This Easy Instant Pot Potato Salad only takes 4 minutes to cook and you can boil your eggs in the pot at the same time! Serve chilled and sprinkle with paprika for a final touch.
This post contains affiliate links. Please read my full disclosure here.
This post was originally published on June 24, 2018 and has been since updated.
FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE'S IMPORTANT INFORMATION IN THIS BLOG POST.
This recipe is perfect for backyard barbecues, cookouts, and holidays! Serve this creamy potato salad alongside your favorite BBQ main dishes like chicken and ribs.
Table of Contents
Who's Bringing The Potato Salad?
Potato salad can sometimes be a topic of controversy. The topic is very similar to the soul food macaroni and cheese debate. For as long as I can remember, I have always heard the words "Who brought the potato salad?" at every single BBQ and summer function.
Well, it is a question that needs an answer! Like most recipes, everyone does not prepare the dish the same way. And since most of us folk are very prideful about our food, we usually always have an opinion on what the "right way" is.
I share tips for you to make this dish your own and based on your preferred taste.
What Type of Potatoes to Use
I use russet potatoes. You can use other potatoes like red potatoes or Yukon gold, but these have less starch. They are more likely to mush in the Instant Pot.
Why Use the Instant Pot for This Recipe
Potato salad is one of my favorite cookout side dishes because it is served chilled. It provides a nice balance for the warm meats.
I hate boiling the potatoes. Cubed potatoes do not typically take very long to cook. The cook time is a lot less compared to when potatoes are boiled whole, HOWEVER, timing is very important.
You have to keep a watchful eye on the potatoes. With the Instant Pot, the process is a little more scientific. You can throw the potatoes in the pot along with the eggs. The potatoes and eggs will boil at the same time all in the same pot. You will need a steamer basket to cook the eggs at the same time.
How to Make Instant Pot Potato Salad
You can find detailed instructions at the bottom of this post in the recipe card.
- Peel and dice the potatoes into cubes.
- Add the potatoes to the Instant Pot with water.
- Pressure cook.
- Peel the eggs and slice.
- Add the cooked potatoes to a bowl with the eggs, mayo, mustard, relish, onions, water, salt, and pepper to taste.
- Chill.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Cook Time/How Long to Cook
The potatoes will cook for 4 minutes in the Instant Pot.
Can You Make it Without Eggs
Yes, simply omit the eggs. The cook time will remain the same.
Can You Substitute Mayo?
You can substitute mayo for plain Greek yogurt or sour cream if you wish.
Additional Toppings and Ideas
- Chopped Dill Pickles
- Crumbled Bacon
- Jalapenos
- Chopped Celery
- Sliced Tomatoes
Can You Make it Ahead of Time/How Long Does it Last in the Fridge
Yes, store the potato salad in the fridge for up to 3-4 days.
Freezer Tips
You can freeze it, but I wouldn't recommend it. In general, mayo does not freeze well and usually develops ice crystals. You can read more about Freezing Potato Salad here.
Recipe Tips
- Personally, I do not like mushy potato salad. If you overcook your cubed potatoes, the potato salad will turn out mushy and it will look and taste much more like soup than summer salad. The potatoes won't have the firm texture if you don't use the steamer basket.
- Potatoes need seasoning. You will have to salt and pepper to taste or the dish will be bland.
- Pickle relish is used to add pickle flavor along with a hint of sweetness. If you like sweet potato salad, add sugar or sweetener. Taste repeatedly and adjust as necessary.
Pair this With These Recipes
Instant Pot Pulled Pork
Air Fryer Ribs
Instant Pot BBQ Pulled Chicken
Instant Pot Scalloped Potatoes,
Instant Pot Southern Green Beans
Instant Pot Creamed Spinach
Instant Pot Baby Back Ribs
Southern Baked Beans
Instant Pot Corn on the Cob
Air Fryer Corn on the Cob
More Instant Pot Recipes
Instant Pot Shrimp Risotto
Instant Pot Gumbo
Instant Pot Red Beans and Rice
Instant Pot Black Beans
Instant Pot Potato Salad
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 ½ cups water
- 2 pounds russet potatoes peeled and sliced into 1 ½ inch cubes
- 4 eggs
- 1 large bowl of cold water For egg bath, ice added to the water is optional
- 1 cup mayo
- ½ cup white onions chopped
- ¼ cup pickle relish
- 1 tablespoon yellow mustard
- salt and pepper to taste
- 1 teaspoon paprika
Instructions
- Add the water to the Instant Pot. Place the Instant Pot on the saute' function. This will allow the water to warm so that it comes to pressure sooner.
- While the water heats up slice the potatoes.
- Add the Steamer basket to the pot. Place the potatoes on top of the basket. Season the potatoes with about ¼ teaspoon of salt.
- Place the eggs on the very top of the potatoes.
