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! Let me teach you how to use your instant pot!
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!
Recipe
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
Did You Make This Recipe?
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HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
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I’ve been makin’ tater salad a loooong time and this is without a doubt, the best I have ever made. The buttermilk makes the difference!
I have never made potato salad and have been looking for someone that could make a good homemade potato salad. Never having found that person I figured I would give this recipe a try. So happy I found this recipe and gave it a try. This recipe is so “GOOD”. I would rate this a 10.
The potato salad had good consistency cooked in the Instant Pot, but the flavor was very bland. It definitely needs more mustard or vinegar, or spices of some kind. The eggs were slightly under cooked so the yolks didn’t mix in well with the sauce and were more like chunks of yolk in the salad, but they were very easy to peel and chop up.
Fantastic recipe!! I use it all the time. I make very few changes and it is fantastic as is as well. Thank you for this!
Sorry to say, this was extremely bland. Added tons of extra seasonings to try to give it some life. OTOH, this method of hard boiling eggs works like a charm. I used a 2 tier basket, to avoid nestling the eggs into the potatoes.
Unfortunately the potatoes were so soft it almost was a mashed potato salad. I didn’t have time to restart, but it still tasted really good. Next time I would do maybe even just 3 minutes cooking.
Delicious! This has become my go to potato salad recipe all year long. Thank you, Lauren, for easy, healthy and tasty recipes!
Perfect recipe! I did substitute sour cream for the buttermilk, but honestly I believe it would be super nummy either way. Otherwise I followed the directions, and the potato salad turned out very tasty. I made two batches as it’s for a teachers’ staff luncheon tomorrow. This was a time saver as well as an A/C saver… warm summer day, and my kitchen is still cool after making not one, but two batches of potato salad. A+ on this recipe! Thank you so much!!!
I hadn’t use my IP for potatoe salad yet or added egg so gave it a go at high altitude. I added an extra tbsp of water and rinsed the eggs. It added an extra minute to it (they’re smart) and I let it sit for a few minutes. It turned out perfectly. I added a little garlic and anaheim to it and sprinkled with fennel semi dried. Delicious!
Nicely prepared it useful for me.
This potato salad is so delicious! Step by step instructions were so much easier to follow than grandma’s throwing in a little of this and that. We are making this again soon.
O.MY.GAWSH!!
I’m 60 this year and I’ve failed at making potato salad my whole life, but this was a huge success!
I was doing my annual can of potato salad recipes, and when I read that you mashed the egg yolk to begin the dressing, I was in!
This was also my first time trying my Instant Pot, which I’ve had in a cupboard for almost a year.
I think my lifelong failures have come from being in HOT Texas and having an aversion to boiling *anything* to make it hotter! I refuse to turn my oven on from May to September.
The Instant Pot removed the “boiling water into the air” step and I am now a convert.
I’ll be trying a lot of your recipes for the Instant Pot now.
THANK YOU!!!!
Potato’s burned on the bottom without the steamer insert.
Can you freeze this?
This turned out perfectly!!
Potatoes turned out to be nothing but mush had to start over again from scratch
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.
I think the potatoes were slightly too soft but still turned out great. The eggs were underdone unfortunately. Overall the flavor was good but I would like to know how to improve the eggs.
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.
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.
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.
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.
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.
Amazing how potato and egg cook together. Great recipe! Thank you ❤️
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. 🙂
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!
I added a minced Jalapeno De ribbed and De seeded. Just a small touch of heat and freshness.
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!
BEST Potato Salad I have ever made.
This was delicious! I’m required to stick to a very low sodium diet so I have to make much of my food from scratch. I made this recipe with a low sodium substitute for the buttermilk, skipped the salt and used a low sodium mayo. I added more pickles & a little vinegar to make up for the lack of salt and it worked out great! I think mashing the yolks was a game changer. My son had a taste test between my low sodium version of this recipe and our favorite store bought potato salad and he voted this way better! When you have a good recipe it really does taste better from scratch!
