Thanks to the electric pressure cooker, our Instant Pot potato salad comes together quickly and easily. With just one pot, you can cook both the potatoes and eggs in minutes—no need to boil separate pots or hover over the stove. Tossed with crunchy celery, tangy pickles, and a creamy dressing with just enough zip from mustard and pickle juice, it’s a crowd-pleasing side that’s perfect for barbecues, picnics, or casual family dinners.
Why the Instant Pot?
Using the Instant Pot simplifies the process and saves time. Potatoes and eggs cook together under pressure in just 3 minutes, producing tender potatoes and perfectly cooked eggs without babysitting multiple pots. The pressure cooker also helps the potatoes retain their shape and texture, making the final salad less mushy and more flavorful. Plus, no messy boilovers!
How to Make Instant Pot Potato Salad
Cook the Potatoes and Eggs
Add 1 1/4 cups of water and 1 teaspoon of kosher salt to the Instant Pot and add a steaming basket.
Place the cut potatoes in the basket and arrange the eggs on top of them. Pressure cook on high for 3 minutes, then do a quick release.
Cool the Eggs and Potatoes
Transfer the eggs to a bowl of ice water and put the potatoes in a bowl.
Make the Salad
Chop the eggs and add them to the bowl with the potatoes. Add the celery, onion, dill pickle, and pickle juice. In a separate bowl, combine the mayonnaise, mustard, and pepper. Add the dressing to the salad and mix gently. Taste and add salt, as needed.
Chill and Serve
Cover and refrigerate the salad until ready to serve. If desired, garnish with chives and paprika.
What to Serve With Potato Salad
Burgers, steaks, or hot dogs.
Pulled pork or BBQ chicken.
Grilled portobello mushrooms, for a veggie option.
How to Store
Store the potato salad in an airtight container in the refrigerator for up to 4 days. Stir gently before serving, and add a little extra mayo or a splash of pickle juice if it seems dry after storage.
Outdoor Safety
When serving the salad outdoors, food safety is key. It should never be left out at room temperature for more than 2 hours—1 hour if the temperature is 90°F (32°C) or above. Keep it chilled in a cooler until serving time. If it sits out too long, it’s best to discard the leftovers.
PrintInstant Pot Potato Salad
This classic potato salad comes together quickly and easily thanks to the Instant Pot. And no boil-overs!
- Prep Time: 10 minutes
- Pressure Build: 10 minutes
- Cook Time: 3 minutes
- Total Time: 23 minutes
- Yield: 6 servings 1x
- Category: Salads, Summer Food, Potatoes
- Method: Instant Pot
- Cuisine: American, Comfort Food
Ingredients
- 2 pounds potatoes (peeled and cut into 3/4-inch cubes)
- 1 teaspoon kosher salt (plus more to taste)
- 4 large eggs
- 3/4 cup chopped celery
- 1/4 cup chopped red onion (or more to taste)
- 2 tablespoons chopped dill pickle
- 2 tablespoons of dill pickle juice
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For the Dressing
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- 3/4 cup mayonnaise (or to taste)
- 1 tablespoon yellow mustard
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sweet paprika (optional garnish)
- 1 tablespoon chopped chives or parsley (optional garnish)
Instructions
- Prepare a bowl of ice water: Fill a large bowl with ice and water and set it aside.
- Add the potatoes and eggs to the pot: Add 1 1/4 cups of water to the Instant Pot. Place the potatoes in an Instant Pot steaming basket. Alternatively, try placing 2 trivets in the pot and then placing the potatoes on them. You should try to keep the potatoes from falling into the water. Place the eggs on the potatoes.
- Pressure cook: Secure the lid and set the Instant Pot to pressure cook (high) for 3 minutes. When the time is up, release the pressure using the quick-release mechanism.
- Cool the eggs and potatoes: Transfer the eggs to the ice water and put the potatoes in a bowl to cool.
- Combine ingredients: Peel and chop the eggs and add them to the potatoes along with the celery, onion, chopped pickles, and pickle juice.
- Dress the potato salad: Combine the mayonnaise, mustard, and pepper in a small bowl. Add the dressing to the salad and toss to blend. Taste and add salt as needed.
- Chill the salad: Cover and refrigerate until it’s time to serve.
- Serve: Garnish with chives or parsley. Enjoy!
Equipment
Instant Pot Pro 10-in-1 Pressure Cooker
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