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–+ servings
Creamy potato salad garnished with chopped herbs.

Instant Pot Potato Salad

Diana
Classic creamy potato salad made fast in the Instant Pot—potatoes and eggs cook together in minutes, no boil-overs.
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Servings 6 servings
Calories 357
Print Recipe Pin Recipe
Course Potatoes, Salads, Summer Food
Cuisine American, Comfort Food
Prep Time 10 minutes
Cook Time 3 minutes
Other Time13 minutes
Total Time 26 minutes

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.
    Mixed potatoes and eggs in a slow cooker.
  • 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.
    Fresh eggs submerged in water with ice cubes.
  • Combine ingredients: Peel and chop the eggs and add them to the potatoes along with the celery, onion, chopped pickles, and pickle juice.
    Diced potatoes, chopped celery, minced garlic, chopped hard-boiled eggs, and chopped red onions in a bowl.
  • 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!
    Creamy potato salad garnished with chopped chives.

Nutrition

Calories: 357kcalCarbohydrates: 28gProtein: 7gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 121mgSodium: 768mgPotassium: 736mgFiber: 4gSugar: 2gVitamin A: 288IUVitamin C: 31mgCalcium: 48mgIron: 2mg
Keyword eggs, mayonnaise, potato salad, potatoes, summer salads
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