I love the streamlined cook time for this with the eggs and potatoes cooked together in the IP. I followed the recipe as written but found the sauce lacking flavor. I added celery salt and some dried dill to punch it up. Ended up adding more mustard (personal preference). I will make this again but will salt the potatoes before cooking. Thanks for sharing this recipe!
Made exactly as stated and it’s fantastic! I thought the spuds were over cooked at 4 min in the IP, but they were still warm. I fanned them and placed in the fridge after adding some vinegar and they are perfect!! Love how simple this was and yes it’s a keeper.
the potato salad was very delicious! The dressing is wonderful! My potatoes were too well done, so about half of them actually mashed while mixing. Next time I think I’ll try putting the potatoes in the steamer basket instead of directly into the water.
So easy in the Instant Pot, and full of flavour. My go to method. Potatoes and eggs cooked to perfection
Awesome! Fast and Easy!
Such a timesaver and great idea! Loved this recipe and will make again! Thank you so much!!
I will never make potatoes salad another way now… My family loves it, The Best!
Perfect recipe for potato salad and deviled eggs! Great flavor. I would definitely make again.
Excellent! Quick &Easy! I placed the potatoes in my steamer basket and it was just perfect potato salad in under an hour .. I only used this recipe to cook the potatoes and eggs and used my own recipe to finish it off
Big time time saver and one pot to cook the potatoes and eggs
Fantastic!! Thank you 😊
A real crowd pleaser. I made this twice. I added dill the second time. The buttermilk makes is very smooth and rich.
Turned out so yummy! I undersalted but next time will add a little more!
It was easiest thing in the world to put together!
Loved this recipe! Didn’t have all of the ingredients so I made some substitutions. Used red bliss potatoes, a mix of yellow and Dijon mustard, Greek yogurt in place of buttermilk and added a pinch of garlic powder, rice wine vinegar (in lieu of pickle juice) and dried parsley.
Making potato salad used to be quite the chore but this is literally the easiest and fastest potato salad I’ve ever made. I switch it up with a few of my own sauces depending on cravings but each and every time I make it, I’m still pleasantly surprised how easy it is. 3 lbs in under 30 min. start to finish. Very impressive.
excellent results!
Overall a good recipe. I omitted the buttermilk. My potatoes were a little too soft and mushy, and since I have carpal tunnel I found it difficult to peel all of the potatoes which was also time consuming. I will opt to cook the potatoes whole and then peel them , and the eggs in my smaller IP.
I used make potato salad by boiling the potatoes with the skins then peeling and chopping after they cooled enough to handle. What a pain. I am so happy with my instant pot and the fabulous way of making both the already peeled and cubed potatoes and the eggs all at the same time. 1 cup of water was plenty and the eggs came out perfect. Super easy recipe.
Excellent Potatoe salad!! I added crumbled bacon for a surprise. Thank you so much!
This recipe for IP potato salad has become my go-to favorite and my family LOVES it too. I used to make my mother’s recipe for decades but then I got an Instant Pot! Voila! Life is really GOOd now! Haha! The old recipe would always end up with uneven texture/hardness of the potatoes. I love your idea to cook the eggs right on top of the potatoes! So efficient and I’ve never had hardboiled eggs that are better than from an IP. Thank you Lauren for this GREAT recipe! I’m trying your Pork Ribs recipe for July 4th!
Is no stars allowed? From potato salad to mashed potatoes…not what I wanted to make today in the summer heat.
What this recipe needs is more detail. On how large to cut the potatoes – whether to put a trivet in the pot (might have prevented my burn notice and the brown bottom of my pan….
Epic FAIL…please update your recipe to help us that haven’t had a great time with this PLEASE.
