Easy Instant Pot Potato Salad Recipe

ByCarol Updated
Jump to Recipe Pin Recipe

This classic Instant Pot potato salad recipe is a family favorite. Made with russet potatoes, eggs and onions in a creamy mustard and mayonnaise dressing. A time saving recipe that combines cooking the potatoes and the eggs at the same time in the same pot.

I make this many, many times over the summer months. Especially for 4th of July. Summer wouldn’t be the same without it.

Potato salad close up with pork and bread on a plate.

Why You’ll Love Instant Pot Potato Salad

  • Easy to make – Summer and potato salad just go hand in hand. With the Instant Pot, you aren’t heating up the kitchen. Simply put in the potatoes and eggs to cook together while you whip up the dressing.
  • Time saver – This recipe was certainly a game changer for me. Making potato salad in the Instant Pot only takes 4 minutes to cook once it comes up to pressure. No longer standing over a hot boiling pot of water filled with potatoes.
  • Flavorful – Using creamy mayonnaise, tangy mustard, chopped onions and eggs, makes this potato salad an amazing side dish to bring to your next  potluck. Or for a family backyard BBQ.
A bowl of Potato Salad with napkin.

#1 Tip For Instant Pot Potato Salad

Rinse the whole eggs under a stream of water before placing on top of the potatoes and before cooking. This gets rid of any dirt that is on the eggs. The first time I made this recipe, I didn’t rinse the eggs and the potatoes had a weird slime on them.  Now, I always rinse the eggs to make sure that won’t happen again.

Whole hard boiled eggs with one cut in half.

Helpful Tools

  • Potato peeler – Probably the hardest part of preparing any potato salad is peeling the potatoes. Maybe you can enlist some help to do that. I don’t really mind because I use an OXO peeler which is easy on my hands since it’s cushioned. You can read more about it and some of my favorite kitchen tools in this post.
  •  Large steamer basket – Simply chop the potatoes into small, bite sized cubes after they have been peeled rather than large pieces.  Then drop them into a tall steamer basket that fits inside the Instant Pot. I like the tall steamer basket because it holds a lot of potatoes. It makes removing the steamed food much easier.
  • Mini food chopper – While the eggs and potatoes are cooking, go ahead and chop a small onion. I use my mini food chopper to chop those onions. Saves me from tearing up, you know. I love potato salad but not enough to cry over it.
  • Just a hint, use the mini food chopper to chop up those hard boiled eggs, too. This makes the eggs smoother by chopping the yolks and whites together. This results in a creamier potato salad.  Using the same chopper bowl will also help to minimize the mess. You’ll have less dishes to wash.
A tall steamer basket with an Instant Pot.

My Favorite Instant Pot

I use an Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 quart which is a good size for a family of 4-6 members. There is also an 8 quart version for larger families.

This pressure cooker is a great option when you don’t want to heat up your kitchen by using the stove during the summer months.

Above all, my favorite part of the Instant Pot is its time saving ability. It cooks potatoes and rice in minutes without having any boil over. I use this not only for this recipe but also to cook the sweet potatoes for my sweet potato casserole.

Frequently Asked Questions

How long does potato salad last in the fridge?

Potato salad will last up to three days in an airtight container in the refrigerator.

Can you make potato salad ahead of time?

You can make potato salad ahead of time and store it in the refrigerator for up to three days. Then it needs to be thrown away. You don’t want to keep potato salad any longer than that.

What kind of potatoes are best for potato salad?

The type of potato you use is really personal preference. There is a lot of contradictory advice out there. Some say not to use a starchy potato such as Russet. Then there are others that say just the opposite.
I almost always use what is on sale but Russet potatoes are my favorite. I like the texture. I have never had a problem with them falling apart in my potato salad.
Red potatoes are another excellent option. These little potatoes don’t even need peeling. Just a quick rinse and chop into quarters.

Ingredients Needed

  • Russet potatoes – these keep their shape and are frequently on sale.
  • Eggs – 4 large size eggs.
  • Mayonnaise – adds the creamy texture.
  • Yellow mustard – use regular prepared yellow mustard.
  • Onion – finely chopped yellow or green onions, if preferred.
  • Celery seed – this is optional but I highly recommend the depth of flavor it adds.
  • Salt and pepper – a must have duo that brings out the flavor in this recipe.

How To Make This Recipe

For the full ingredient list and instructions, see the recipe card below.

Cubed potatoes along with eggs beside a knife and measuring cup.

1. Peel and chop potatoes into 1 inch size cubes.

Four eggs and cubed potatoes in a steamer basket.

