Instant Pot Southern-Style Potato Salad [VIDEO]

Instant Pot Southern-Style Potato Salad is a quick and easy soul food recipe with video, 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.

Pair this Instant Pot Potato Salad with my Instant Pot BBQ Baby Back Ribs or Instant Pot BBQ Pulled Chicken Sandwiches!

Calories: 247       Fat: 20G      Net Carbs: 13G      Protein:  4G

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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.

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.

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.

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. 

As I mentioned previously, if you overcook the potatoes, the potato salad will turn out mushy. Then you will become the person everyone side eyes when you bring in the potato salad.

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!

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.

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Pair this with Instant Pot Baby Back Ribs! Get the recipe here.

You will need a Stainless Steel Steamer for this recipe. The basket will prevent the potatoes from over cooking. Click the photo below to purchase from Amazon.

 WATCH THE VIDEO HERE

5 from 4 votes

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Instant Pot Southern-Style Potato Salad

Instant Pot Southern-Style Potato Salad is a quick and easy soul food recipe perfect for backyard barbecues, cookouts, and holidays! Serve this 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.

Course dinner, lunch, Side Dish

Cuisine American, bbq

Keyword instant pot, instant pot potato salad, potato salad, soul food, soul food potato salad, southern potato salad

Prep Time 15 minutes

Cook Time 4 minutes

chill 1 hour

Total Time 1 hour 19 minutes

Servings 10

Calories 247 kcal

Author Stay Snatched

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

1. 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.

2. While the water heats up slice the potatoes.

3. Add the Instant Pot Steamer basket to the pot. Place the potatoes on top of the basket. Season the potatoes with about 1/4 teaspoon of salt.

4. Place the eggs on the very top of the potatoes.

5. Close the pot and seal. Cook for 4 minutes on Manual > High-Pressure Cooking.

6. When the Instant Pot indicates it has finished cooking, quick release the steam.

7. Remove the eggs and place them in the bowl of cold water.

8. Remove the potatoes and transfer to a large bowl.

9. Peel the eggs and slice into small cubes.

10. 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.)

11. Stir to combine.

12. Cover and chill for at least an hour to two hours before serving.

Stove Top Instructions

1. 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.

2. 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.

3. 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.

4. Remove the potatoes from the pot and allow them to cool.

5. Peels the eggs and slice into small cubes.

6. 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.
   

7. Stir to combine.
   

8. Cover and chill for at least an hour to two hours before serving.

Recipe Notes

The mayo that you use in this recipe is very important. It helps make the dish creamy and is also a large source of the taste of the potato salad. Use your favorite brand. I would shy away from brands that are priced low if it isn't your favorite. I use Hellman's.

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.