Just made this for the holiday and soooo yummy! (I’ll never boil potatoes on the stove again for potato salad). I added extra eggs, left out the pickles and juice and added a splash of red wine vinegar. Partner said it was the best he’s tasted 😃
Same. I had to scrape the mashed 🥔 out and now my pot is soaking. Next time I will chop into larger chunks and keep the skin on. Maybe soaking the chopped potatoes first would help? It was frustrating. Not peeling first means I have to wait a bit for the potatoes to cool, but no way am I putting mayo on warm potatoes so I have to wait anyways.
Funny how I see a lot of five stars yet yours was an epic fail. Why would you choose to shame the author with no stars when it’s an obvious cook’s error?
This turned out perfect! I had to make changes because I didn’t have any yukon potatoes, celery, red onion or buttermilk! So I subbed in mixed baby potatoes, fermented nasturtium seeds from last fall.(like capers), 4 dill pickles, sour cream and black olives. It’s awesome! And I threw in 4 extra eggs to cook for later just because! Thank you, it’s my new favorite!
Making this for the fourth time. Every time I’ve made it people have asked for the recipe. Plus, it’s as easy as it is delicious! Thanks for the recipe!
I like the idea of cooking the potato and egg at the same time. However, my experience with my instant pot is 6 minutes for hardboiled eggs starting with tap cold water. The instructions I have found online for hardboiled eggs say 5 minutes, but my yolks are still partly runny at that time.
Instant Pot is 8qt size
Awesome potato salad. I used 2 T sweet pickle relish and about 1/4 cup liquid from Famous Daves spicy sweet pickles. Also miracle whip instead of mayo.
Overcooked potatoes. Just a step up from complete mush…. Ugh. Followed directions implicitly.
Note: I used the IP technique, but not the recipe. It was my first time making potato salad this way.
We always cook the potatoes with the peels on and peel them hot when I get the nutrients and flavor from the peels. This method called for peeling them first, so my 12 year old suggested putting the peels in for flavor and then removing them.
I did the water and potatoes, then we put the peels and eggs in my IP steamer basket. When it was done I put the eggs into an ice bath and tossed the peels! Tasted just like my normal potato salad, but much easier.
I’m pretty happy with how the salad turned out. I used sweet relish instead of dill pickle because that’s how I’ve always made it. Cooking the eggs with the potatoes seemed like a idea, but one of my eggs cracked and I had to fish out cooked egg from the potatoes. Next time, I’ll cook the eggs separately. All in all I’ll definitely keep this recipe.
Great recipe! I loved the convenience of cooking the eggs with the potatoes!
This is the best potato salad ever. I’ll never use another. (Except I never seem to have buttermilk so I just use more mayonnaise
I got a burn notice and by the time i got the cooker opened, the potatoes were mushy. Perhaps you can comment on what size your potato pieces were.
My eggs were not cooked. The yolks were still soft and runny after 4 minutes with a quick release. I zapped them in the microwave to finish them. They were difficult to peel as well. Sunset I usually cook my eggs for 6 minutes with a 5 minute natural release I may go back to cooking them separately
I just made this and it turned out very well. My comment is mainly to the InstantPot method. All I had was Russet potatoes and I was not cooking for a crowd so reduced the amount of potatoes to 2 lbs. I still used 4 eggs. I cooked them for the time specified in the recipe. I had seen another similar recipe that called for 4 additional minutes of natural release before doing the quick release and that is what I did. Both the eggs and potatoes came out just perfect. On top of that the eggs were some of the easiest I have ever had to peel. I followed the basic recipe with a few defaults to my family recipe. The InstantPot method is a great way to do this. Thanks for posting this recipe!
I agree next time I will use 4 eggs also.
the potatoes were cooked perfectly! I had never made the dressing on the side, just dumped everything together & stirred it up, but your way is much better. Since I already had hard-boiled eggs on hand (previously cooked in instant pot) I used those instead & in place of buttermilk used greek yoghurt also previously made in the instant pot. Excellent!
Can you share your Greek yogurt recipe?