2. Place the cubed potatoes and eggs into a steamer basket.

A measuring cup pouring water into a pot.
  1. Pour 2 cups of water into the inner pot of the Instant Pot and place filled steamer basket inside.
  2. Lock on the lid and set the valve to sealing. Press the manual or pressure cook button and set for 4 minutes on high pressure.
  3. When the cooking has finished, do a quick release to dissipate the steam.
  4. After the steam has been released and the float valve is completely down, remove the lid.
  5. Test the potatoes for doneness with a fork. They should be soft and easily pierced.
  6. Remove eggs with tongs and place into a bowl of cold water. Once cool enough to touch, peel and chop the eggs. This can be a rough chop or fine, according to your preference.
  7. Combine all ingredients except the potatoes into a large bowl. Stir till combined
  8. Gently fold the potatoes into the dressing.
  9. Cover the bowl tightly and refrigerate for at least 4 hours before serving.
Instant Pot Potato Salad in a bowl.

Add Some Variations

  • Sweet pickle relish – For a sweet variation, add a little sweet pickle relish to the dressing. This will result in a tangier, sweeter taste.
  • Dried dill – You could also add a little dill to the mix. The dill kicks up the flavor a tad.
  • Celery – Or how about some celery to give the potato salad a little crunch. The celery will give a little colorful contrast as well as some crunch.
  • Red onion– try using a red onion instead of a yellow onion for a change of pace.
  • Bacon bits – for more crunch, fry a couple slices of bacon till crisp. Then crumble and sprinkle on top.
  • Paprika – When serving, sprinkle some paprika on top. An easy garnish that adds color and flavor.

Red potato salad with bread and pork tenderloin on a plate.

What To Serve With Potato Salad

Hamburgers, grilled chicken or pork tenderloin are some of my favorite meats that pair perfectly with this recipe. For a delicious bread to accompany your meal, try this Bosch bread recipe or some honey wheat dinner rolls.

More Instant Pot Recipes

Beef short ribs on mashed potatoes.

Instant Pot Beef Short Ribs

Sliced chicken breast with green beans on a plate.

Instant Pot Frozen Chicken Breasts

Instant Pot potato salad in a bowl on top of plates.

4 Minute Instant Pot Potato Salad With Eggs

Carol
Using russet potatoes, creamy mayonnaise, tangy mustard and eggs makes this potato salad an amazing side dish to bring to your next potluck or BBQ.
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Course Side Dish
Cuisine American
Servings 6

Equipment

  • Instant Pot 6 Quart
  • steamer basket

Ingredients
  

  • 6 medium potatoes
  • 4 whole eggs
  • 1 small yellow onion (chopped)
  • 1 cup mayonnaise
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon celery seed (optional)

Instructions
 

  • Peel and cut the potatoes into 1 inch cubes.
  • Put the potatoes in the steamer basket.
  • Rinse the eggs and place on top of the potatoes.
  • Add 2 cups of water to the inner pot in the Instant Pot.
    Place the steamer basket with the potatoes and the eggs into the inner pot.
    Lock on the lid and set the valve to sealing.
    Press the manual or pressure cook button and set for 4 minutes on High Pressure.
    Once finished cooking, do a Quick Release.
    After the steam has been fully released and the float valve is completely down, take off the lid.
    Test the potatoes for doneness with a fork. They should be soft and easily pierced.
  • Remove the steamer basket. Using tongs, place the eggs into a bowl of cold water to cool. Once cooled, peel then chop the eggs.
  • Combine the chopped eggs, chopped onion, mayonnaise, mustard, salt and pepper (celery seed, optional) in a large bowl. Mix till thoroughly combined.
    Gently fold in the potatoes being careful to not break any cubes.
  • Cover the bowl and place in the refrigerator. Chill the potato salad a minimum of 4 hours. Overnight is best.
    Before serving, sprinkle paprika over the top of the potato salad.
  • Store potato salad in a covered container in the refrigerator for up to 3 days. Keep potato salad chilled while serving. See notes for additional information.

Notes

  • If left out for more than two hours at room temperature, the potato salad should be thrown away.
  • The potato salad should not be left out more than one hour if the temperature is over 90℉.
  • If you plan on taking this on a picnic or other outdoor gathering, keep it sitting on a bowl of ice. Or another method of keeping it chilled. 
Always check the silicone seal on your Instant Pot lid. Make sure it is seated properly and isn’t loose. This is essential for your Instant Pot to cook effectively.
 
Keyword instant pot potato salad, potluck, side dish
Did you make this recipe?Let us know how it was!

2 Comments

  1. Wow – four minutes to make potato salad sounds wonderful. Potato salad is one of my favorite ways to eat potatoes. I love them warm and cold. Now I just need to buy an Instant Pot! Thanks for sharing at #HomeMatterParty

    Reply

    1. Yes, you need an Instant Pot! If you only make this potato salad. I use mine nearly every day. Thanks so much visiting.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.