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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.
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?