Instant Pot Southern-Style Potato Salad

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.

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

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 Potatoes for Potato Salad in Instant Pot

1. You will first need to dice the potatoes to form cubed potatoes.
2. Add the potatoes to the Instant Pot with water.
3. Pressure cook!

How to Make Potato Salad in Instant Pot

1. Gather your ingredients. You will need whole potatoes, eggs, mayo, mustard, relish, onions, water, and seasonings.
2. Add the water, potatoes, and eggs to the pot with a steamer basket for the eggs. 
3. Pressure cook.
4. Open the pot and mash the potatoes. 
5. Combine the potatoes and remaining ingredients.
6. Chill

How Long Do I Cook Potatoes in an Instant Pot for Potato Salad

The potatoes will cook for 4 minutes in the Instant Pot.

Can You Make Instant Pot Potato Salad Without Eggs?

Yes, simply omit the eggs. The cook time will remain the same.

Can You Make Instant Pot Potato Salad Ahead of Time? How Long Can You Store Instant Pot Potato Salad in the Refrigerator?

Yes, store the potato salad in the fridge for up to 3-4 days.

Is Potato Salad Made in the Instant Pot Freezer Friendly?

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.

Instant Pot Potato Salad 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.

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

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5 from 5 votes

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 247kcal

Author Brandi Crawford

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

• Watch the video instructions below.
• 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 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.
• 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.
• 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.

Video

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.

Nutrition (displayed with net carbs)

Calories: 247kcal

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