Potato salad in a wood bowl with a towel behind it.
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5 from 3 votes

Instant Pot Potato Salad

The BEST Instant Pot Potato Salad made with eggs (cooked with potatoes at the same time) in the instant pot. No steamer basket or special equipment needed.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 166kcal
Author: Lauren Allen


  • 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


  • 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. 



Don't have an Instant pot? Here is my traditional potato salad recipe, made on the stove. 


Calories: 166kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 360mg | Potassium: 639mg | Fiber: 4g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 16.2mg | Calcium: 67mg | Iron: 4.7mg