Easy peasy and so delish! The splash of pickle juice really makes a difference!
What kind of pickles did you use?
Made this a week ago and everyone loved it so much that they are requesting it agin for a party. I have to double the recipe – do I double the cooking time too or keep it 4 minutes?
Keep it the same, the cooking time will always be the same.
I was wondering about the cooking time too. My potatoes get brown on the bottom. This last time they got a little too brown and you could taste it in the salad. I am cooking 4 minutes and releasing pressure immediately. Do you have any suggestions for me?
Put them on a riser, a trivet. And are you using enough water? I have a larger pot so I always use a bit more water
I use a steamer basket to keep them off the bottom. Works great!!
Can I use half and half or heavy cream in place of the buttermilk
Sure 🙂
I used sour cream and it turned out yummy!
How many eggs?
It says 4
The ingredients list says 3 eggs but the picture shows 4. Maybe it will depend on your preference?.. I just made it with 3, as I followed the ingredients list, but I think I used 4 when I made it the first time. I wish I had remembered to use 4. I don’t care for eggs, but my husband likes them in potato salad.
I agree next time I will use 4 eggs also.
do you just put the eggs on top still in the shell? then peel them after?
Yes, you peel them after they have cooked.
This recipe is spot on. Just the right amount of the goodies. The buttermilk makes it divine!
I will print this one out to keep at the ready.
I found this to be very tastier and extremely easier then with pot and pans
What if you don’t eat dairy? What other milk can you use besides buttermilk?
Anything non dairy, like soy or almond milk, would work.
Was this sweet pickles or dill pickles used in potato salad recipe?
I use dill pickles, but you can use whichever you prefer!
Made this wonderful potato salad yesterday and it is DELISH! Potato salad has always been a labor of love over the years – having to babysit the potatoes and eggs in two pots while they cooked on the stove took more time than it was worth. I followed the instructions exactly using (peeled) Yukon potatoes (cut in one inch cubes) and for the eggs on top which turned out PERFECTLY! I added a Tablespoon of salt to the taters first though and swishes them around in the water then placed the raw eggs on top. Folks whose potatoes were overcooked either cut them too small or didn’t do immediate release and immediate drain. And for those who don’t like celery, I always dice celery until the pieces are tiny so they add crunch. I also added a Tablespoon of light brown sugar to the final product. Oh, and I cut back the mustard to 2 teaspoons. Excellent potato salad!
The eggs were not done at 4 minutes for me so I had to make more on the stove.
I love this recipe! The dressing is the best! The combination of egg yolks, mayonnaise, mustard and buttermilk is makes it so tasty! I will always use this recipe. It’s fast too!
Love this recipe and how much time it saves!
I made this tonight and it was great!
I did not have buttermilk so I made my own
Simply mix milk and lemon juice together.
Use the ratio 1 cup milk to 1 tablespoon lemon juice.
Allow the mixture to rest and curdle. It only takes a few minutes.
Then stir and use!
Thank you so much for a new favorite Instant Pot technique! Yesterday I wanted to make potato salad but it was way too hot to turn on the stove. Found this recipe and I was skeptical about the eggs and potatoes getting done in four minutes. Not only were they done, they were perfect! The potatoes, Yukon Golds, were tender but didn’t fall apart and the eggs, XL, were just right with no gray/green edges on the yolks. So to the fellow who says it won’t work, just try it. The whole recipe is good and I will be making potatoe salad using this method from now on. Thank you for sharing 😊
I just made this for the second time. The first time I used baby potatoes, Yukon gold and red, so no need to peel. This time I used a variety bag of baby (Yukon, red, rose and blue, so very colorful). The eggs cook perfectly on top. I did find that I only needed 2/3-3/4 c of mayo and I use my homemade yogurt instead of buttermilk. We do like the addition of some green onions or chives for color.
So happy we found this recipe!’
