Instant Pot Potato Salad Recipe

There's something about a creamy, tangy potato salad that instantly brings back memories of summer barbecues, picnics at the park, and backyard family get-togethers. With tender potatoes, crunchy veggies, and a zesty dressing, this Instant Pot Potato Salad delivers all the classic flavors with a modern, time-saving twist.

I first gave this method a try on a busy Fourth of July morning when I needed a side dish in a pinch—and I haven’t gone back to boiling potatoes on the stove since. Not only does the Instant Pot speed things up, but it also cooks the potatoes and eggs at the same time. Fewer dishes, less fuss, and the same creamy, crowd-pleasing result every time.

This is the kind of recipe that fits seamlessly into your routine: quick, easy, and totally foolproof. Whether you're prepping for a party or pulling together a weeknight dinner, this Instant Pot Potato Salad is about to become your new go-to side.

Let’s dive into why you’ll fall in love with this recipe.

Why You'll Love This Instant Pot Potato Salad

Get ready to meet your new favorite side dish. This Instant Pot Potato Salad is everything you want in a classic potato salad—creamy, tangy, and satisfying—without all the usual prep time.

First off, it’s unbelievably quick and efficient. With the Instant Pot, you can cook your potatoes and hard-boiled eggs together in under 10 minutes of pressure cook time. That’s right—no boiling, no babysitting the stove, and no extra pots to wash.

This salad is also incredibly easy to throw together. Once the potatoes and eggs are cooked, you just mix in a few ingredients for the dressing and give it all a gentle stir. It’s practically foolproof, even if you’re a beginner in the kitchen.

It's wonderfully budget-friendly, too. Made with pantry staples and humble ingredients like potatoes, mayo, and mustard, you can easily feed a crowd without spending much at all. Perfect for parties, picnics, or meal prep.

Lastly, it’s versatile and customizable. Whether you prefer it with pickles, celery, or onions—or you want to keep it super simple—this base recipe is easy to adapt to your family’s tastes.

Ready to get started? Let’s break down the ingredients that make this potato salad shine.

Ingredients Notes

The beauty of this Instant Pot Potato Salad lies in its simplicity. These classic ingredients come together to create a creamy, tangy, slightly crunchy dish that hits all the right notes.

Yukon Gold potatoes are my favorite choice here. They hold their shape beautifully when cooked and have a naturally buttery flavor that plays perfectly with the tangy dressing. You can also use red potatoes if you prefer a slightly firmer texture.

Eggs are cooked right alongside the potatoes in the Instant Pot, saving you time and effort. Once cooled and chopped, they add richness and a subtle creaminess to the finished salad.

Mayonnaise forms the creamy base of the dressing. Use a good-quality mayo for the best flavor. If you like a lighter version, you can swap in half Greek yogurt for a bit of tang and a protein boost.

Dijon mustard adds a subtle bite that balances the richness of the mayo. I also like to include a splash of vinegar—either apple cider or white—to really brighten things up and bring that classic tangy flavor forward.

Celery and red onion provide that much-needed crunch and sharpness to cut through the creaminess. If you're not a fan of raw onion, a quick rinse under cold water will mellow out its bite without losing the flavor.

No special equipment beyond your Instant Pot is needed. A steamer basket can help lift the potatoes off the bottom, but it's not essential. Just make sure to have a large mixing bowl ready for tossing everything together once it's cooked.

How To Make This Instant Pot Potato Salad

Making this Instant Pot Potato Salad couldn’t be easier, and the hands-off cooking method gives you plenty of time to prep the rest of your meal.

Start by peeling and cutting your potatoes into 1- to 1½-inch chunks. This helps them cook evenly and quickly. Place them in the bottom of the Instant Pot insert along with 1 cup of cold water and a generous pinch of salt.

Next, place your eggs right on top of the potatoes. Yes, really—no separate trivet or basket required. The eggs and potatoes steam together perfectly under pressure.

Seal the lid, set the valve to sealing, and cook on Manual/Pressure Cook for 5 minutes. Once the timer goes off, let the pressure release naturally for 5 minutes, then quick release the remaining steam. Carefully open the lid and transfer the eggs to an ice bath to cool.

While the potatoes are still warm, drain and place them in a large bowl. Warm potatoes absorb flavors better, so this is the perfect time to mix in a splash of vinegar and a bit of salt and pepper to season them from the inside out.

Once the eggs are cool enough to handle, peel and chop them. Then, stir together your dressing—a blend of mayo, Dijon mustard, a bit more vinegar, and seasonings—until smooth. Add the dressing, chopped eggs, celery, and onion to the bowl of potatoes, and gently fold everything together.

Let it chill in the fridge for at least 1 hour to allow the flavors to meld. The result? Creamy, tangy, just-the-right-amount-of-chunky perfection.

From start to finish, this dish takes under 30 minutes of actual work—and most of that is just waiting while the Instant Pot does its magic.

Storage Options

Potato salad keeps well, making it perfect for make-ahead meals and party prep.

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days, though it’s best eaten within the first two for peak flavor and texture.

If you're making this in advance for a gathering, prep it up to a day ahead and give it a gentle stir before serving. You might want to add a bit more mayo if it has absorbed too much of the dressing while chilling.

This dish doesn’t freeze well due to the mayo-based dressing, which can separate when thawed. It’s best to enjoy this one fresh from the fridge.

To reheat? Actually—don’t! This is meant to be served cold or at room temperature, so just spoon it out, maybe garnish with a sprinkle of paprika or chopped herbs, and enjoy.

Variations and Substitutions

One of the best things about potato salad is how easy it is to tweak based on your taste and what you have on hand.

If you’re avoiding mayo, try using Greek yogurt or a combo of yogurt and sour cream. It adds a tangy twist and a protein punch while still keeping the salad creamy.

Love pickles? Add some chopped dill pickles or a spoonful of relish to the mix for extra zip. This is a favorite add-in at our house when we want a little something extra.

You can also switch up the herbs. A bit of fresh dill adds a summery touch, while chives or parsley offer a mild oniony note. Fresh herbs make everything taste brighter.

Not a fan of red onion? Use green onions for a milder, sweeter flavor, or skip them altogether and rely on celery for crunch.

For a heartier version, add crumbled bacon or diced cooked ham. It turns this into more of a main dish and makes it extra filling—perfect for a picnic lunch.

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