- Close the pot and seal. Cook for 4 minutes on Manual > High-Pressure Cooking.
- When the Instant Pot indicates it has finished cooking, quick release the steam.
- Remove the eggs and place them in the bowl of cold water for 5 minutes.
- Remove the potatoes and transfer to a large bowl.
- Peel the eggs and slice into small cubes.
- Add the cooked eggs, mayo, mustard, relish, white onions, paprika, and salt and pepper to taste to the bowl with the potatoes. Taste repeatedly. You may need to add additional salt and pepper. (If you prefer sweet potato salad add a little more relish and maybe sugar.)
- Stir to combine.
- Cover and chill for at least an hour to two hours before serving.
Video
Notes
- The potatoes won't have the firm texture if you don't use the steamer basket.
- When you slice the potatoes, they need to be equal in size. Otherwise, smaller potatoes will cook faster and result in mushy potatoes.
- I use russet potatoes. You can use other potatoes like red potatoes or Yukon gold, but these have less starch. They are more likely to mush in the Instant Pot.
- You can double the recipe with no change to cook time.
- This is a dish that you will want to add your ingredients (especially the seasonings) a little bit at a time, and then taste repeatedly to determine if it needs a little bit of anything else.
- Potatoes need seasoning. You will have to salt and pepper to taste or the dish will be bland.
- Pickle relish is used to add pickle flavor along with a hint of sweetness. If you like sweet potato salad, add sugar or sweetener. Taste repeatedly and adjust as necessary.
- You can omit the eggs if you wish.
- You can substitute mayo for plain Greek yogurt or sour cream if you wish.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
danielle wolter says
Love the step by step instructions. This sounds delicious, Southern flavors are awesome!
Lisa | Garlic & Zest says
We are getting to that cookout time of year, and a good potato salad is always welcome!
Meeta says
I have never heard of potato salad made in an Instant Pot. All the more reasons to get my hands on one.
rebecca says
love anything in the instant pot! this potato salad looks delicious & easy too thanks for sharing
Gloria says
You can never go wrong with a great potato salad. In fact....this is a BBQ season must. Looks delicious and a true crowd pleaser.
Stacet says
Do you cool the instant pot potatos before mixing with other ingredients? I noticed it says to cool the boiled ones but doesn't say to cool the instant pot ones.
staysnatched says
I allowed them to cool while I handled and cut up the eggs. No additional time, and same approach for stove top and Instant Pot.
Cheryl says
Just tried this recipe, yum! I can't believe how quick, easy, and delicious this was. I just got an IP for Christmas... game changer!! Thanks for sharing!
staysnatched says
You're welcome! I hope you try out more of my Instant Pot recipes!
Larry Gaines says
I will modify this as I really don't like what you like and what is available to you is not available in all states
staysnatched says
You should always modify recipes to suit your tastes. Everything I use is available on Amazon (which I provide links to), who ships to every state.
Peggy Flowers says
On the USA West Coast - Hellman's Mayonnaise is sold as Best Foods Mayonnaise. It's the only brand we will use.
Orvina says
Ive made potato salad one other time before and it was too mushy! But I followed this recipe exactly as it’s written and it came out perfect!!!! Paired it with the ribs and collard greens(also Stay Snatched)!!! Soooo perfect!! Loved this so much!
staysnatched says
That sounds like an amazing meal! You're welcome!
Donna says
Love your recipe. It is very easy to follow. My family recipe calls for sweet guirkin pickles and I also put in celery and celery seed. It all blends very well with the other ingredients in your recipe.
Thank You for this IP how to.
staysnatched says
You're welcome! I'm glad you enjoyed it!
Jenn Thompson says
Delicious potato salad! I made mine stovetop + with my egg cooker because I don't have an Instant Pot. I got great results!
staysnatched says
I'm glad it worked for you!
PAT says
I will be making this recipe this weekend.
I am sure that it will be delicious as all of
your recipes are. thank you. Pat.
staysnatched says
Thank you! Please let me know what you think.
pat says
great everybody loved it.
thank you. pat
staysnatched says
So happy everyone loved it!
Ann says
I received this recipe in the 2020 Fourth of July meal suggestions email. I saved the email because I planned to make most of the yummy recipes listed. The potato salad came out great. Good consistency and great flavor. I don’t have an instant pot so I made my eggs and pitta the old fashioned way on the stovetop and that worked out well.
staysnatched says
I'm glad you enjoyed the recipe!
Susan says
I like to skip peeling the eggs by carefully cracking them into a pan that has been sprayed with cooking spray. I would set the inner pan on top of the potatoes. When everything is done, I pop out the cooked eggs into a bowl and use a pastry blender to quickly chop the eggs for my recipe. Love your Keto recipes. I like the way your videos always have a pretty towel to make them even more interesting.
staysnatched says
Thanks for the tips!