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Instant Pot Potato Salad Recipe

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This easy Instant Pot potato salad recipe is the perfect side dish for your summer gatherings. Made with tender potatoes, hard-boiled eggs, and a creamy dressing, this salad comes together quickly using your pressure cooker. Ideal for BBQs, potlucks, or weeknight meals, it's a crowd-pleasing classic with a modern twist.

Ingredients

Scale

  • 2 pounds Yukon Gold or red potatoes, peeled and diced

  • 4 large eggs

  • 1 cup mayonnaise

  • 1 tablespoon yellow mustard

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 cup chopped celery

  • 1/4 cup chopped red onion

  • 2 tablespoons chopped dill pickles or relish

  • Chopped fresh parsley (optional, for garnish)

Instructions

  • Place diced potatoes in the Instant Pot with 1 cup of water. Place whole eggs on top.

  • Seal and cook on high pressure for 4 minutes. Quick release the pressure.

  • Transfer eggs to an ice bath and peel when cool. Drain and cool potatoes.

  • In a large bowl, mix mayo, mustard, vinegar, salt, and pepper.

  • Add cooled potatoes, chopped eggs, celery, onion, and pickles. Stir gently to combine.

 

  • Garnish with parsley and chill before serving.

Notes

  • Use Yukon Gold potatoes for a creamy texture.

  • Chill for at least 1 hour for best flavor.

 

  • Adjust mustard or vinegar to taste.

Nutrition

Find it online: https://cookingwithtina.com/instant-pot-potato-salad-recipe/