instant pot potato salad with boiled eggs in a pink bowl
Print

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

Calories: 247kcal