Instant Pot Potato Salad

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!

Quick and Easy Instant Pot Potato Salad

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!

Key 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.
  • Peel and Separate the Eggs: 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.
  • 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. Toss to combine and season with salt and pepper to taste. Store in the refrigerator for 2 hours to cool down then serve!

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!

Storage Instructions

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

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Instant Pot Potato Salad

Prep Time: 20 minutes
Cook Time: 4 minutes
Total Time: 24 minutes
Servings: 8

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!

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

Images:
  • 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 Facts
Instant Pot Potato Salad
Amount Per Serving
Calories 235 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 105mg35%
Sodium 392mg17%
Potassium 77mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 359IU7%
Vitamin C 3mg4%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Instant Pot, Potato Salad

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