Instant Pot Potato Salad

Instant Pot Potato Salad:

A delicious potato salad recipe where the potatoes and eggs are cooked together in an instant pot for a quick, easy, delicious potato salad.

Serve this Instant Pot Potato Salad as the perfect barbecue side dish or summer salad. It is flavorful, the pressure cooker won’t heat up your house, and is a hands free, simple way to make a classic side. 

Instant Pot Potato Salad

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Why Use an Instant Pot?

If you do not have an Instant Pot, it is time to get one! It is easy to use (see my guide here), makes hands free cooking simple, and is a multi-cooker with tons of versatility.

When it comes to potato salad, you want tender but firm potatoes that hold their shape, perfectly cooked eggs with a creamy yolk, and a flavorful sauce. And a nice perk would be not having to worry about keeping an eye on things while they cook. Am I right?

Well, preparing this potato salad in an Instant Pot checks all the boxes.

Easily insert the chopped potatoes and whole eggs needed for this recipe together in the pot! You don’t need to worry about cooking anything separately. All you need to do is mix up the dressing while the Instant Pot is doing its thing, practically a two step process!

Step-by-step Tips for creating this Instant Pot Recipe:

For this recipe you are going to wash, peel, and chop your potatoes, and then cook them right along with the eggs. It is so easy to do, and makes for a really convenient dish.

I recommend using a steamer basket to make it easier to pull the potatoes out and leave the excess water behind, but you do not have to. You can strain it.

The first time I tested this recipe I did not use a steamer basket, so keep that in mind. It is not a necessity. Just know the potatoes sitting directly in the water will be softer than the other ones, but this can also help to thicken up some of the sauce!

Also, don’t forget to get your ice bath ready for the eggs to stop cooking time, reduce the risk of getting that green ring that indicates the egg is over-cooked. And it will also help make peeling easier.

Customize Your Potato Salad

I like a little texture in my potato salad, so I love adding some celery and onion along with the eggs and potatoes. It gives some crunch, and make it just that much better.

Then there is the sauce. This is a classic potato salad sauce, with plenty of dill.

Remember to taste the sauce by itself, and make sure you like the flavor. But keep in mind the potatoes and eggs are going to be rather bland, so you will want to taste it all again after putting the sauce on the potato salad.

After adding the sauce to the potatoes, taste it, and season with salt and pepper to your personal preference.

Make this potato salad recipe your own with other additions. Here are a few ideas:

• Olives
• Paprika
• Peppers

We use two kinds of mustard in this recipe, but you could always add a third as well, a dijon would be awesome, or a whole grain mustard!

Instant Pot Accessories Great for Potato Salad

Here are the ones my community of Instant Pot lovers recommend the most:

• Steamer Basket: This steamer basket has a silicone handle to make it easier to get out. And is the perfect way to get your potatoes out of your pot liner without any of the excess water! 
• Egg Steamer Rack: Obviously for this method I simply set the eggs on top of the potatoes to cook for the potato salad, but if you wanted to make an egg salad with the same dressing, or make a larger serving of this, an egg steamer rack is very handy for quickly making several hard boiled eggs (or soft boiled).
• Additional Inner Pots: When I am using the Instant Pot for sides, chances are I have a main dish I am looking to whip up as well, or a secondary side, like baked beans. So having an additional liner is very useful for speeding things along. 
• Colored Sealing Rings: You do not want your potatoes to take on the flavors of past meals, especially if you make something like Chicken Tikka Masala or Mexican Shredded Chicken, so having extra rings is helpful. 

Other Eazy Sides and Salads You’ll Love!

• Red Bliss Potato Salad
• Roasted Vegetable and Quinoa Salad
• Classic Mustard Potato Salad
• Light Creamy Cucumber Salad

Instant Pot Potato Salad

A delicious and simple classic potato salad recipe, made in the instant pot.

3.63 from 27 votes

Print Pin Rate

Course: Picnic Salad

Cuisine: American

Keyword: instant pot potato salad, instant pot potato salad recipe

Prep Time: 1 hour hour 15 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 1 hour hour 19 minutes minutes

Servings: 8

Calories: 381kcal

Author: Rachael

Ingredients

• 8 cups yukon gold potatoes peeled and chopped into cubes
• 6-8 eggs
• 1 1/2 cups water
• 1 1/2 cup celery chopped
• 1/2 cup yellow onion chopped fine

Sauce

• 1/4 cup fresh dill weed
• 1 Tbs spicy brown mustard
• 1 Tbs yellow mustard
• 1 cup mayo
• 1/3 cup white sugar
• 1/3 cup apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• Additional salt and pepper to taste

Instructions

• Put 1 1/2 cups water in the bottom of your instant pot
• Add 8 cups diced potatoes
• Place 6-8 eggs on top of the potatoes
• Put the lid on, lock into place, and set valve to sealing
• Set MANUAL pressure for 4 minutes
• Let pot come to pressure, and cook until 4 minutes is up.
• Quick release pressure
• Remove eggs and put in a bowl of water and ice for 5 minutes, this will make peeling them easy and stop the cooking time.
• Pour any remaining water out of the instant pot and put potatoes in a large bowl and let cool. If you use a steamer basket you can just lift it out.
• While potatoes and eggs are cooling, mix all sauce ingredients together in a separate bowl.
• Chop celery and onion into small pieces, and peel and chop eggs, add to the bowl with the cooled potatoes.
• Pour sauce into the bowl with the potatoes, eggs, onions and celery, and mix it all together.
• Refrigerate at least 1 hour before serving.
• Taste just before serving, and season with salt and pepper to taste.

Stove Top Directions

• Add diced potatoes to a large pot
• Cover potatoes with water
• Bring to a boil on medium-high heat
• Boil for 12-15 minutes until tender
• Strain off water
• Cook eggs by placing them in a saucepan in a single layer.
• Cover with cold water. Put on heat and bring to a boil
• Once it starts to boil, remove from heat, cover, and let stand in hot water for 9-12 minutes depending on the size of the eggs.
• Put in ice bath, then peel and chop.
• While potatoes and eggs are cooling, mix all sauce ingredients together in a separate bowl.
• Chop celery and onion into small pieces, and add peeled and chopped eggs, onions, and celery to the bowl with the potatoes.
• Pour sauce into the bowl with the potatoes, eggs, and celery, and mix it all together.
• Refrigerate at least 1 hour before serving.
• Taste just before serving, and season with salt and pepper to taste.

Notes

This makes a lot of potato salad, it is meant as a party side, or BBQ side for a crowd. Cut recipe in half for a family dinner.

Nutrition

Calories: 381kcal | Carbohydrates: 31g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 134mg | Sodium: 448mg | Potassium: 835mg | Fiber: 4g | Sugar: 9g | Vitamin A: 395IU | Vitamin C: 21.9mg | Calcium: 86mg | Iron: 6.3mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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