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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.
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.