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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 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!’