Have made this without the buttermilk because I’m dairy free and use my homemade mayo which is a bit more “runny” than store bought and it turns out great. So glad to have your tip of mixing egg yolks in with dressing ingredients. Game changer ! That and the pickles are getting me close to my mother-in-laws’ famous potato salad. Only took me 35 years! Thank you
1 cup of buttermilk seems like too much. Had to drain some of the dressing off because it was too milky
Recipe says 1/4 cup of buttermilk
Going to try other recipes of yours! Best potato salad ever! Thank you!
I used the suggestion that you crack the raw eggs into a small, oiled bowl and put it on top of the potatoes. No peeling after. 4 minutes is perfect.
I did spice mine up with fresh dill and lots of chives.
You must use Yukon gold or red potatoes to get firm potatoes.
My potatoes were overcooked and fell apart. Very disappointed. Only good to use as mashed potatoes now. 😧😕
I used your recipe to cook the potatoes and eggs and turned out perfectly in the instant pot. My husband likes it minus the pickles and celery and with lots of onion. Thanks for your help!
Oh my! So awesome! I’m new to the instant pot, so imagine my surprise at the fact that you can cook the eggs and potatoes at the same time! It worked. The recipe is fantastic as well, thank you so much for sharing!
So easy peasy in the 3 at instant pot that I use in my 5th wheel . The spuds and eggs turned out great! Thank you!
So good, the dressing is delicious with the egg yolk. My husband is not a pickle fan like me so I used one pickle and three radishes, turned out great. Having it with tonight with instant pot ribs. Thanks again for the great recipe!
Four minutes does not cook an egg in a pressure cooker. However if you cool longer the potatoes will by mushy. This isn’t a workable time
Did you try the recipe? I think you’ll find it works perfectly.
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!!
My husband and family loved the recipe. Made it as recipe called for but using red potatoes. It was good and pretty!
This recipe , according to my husband, made the best potato salad he has eaten! Followed instructions about cooking, using white onion and less mustard – since no red onion and more mustard on hand. Quick, easy and delicious!!
Thank you, Lauren!
Perfect! So easy. Super delicious. There goes the old fashion way of preparing potato salad, thank God.
If you don’t have buttermilk/ Could we used whole milk?
Yes, but its very easy to make your own buttermilk with milk and lemon juice or vinegar. https://tastesbetterfromscratch.com/how-to-make-buttermilk/
Using your recipe to cook in instant pot is sooo much easier and boiling p0tatoes and eggs in separate pots. and quicker too! Thanks. Second time I have used the instant pot for this and I love it.
I put the chopped potatoes in the pot with the eggs, and by the time I had the mayo mixture together, the pot was ready to quick release. What a fun, fast way to make potato salad. Oh, and the eggs were great that way!!!!! Great consistency
I used your recipe as a guide for adapting my mom’s Potato Salad recipe, and it turned out beautifully. I was worried because I know that overcooking potatoes will ruin potato salad. Your instructions were spot on. The potatoes had just the right amount of firmness. I was so tickled to discover that the instant pot truly simplifies an old recipe that I made very infrequently because it was so time-consuming. I will be making it now more often. Thanks again.
I made this in the instant pot because it’s really hot and I didn’t want to heat up the house by boiling potatoes on the stove, this was a surprise, because I really didn’t think I would find a potato salad recipe for the instant pot. It turned out perfectly, love it! Would recommend it to anyone.
Oh my! So is it really okay to eat food that has been cooked with eggshells?
This is the first time for me–but I’m going to “go for it.” After all, it is Memorial Day and I want to make some
traditional foods to kick-off the season, even if the gang isn’t here!
I see that you swear by it, so here goes!
Thanks again my dear!
Teri
Easy. I was scared about eggs so adjusted to follow 5/5/5 method everything was perfect. Potatoes were still whole not mashed – eggs done. Added fresh dill, and dill pickles. Yum!
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.
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/
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!