Instant Pot Potato Salad Recipe

There's something undeniably comforting about a bowl of creamy, tangy potato salad — especially when it's made in a fraction of the time thanks to your Instant Pot. The potatoes turn out perfectly tender, the eggs cook right alongside, and the whole dish comes together without heating up your kitchen.

this Recipe

I started making this Instant Pot Potato Salad during a particularly hot summer when turning on the stove felt like a crime. One bite, and I was hooked — it was every bit as delicious as the classic version my grandma used to make, but so much faster and easier.

Whether you’re prepping for a backyard BBQ, need a make-ahead dish for a potluck, or just want a nostalgic side for your weeknight dinner, this one ticks all the boxes. Let’s dig in!

Why You’ll Love This Instant Pot Potato Salad

Get ready to upgrade your side dish game with this foolproof Instant Pot Potato Salad. It’s quick, creamy, flavorful — and way less effort than traditional methods.

It’s incredibly time-saving. No more boiling potatoes and eggs in separate pots. Everything cooks together in the Instant Pot in under 10 minutes, saving you both time and cleanup.

Perfect texture, every time. The potatoes turn out tender but not mushy, while the eggs cook to perfection. No overcooked yolks or crunchy centers — just smooth, creamy results.

Ideal for feeding a crowd. Whether you’re hosting a family gathering or bringing a dish to share, this recipe can easily be doubled or tripled. It also tastes even better after a few hours in the fridge.

Easy to customize. Classic mayo-based dressing? Check. Want it tangier? Add more mustard. Like a little crunch? Stir in celery or pickles. This salad plays nice with whatever you’ve got on hand.

Once you make potato salad this way, you might never go back to the stovetop method again. Let’s talk about what goes into it.

Ingredients Notes

The beauty of this Instant Pot Potato Salad is that it relies on a handful of simple ingredients — but each one plays a key role in creating the ultimate creamy bite.

Russet or Yukon Gold potatoes are the heart of this salad. Russets break down a bit more and absorb the dressing beautifully, while Yukon Golds hold their shape and have a naturally buttery flavor. I tend to lean toward Yukon Golds for their perfect balance of texture and taste.

Large eggs cook right on top of the potatoes in the same Instant Pot steamer basket or trivet. This little trick is a total game-changer and saves you from having to juggle boiling times or dirty extra dishes.

Mayonnaise provides that creamy, classic base. I like using a good-quality mayo for the best flavor. You can swap in Greek yogurt or sour cream for a lighter twist, but it won’t have quite the same nostalgic taste.

Yellow mustard adds just the right tang to cut through the richness of the mayo. A little goes a long way, but it really brightens up the whole dish. For a bolder kick, try Dijon or even a bit of pickle brine.

Celery, onion, and dill pickles round out the flavor with crunch and a touch of sweetness. I love using finely diced red onion and dill relish, but sweet pickles work if that’s your family tradition.

You’ll also need a steamer basket or trivet insert for your Instant Pot, and a large mixing bowl for tossing everything together once cooled.

How To Make This Instant Pot Potato Salad

Creating this creamy, dreamy potato salad in your Instant Pot is almost too easy. Here’s exactly how to do it, step by step.

Start by peeling and dicing your potatoes into evenly sized chunks — about 1-inch cubes work best. Place them in the Instant Pot insert along with 1 cup of water. Set a steamer basket or trivet inside, and gently place the eggs on top.

Lock the lid, set the valve to sealing, and cook on Manual High Pressure for 4 minutes. Once the timer goes off, do a quick release and carefully remove the eggs and potatoes. The eggs go straight into an ice bath to cool, while the potatoes can sit and steam-dry for a few minutes.

While the potatoes are cooling, chop your celery, onion, and pickles, and prepare your dressing. In a large bowl, stir together the mayonnaise, mustard, a dash of pickle juice, salt, pepper, and a sprinkle of paprika if desired.

Peel and chop the cooled eggs, then add them to the bowl with the dressing. Toss in the potatoes, celery, onions, and pickles. Stir gently to combine — you want everything well-coated but not mashed.

Taste and adjust the seasoning. Add a touch more mustard for tang, or a bit of sugar if you like a sweeter dressing. Chill the salad for at least an hour to let the flavors mingle and the texture firm up.

From start to finish, the whole process takes about 30 minutes, including cooling time — and the result tastes like you spent all afternoon in the kitchen.

Storage Options

This Instant Pot Potato Salad stores beautifully, making it an ideal make-ahead dish. In fact, it often tastes even better the next day once all those flavors have melded together.

Store any leftovers in an airtight container in the fridge. It will stay fresh for up to 4 days, making it perfect for weekday lunches or quick dinners.

If you're prepping this for a picnic or BBQ, keep it chilled in a cooler until serving time. Since it's mayo-based, you’ll want to avoid leaving it out in the sun for too long.

To reheat, I actually recommend serving it cold or at room temperature. But if you prefer a warm version, a few seconds in the microwave (covered loosely with a paper towel) will do the trick — just don’t overheat or it can get a little oily.

Variations and Substitutions

One of the best things about this Instant Pot Potato Salad is how easy it is to tweak to your preferences or dietary needs.

For a lighter version, replace half (or all) of the mayo with plain Greek yogurt. It still gives you creaminess but with a bit of tang and added protein. Just be sure to taste and balance with seasoning.

If you love extra crunch, try folding in chopped celery, diced bell peppers, or even shredded carrots. A handful of sliced green onions or fresh parsley can also brighten things up beautifully.

Prefer a tangier salad? Add more mustard, or try incorporating some apple cider vinegar or pickle juice into the dressing. A little goes a long way, but it really amps up the flavor.

Not a fan of pickles? Leave them out! Swap in sweet relish, capers, or even chopped olives for a different twist on the classic.

And for those who love a touch of heat, try adding a bit of diced jalapeño or a pinch of smoked paprika. You can even top the finished salad with crumbled bacon for a savory boost.

Feel free to experiment until you find your own signature version. Potato salad is one of those recipes that’s as flexible as it is nostalgic — and once you have the Instant Pot method down, the possibilities are endless.

Print