tomorrow. My wife wanted more celery salt and found that really enhanced the flavor, so the tomorrow I will try it with a little more pickle relish and a teaspoon of celery salt.
Overall, the base recipe is perfect for beginners like me to instant pot cooking
My potatoes turned dark in the instant pot. Have you had problems with this? Still tasted great.
Easy, classic potato salad!
Loved it!! Reminds me of home cooking, but unfortunately I did not get all my Moms recipes and this was spot on. I could not remember the buttermilk and pickles. And using my Ninja foodi XL pressure cooker really made this soooo easy!!