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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.
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!!
I use a steamer basket to keep them off the bottom. Works great!!
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.