This Instant Pot Potato Salad recipe is sure to be your new favorite way to prepare this classic summer side dish! Make it in just minutes using your pressure cooker. No sweating over a hot stove required! Perfect for summer barbecues!

Love easy potato side dishes? Then try my Baked French Fries or my Creamy Mashed Potatoes!

Instant Pot Potato Salad in large white bowl

It’s not summer without creamy, tangy potato salad! And this is sure to be your new favorite way to make it because you won’t have to stand over a hot stove watching the potatoes and eggs boil. Let your pressure cooker do the hard stuff! That’s right; you cook the potatoes AND eggs in the Instant Pot all at once. Because of that, this recipe comes together in mere minutes!

I love making a classic potato salad with mayonnaise, dijon mustard, pickles and pickle juice, hardboiled eggs, red onion, and parsley. However, you can easily change this up to best fit your preference!

This Instant Pot Potato Salad recipe is a guaranteed hit at any summer barbecue! Serve it alongside grilled chicken, ribs or bbq chicken!

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    Ingredients

    • Yukon Gold Potatoes: You’ll need 3 pounds total, cubed to cut down on cooking time. I like using gold potatoes because they’re not overly starchy. Baby reds would also work. Avoid russets for potato salad!
    • Eggs: You’ll use 4 in total, and they’ll cook with the potatoes in the Instant Pot. Talk about easy!
    • Wet Ingredients: The dressing for this potato salad is comprised of mayo, dijon mustard, vinegar, and pickle juice. Simple and the perfect dressing and marinade for the soft potatoes!
    • Dry Seasonings: I used smoked paprika, salt, and freshly cracked pepper. This combo pairs perfectly with the fresh mix-ins and dressing!
    • Herbs and Veggies: Diced pickles (I like baby dills for the crunch), red onion (for the color and flavor), and chopped parsley.

    How To Make Instant Pot Potato Salad

    • Cook the Potatoes and Eggs: Add cubed potatoes to the Instant Pot and top with eggs. Pour in water and close the lid. Pressure cook on HIGH pressure for 4 minutes. Once all the steam has released carefully open the lid and transfer the eggs to a bowl filed with ice and cold water.
    cubed Yukon potatoes in instant pot topped with eggs
    1. Peel and Separate the Eggs: When the eggs are cool enough to handle peel and separate the egg yolks from the egg whites.
    hardboiled eggs in water bath
    1. Add the egg yolks to a bowl along with the mayonnaise, mustard, vinegar, paprika and pickle juice. Mix until the dressing is smooth and clump free.
    creamy salad dressing for pressure cooker potato salad
    1. Make the Potato Salad: Drain the potatoes and add them to a large bowl. Add the pickles, red onion, parsley, chopped up egg whites and the dressing.
    potato salad ingredients in large clear bowl
    1. Toss to combine and season with salt and pepper to taste. Store in the refrigerator for 2 hours to cool down then serve!
    potato salad mixed together in large clear bowl with spoon

    Frequently Asked Questions

    What type of potato is best for potato salad?

    Yukon gold potatoes are known as the all purpose potato making them perfect for potato salad. They aren’t as starchy as russets but have enough starch to hold up to being cubed then boiled without falling apart. Red potatoes, new potatoes or fingerling potatoes would be another option. They are considered waxy potatoes potatoes and better suited for things like German Potato Salad.

    To peel or not to peel?

    This is totally personal preference I find that leaving the peel on helps the potatoes to stay together. It also depends on the type of potato you plan to use. If you are using a waxy potato like red potatoes, new potatoes or fingerlings I would not peel these. Give them a good soak and scrub then boil!

    How to make this ahead of time

    This potato salad recipe is great to make ahead! I actually prefer the taste of it after it sits in the refrigerator for a day or two! To make this recipe ahead of time simply follow the instructions as is then place in the refrigerator for up to 3-4 days. Do keep in mind that the dressing will thicken up the longer it sits in the refrigerator.

    What to serve with Potato Salad

    Variations

    • Throw in some fresh chopped dill if you’ve got it! This adds more green color to the potato salad and is a delicious addition.
    • Want more veggies? Add some diced celery and diced bell peppers.
    • Looking for some spice? Add a couple shakes of cayenne pepper before mixing everything together!
    • Add some bacon for extra protein and salty bites!
    instant pot potato salad topped with red onions and parsley

    How to Store Potato Salad

    Allow this Instant Pot Potato Salad to sit for at least 2 hours to overnight in the fridge before serving. Store leftovers in the fridge in an airtight container for up to 5 days.

    More Side Dish Recipes To Try

    Recipe

    Instant Pot Potato Salad

    5 from 6 votes
    This Instant Pot Potato Salad recipe is sure to be your new favorite way to prepare this classic summer side dish! Make it in just minutes using your pressure cooker. No sweating over a hot stove required! Perfect for summer barbecues!
    Author: Kelley Simmons
    Prep Time: 20 minutes
    Cook Time: 4 minutes
    Total Time: 24 minutes
    Serves 8
    Rate Print

    Email this Recipe

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      Ingredients 

      • 3 pounds yukon gold potatoes, cubed
      • 4 large eggs
      • 1 cup water
      • 1 cup mayonnaise
      • 2 tsp dijon mustard
      • 1 tbsp vinegar
      • 1/4 tsp paprika
      • 3 tbsp pickle juice
      • 1/2 cup pickles, diced
      • 1/2 cup red onion, diced
      • 1/4 cup parsley, chopped for serving
      • salt and pepper, to taste

      Instructions

      • Add cubed potatoes to the Instant Pot and top with eggs. Pour in water and close the lid. Pressure cook on HIGH pressure for 4 minutes.
      • Once all the steam has released carefully open the lid and transfer the eggs to a bowl filed with ice and cold water. When the eggs are cool enough to handle peel and separate the egg yolks from the egg whites.
      • Add the egg yolks to a bowl along with the mayonnaise, mustard, vinegar, paprika and pickle juice. Mix until the dressing is smooth and clump free.
      • Drain the potatoes and add them to a large bowl. Add the pickles, red onion, parsley, chopped up egg whites and the dressing.
      • Toss to combine and season with salt and pepper to taste. Store in the refrigerator for 2 hours to cool down then serve!

      Nutrition Information

      Calories: 235kcalCarbohydrates: 2gProtein: 4gFat: 23gSaturated Fat: 4gTrans Fat: 1gCholesterol: 105mgSodium: 392mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 359IUVitamin C: 3mgCalcium: 27mgIron: 1mg

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