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Easy Instant Pot Potato Salad

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.

Instant Pot potato salad in a white bowl with boiled eggs and sprinkled with paprika

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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.

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.

raw eggs, sliced potatoes, relish, mustard, and mayo in separate bowls

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.

sliced potatoes in an Instant Pot with eggs in a steamer basket

How to Make Instant Pot Potato Salad

You can find detailed instructions at the bottom of this post in the recipe card.

  1. Peel and dice the potatoes into cubes.
  2. Add the potatoes to the Instant Pot with water.
  3. Pressure cook.
  4. Peel the eggs and slice.
  5. Add the cooked potatoes to a bowl with the eggs, mayo, mustard, relish, onions, water, salt, and pepper to taste.
  6. Chill.

collage photo of 4 photos showing boiled sliced eggs, mayo, relish in glass bowls
Instant Pot cooked potatoes in a glass bowl with sliced eggs

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.

Instant Pot potato salad in a white bowl with boiled eggs and sprinkled with paprika

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 with boiled eggs in a pink bowl
Print Pin
5 from 10 votes

Instant Pot Potato Salad

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.
Save this recipe here.
Course dinner, lunch, Side Dish
Cuisine American, bbq
Keyword instant pot potato salad, pressure cooker potato salad
Prep Time 15 minutes
Cook Time 4 minutes
chill 1 hour
Total Time 1 hour 19 minutes
Servings 10
Calories 247kcal

Ingredients

  • 1 1/2 cups water
  • 2 pounds russet potatoes peeled and sliced into 1 1/2 inch cubes
  • 4 eggs
  • 1 large bowl of cold water For egg bath, 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
  • 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 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.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 247kcal | Carbohydrates: 13g | Protein: 4g | Fat: 20g
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Recipe Rating




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!