Instant Pot Potato Salad
Instant Pot potato salad with eggs, celery, pickles, and creamy dressing—ready in under 25 minutes.
Making potato salad in the Instant Pot eliminates guesswork, saves time, and streamlines what is usually a multi-pot process. The potatoes and eggs cook together under pressure, so you get tender potatoes and perfectly cooked eggs in just a few minutes — no watching a boiling pot or worrying about overcooking. Once cooled slightly, the warm potatoes absorb the tangy dressing beautifully, giving the salad richer flavor.
This version leans classic: crisp celery for crunch, dill pickles for tang, red onion for bite, and a creamy mustard dressing that ties everything together. The texture is just right — tender but not mushy — and the salad chills well, making it a great choice for picnics, potlucks, and everyday meals. It pairs with grilled meats, barbecue, fried chicken, or vegetarian mains, and it keeps well for days.
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!
What You’ll Like About This Recipe
Fast and foolproof cooking method. The Instant Pot cooks both potatoes and eggs together in 3 minutes of pressure time. There’s no juggling multiple pots, waiting for water to boil, or worrying about boilovers — everything cooks cleanly in one appliance.
Better potato texture. Pressure-steaming helps the potatoes hold their shape while still becoming tender. They don’t absorb excess water or fall apart, so the final salad has the ideal creamy-yet-chunky consistency.
Classic flavor with balanced tang. Dill pickle, celery, mustard, and a creamy dressing come together in a way that tastes traditional but vibrant. You can adjust the mustard or pickle juice for more or less tang depending on your preference.
Perfect for entertaining or meal prep. This potato salad chills beautifully and tastes even better after a few hours in the refrigerator. It’s ideal for potlucks, barbecues, picnics, or making ahead for the week.
Flexible and customizable. Swap the dressing base, add eggs or omit them, mix in fresh herbs, or adjust the pickles — the Instant Pot method stays the same while the flavor profile can change to suit any menu.
Ingredient Notes
- Potatoes – Yukon Gold potatoes hold their shape best and offer a naturally creamy, buttery texture. Russets can be used but may break apart more easily. Keep cubes fairly uniform so they cook evenly.
- Eggs – Large eggs cook right on top of the potatoes, saving time and giving perfect hard-cooked eggs with no separate pot.
- Celery – Adds refreshing crunch and balances the creaminess of the dressing. Feel free to include celery leaves for added flavor.
- Red onion – Provides mild bite and color. If you want a gentler flavor, soak the chopped onion briefly in cold water and drain well before adding.
- Dill pickles & juice – Key for tangy flavor. Use dill pickles for classic taste or bread-and-butter pickles for a sweeter style. Pickle juice seasons the salad without making it heavy.
- Mayonnaise – Creates the creamy base. You can replace part of the mayo with sour cream or Greek yogurt for a lighter texture.
- Mustard – Classic yellow mustard for that traditional picnic flavor. Dijon adds a more sophisticated touch if preferred.
- Herbs & paprika – Optional but great for presentation and added freshness. Chives, parsley, and dill all work well.
How to Make It
- Start by preparing a bowl of ice water so the eggs cool quickly and peel cleanly once cooked.
- Place the potatoes in a steamer basket or on stacked trivets so they sit above the water rather than boiling in it, which preserves texture. Set the eggs on top of the potatoes so everything cooks together.
- Pressure cook briefly until the potatoes are tender and the eggs are perfectly cooked, then release the pressure right away to avoid overcooking.
- Transfer the eggs to the ice bath to chill and set the yolks, and let the potatoes cool slightly so they don’t break apart when mixed with the dressing.
- Peel and chop the eggs, then add them to the cooled potatoes along with celery, onion, pickles, and pickle juice.
- Make the dressing by combining mayonnaise, mustard, and pepper, then gently fold it into the potato mixture so the potatoes stay intact.
- Chill until ready to serve, allowing flavors to meld and the dressing to settle into the potatoes.
Tips
- Cut the potatoes into uniform pieces so they cook evenly and don’t break down during mixing.
- Keep the potatoes above the water using a steamer basket or stacked trivets — steaming prevents soggy or water-logged cubes.
- Quick-release the pressure to prevent overcooking. Extra time at pressure can cause the potatoes to crumble.
- Cool potatoes slightly before adding dressing to avoid melting the mayo and creating a greasy mixture.
- Chill the salad for at least an hour before serving. Potato salad tastes best after the flavors meld and the dressing thickens slightly.
Recipe Variations
- Old-Fashioned Style. Add more eggs, extra mustard, and a sprinkle of celery seed for a nostalgic deli-style potato salad.
- Creamier Version. Mix equal parts mayonnaise and sour cream or Greek yogurt for a tangier, lighter dressing.
- Sweet Pickle Twist. Swap dill pickles for bread-and-butter pickles and add a teaspoon of pickle brine for sweetness.
- Herb Lovers. Add fresh dill, parsley, or chives for a brighter, fresher flavor.
- Spicy Kick. Stir in a bit of Dijon mustard, cayenne pepper, or chopped pickled jalapeños.
What to Serve With Potato Salad
- Pair with burgers, steaks, or hot dogs.
- Serve alongside pulled pork or BBQ chicken.
- Enjoy with fried chicken for a picnic classic.
- Try grilled portobello mushrooms for a vegetarian option.
How to Store
Refrigerate: Transfer potato salad to an airtight container and refrigerate for up to 4 days. Stir gently before serving and add more mayonnaise or a splash of pickle juice if it appears dry.
Safe Serving: Keep potato salad chilled until serving. Do not leave at room temperature longer than 2 hours (1 hour if above 90°F/32°C). Discard leftovers that sit out too long to ensure food safety.
Frequently Asked Questions
Instant Pot Potato Salad
Ingredients
- 2 pounds potatoes, peeled and cut into 3/4-inch cubes
- 1 teaspoon kosher salt, plus more to taste
- 4 eggs, large
- 3/4 cup celery, chopped
- 1/4 cup red onion, chopped, or more to taste
- 2 tablespoons dill pickle, chopped
- 2 tablespoons pickle juice
For the Dressing
- 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. Cover and refrigerate until it’s time to serve.
- Serve: Garnish with chives or parsley. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
