Instant Pot Southern-Style Potato Salad is the best, quick and easy pressure cooker recipe with video, on how to cook and boil whole potatoes and steamed eggs in 4 minutes. You can even turn this into a German potato salad or sprinkle it with bacon if you wish.
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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. Don’t have an Instant Pot? No problem. I include the stovetop instructions.
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.
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 more scientific, or that at least sounds good to say :-). I can throw the potatoes in the pot (WITH THE EGGS, more on that later) and walk away and do other things.
When I say ” do other things” this usually means, cook another dish. When you have a passion for cooking you usually end up bringing multiple dishes or dessert to the backyard BBQ!
How to Cook the Potatoes
- You will first need to dice the potatoes to form cubed potatoes.
- Add the potatoes to the Instant Pot with water.
- Pressure cook!
How to Make Potato Salad in Instant Pot
- Gather your ingredients. You will need whole potatoes, eggs, mayo, mustard, relish, onions, water, and seasonings.
- Add the water, potatoes, and eggs to the pot with a steamer basket for the eggs.
- Pressure cook.
- Open the pot and mash the potatoes.
- Combine the potatoes and remaining ingredients.
- Chill
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 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 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.
Looking to make German Potato Salad? Click the link for the proper ingredients to use while following this Instant Pot technique.
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.
- Another thing I have noticed about potato salads, that I do not like, is when it is too sweet. This typically happens when someone goes overboard with the relish. If you find the potato salad is too sweet, try adding a teaspoon of apple cider vinegar.
- You can also go overboard with the mustard, too! Then the potato salad is too tangy.
- Another common mistake is the potato salad is BLAND. There is absolutely no flavor because seasoning was either neglected entirely or repeated taste tests did not occur. 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.
Here is another pro about the Instant Pot….you can throw the eggs in with the potatoes, so that both cook in 4 minutes. What….what? Yes. Huge game changer for me.
I hope you enjoy this recipe! I also hope you become the go-to person for potato salad prep among your family and friends.
Don’t have an Instant Pot? No problem. I include the stovetop instructions.
Pair this With These Sides
Instant Pot Apple Pie Steel Cut Oats
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Spinach and Sausage Egg Bites
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Low-Carb Pumpkin Spice Bread
Instant Pot Lasagna
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
Instant Pot Steak Tacos
Instant Pot Southern-Style Potato Salad
Ingredients
- 1 1/2 cups water
- 5 (about 2 pounds total) russet potatoes peeled and sliced into 1 1/2 inch cubes
- 4 eggs
- 1 large bowl of cold water ice added to the water is optional
- 1 cup mayo
- 1/2 cup white onions chopped
- 1/4 cup pickle relish
- 1 tablespoon yellow mustard
- salt and pepper to taste
- Lawry’s seasoning salt to taste optional
- 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 1/4 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 mixture. 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.
Stove Top Instructions
- Boil the eggs by placing them in a large saucepan. Cover the eggs with water by 1 inch. Boil over medium heat; when the water has reached a boil, cover the saucepan and remove from heat. Let sit 12 minutes.
- Add water (enough water to completely cover the potatoes) to a large pot. Add a dash of salt to the water. Allow the water to boil for 3-4 minutes.
- Add the potatoes to the water. Cook until the potatoes are tender. Repeatedly check and poke to see if the potatoes are soft. If you cook them for too long they will become too soft.
- Remove the potatoes from the pot and allow them to cool.
- Peels the eggs and slice into small cubes.
- Add the potatoes, cooked eggs, mayo, mustard, relish, white onions, paprika, seasoning salt (if used), and salt and pepper to taste to a large bowl.
- Stir to combine.
- Cover and chill for at least an hour to two hours before serving.
Susan
Saturday 9th of January 2021
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
Wednesday 13th of January 2021
Thanks for the tips!
Ann
Sunday 5th of July 2020
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
Tuesday 7th of July 2020
I'm glad you enjoyed the recipe!
PAT
Wednesday 1st of July 2020
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
Wednesday 1st of July 2020
Thank you! Please let me know what you think.
Jenn Thompson
Wednesday 3rd of June 2020
Delicious potato salad! I made mine stovetop + with my egg cooker because I don't have an Instant Pot. I got great results!
staysnatched
Thursday 4th of June 2020
I'm glad it worked for you!
Donna
Saturday 9th of May 2020
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
Saturday 9th of May 2020
You're welcome! I'm glad you enjoyed it!