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Easy Instant Pot Potato Salad

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Summer isn’t summer without potato salad. But it can be time-consuming. This Instant Pot Potato Salad is so incredibly easy and time-saving, you will find yourself making it more than once this summer, guaranteed! And yummy? Absolutely!

Side view of Instant Pot Potato Salad in a white casserole dish with a view outside

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It was Memorial Day and we’d been traveling during the weekend. Craving potato salad but not really having the time to devote to my Grandmother’s family-famous potato salad, I began thinking about new, quicker ways to achieve the same result.

Could a pressure cooker deliver our all-time favorite potato salad? The recipe our family talks about every summer? Grandma’s potato salad, that recipe. The one that brought all the memories of childhood summers, picnics in the park… Memorial Days and 4th of July, and Labor Day celebrations into clear focus?

The short answer… yes! To my surprise, and yes, after a weekend of travel… my delight as well!

Side view of Instant Pot Potato Salad in a white bowl on top of a woven tray

What to Love About Instant Pot Potato Salad

  • Easily adapts to your favorite Potato Salad recipe.
  • Cooks the potatoes and the eggs together perfectly in 4 minutes.
  • Yes… I said 4 minutes, with a quick release!
Top view of chopped potatoes and uncooked eggs in an Instant Pot ready for cooking

How to Make Instant Pot Potato Salad

Step-by-step instructions are in the recipe card below, but I couldn’t wait to share how easy it is to make potato salad in a pressure cooker!

Step 1: Pour water into the pressure cooker’s base and add the potatoes. Nestle uncooked eggs on top of the potatoes.

Step 2: Secure the lid and cook on high pressure for 4 minutes. When finished, quickly release the pressure.

Step 3: Make the dressing while the potatoes and eggs are cooking.

Step 4: Toss the cooked potatoes with the dressing, add the eggs, cover, and chill for the flavors to mingle.

Top view of Instant Pot Potato Salad with hard boiled eggs on top.

Adaptations to the Potato Salad Dressing

The recipe I’m using here is very close to how my grandmother made it. Simple and just perfect for us. If you’re wondering what else you can add to the dressing to make it your own, here are a few ideas:

  • Chopped cooked bacon
  • Sweet pickles, chopped
  • Celery, chopped
  • Chopped red onion instead of yellow onions or shallots
  • Green onions, chopped
  • Mustard

Potato Salad Questions and Tips

Should you peel the potatoes for potato salad?

The potato salad can be made with peeled or unpeeled potatoes, depending on your preference and tradition.

Can you make potato salad in advance?

Absolutely! In fact, it’s best when made ahead so the salad can chill, the flavors blend, and the dressing thickens.

How long does potato salad last in the fridge?

Store the salad in an airtight container in the refrigerator for up to 5 days.

Which potatoes are best for potato salad?

Waxy potatoes, like Yukon Gold, are generally best for potato salad. They retain their shape, and you don’t have to peel them. They also make a denser potato salad.

Closeup side view of a bowl of Instant Pot Potato Salad on a green and white linen with fresh chives
Side front view of Instant Pot Potato Salad with boiled eggs and paprika in a white bowl

Instant Pot Potato Salad

Summer isn't summer without potato salad. This Instant Pot Potato Salad is so easy and time-saving that you will make it often. Guaranteed!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 servings

Equipment

Ingredients

  • 1 cup water
  • 3 pounds gold potatoes peeled and chopped
  • 4 large eggs
  • 1/4 cup onion or shallot, finely chopped
  • 1 cup mayonnaise
  • 1/4 cup milk or buttermilk
  • 1 tablespoon lemon juice or sweet pickle juice
  • 1 tablespoon sugar
  • salt and pepper to taste

Garnish

  • paprika
  • fresh chives chopped green onions

Instructions

  • Add water and chopped potatoes into the bottom of the Instant Pot insert. Place uncooked eggs in their shell on top of the potatoes.
  • Secure the lid and turn the valve to sealing. Select high pressure and set the time for 4 minutes.
  • When done, quick release the pressure and immediately remove the eggs to a bowl of ice water to stop the cooking. Drain water from the potatoes.
  • While the potatoes and eggs are cooking, whisk together the mayonnaise, milk, lemon or pickle juice, and sugar in a small bowl. Taste and season with salt and pepper.
  • Pour the dressing over the warm potatoes. Chop the eggs and add them to the bowl. Stir gently, cover, and refrigerate for a few hours to let the flavors blend and the salad to chill.

Nutrition

Calories: 295kcal | Carbohydrates: 26g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 183mg | Potassium: 623mg | Fiber: 3g | Sugar: 3g | Vitamin A: 138IU | Vitamin C: 28mg | Calcium: 39mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Side
Cuisine: American
Keyword: Potato Salad, Instant Pot Potato Salad

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