Instant Pot Potato Salad with a creamy dressing, boiled potatoes and hard boiled eggs for a tasty side dish.
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I love a good creamy potato salad and this recipe does not disappoint.
This pressure cooker potato salad recipe uses 5lbs of potatoes and you don’t even need a steamer basket or metal trivet!
You just set the potatoes and eggs in the Instant Pot basket, cook, then add in the rest of the ingredients.
It’s the best potato salad I’ve ever eaten and it’s made all in the Instant Pot!
I made this recipe using my Instant Pot 6-Quart Duo Nova. It’s the perfect size for my family of four and makes releasing the steam so much easier than the standard Instant Pot.
How To Make Instant Pot Potato Salad
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Peel the potatoes, then chop them into 1-2 inch cubes.
STEP TWO: Place the potatoes in the Instant Pot, then add enough water to cover the potatoes. Then add the salt.
STEP THREE: Wash and place the eggs in the instant pot on top of the potatoes, then close the lid. Make sure the pressure valve is set to close.
Set the instant pot to pressure cook for zero minutes on high pressure.
STEP FOUR: Once the Instant Pot comes to pressure and beeps, safely quick release the pressure by opening the pressure value using a towel or hot pad to absorb the steam.
STEP FIVE: Remove the eggs and soak them in ice water to stop the cooking process. Once they’ve cooled for a few minutes, peel and chop the eggs.
STEP SIX: Drain the water out of the Instant Pot, putting the cooked potatoes back in the pot.
STEP SEVEN: Add the onions, eggs, mayonnaise, and remaining seasonings to the potatoes.
Gently mix until the potato salad is well-combined and enjoy!
What Are The Best Instant Pot Potatoes for Potato Salad?
You want a potato that won’t be too crunchy or starchy, but will hold up in the Instant Pot.
- Yukon Gold Potatoes (my favorite to use!)
- Red Potatoes
- Russet Potatoes
Tips to Make a Delicious Potato Salad in the Instant Pot
- Cover the potatoes fully with water — uncovered potatoes may not cook properly
- Chop the onions faster using an onion chopper
- Set the timer of your Instant Pot to 0 minutes — the potatoes and eggs will cook while the appliance is coming to pressure
- Complete a quick-release on the Instant Pot using a long oven mitt or wooden spoon
What to Serve with potato Salad in the Instant Pot
- Air Fryer Hamburgers
- Air Fryer Hot Dogs
- Instant Pot Chicken Drumsticks
- Ninja Foodi Ribs
- Air Fryer Salmon
- Beef Wellington
- Instant Pot Steak
How Long To Cook Potatoes in The Instant Pot for Potato Salad
Since you’re using diced potatoes in the Instant Pot, they will soften very quickly.
It will only take enough time for the Instant Pot to come to pressure to cook the potatoes to perfection.
Is It OK To Leave Skins On For Potato Salad?
Yes! Whether you’re using Yukon Gold potatoes, Russet potatoes, or red potatoes, you can leave the skin on.
It gives the potato salad a little extra color.
How Do You Keep Potatoes From Falling Apart in Potato Salad?
As long as you use a more firm potato and follow this recipe, your potatoes will stay together.
If you use a softer potato or overcook the potatoes, they will come out mushy.
Variations and Substitutions to Pressure Cooker Potato Salad
- Add chopped dill pickles and pickle juice for added flavor
- Swap the white onions for red onions — you can soak the diced onions in water for a few minutes to cut down the pungent taste
- Omit the eggs from the recipe to make this a no egg potato salad
- Use Miracle Whip instead of mayo depending on preference
- Add in some chopped crunchy celery at the end for some extra texture
- Use fresh dill instead of dried for a fresher herbed flavor
How to Store Instant Pot Potato Salad
Store leftover potato salad in the fridge in an airtight container for up to 3 days.
Since this recipe contains mayonnaise, it’s important to not leave the potato salad at room temperature for too long.
More Instant Pot Recipes
- Instant Pot Scalloped Potatoes and Ham
- Instant Pot Garlic Mashed Potatoes
- Instant Pot Navy Bean Soup
- Instant Pot French Onion Chicken
- Instant Pot Mac and Cheese
More Salad Recipes
- BBQ Chicken Pasta Salad
- Quinoa Chickpea Salad
- Taco Salad with Catalina Dressing
- Broccoli Salad
- Pasta Salad
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Instant Pot Potato Salad
Ingredients
- 8 potatoes peeled and cut into 1-2 inch cubes (about 5lbs)
- 4 cups water
- 1 tablespoon salt
- 4 eggs
- 1/2 white onion diced (about 1/2 cup)
- 1 1/2 cups mayonnaise
- 2 tablespoons dill
- 1 tablespoon mustard
- 1 teaspoon paprika
- 1/2 teaspoon pepper
Instructions
- Place cubed potatoes into the bottom of the Instant Pot and add enough water to cover the potatoes, about 4 cups.
- Add in the salt, then place the eggs inside the Instant Pot right on top of the potatoes and water.
- Close the lid and turn the Instant Pot to high pressure for 0 minutes. The potatoes and eggs will cook as the Instant Pot comes to pressure and are done once it officially gets to full pressure.
- Once cooking is complete, safely quick release the pressure in your Instant Pot (use the directions above on how to do this).
- Remove the eggs and place them in a bath of ice water for at least 5 minutes then peel and cube them.
- Drain the potatoes from the water and place back into the Instant Pot.
- Add the chopped onions, chopped eggs, mayonnaise, dill, mustard, paprika, and pepper to Instant Pot and use a big spoon to mix well.
- Remove from Instant Pot and enjoy immediately or store inside the fridge for up to 3 days!
How could it be cooked with “zero minute” cooking time?
Hi Edith, the potatoes and eggs cook while the Instant Pot comes up to full pressure and are done cooking once the pot comes to full pressure. I’ve also updated the post to make that a little more clear for others. Thanks!
How many minutes in pressure cooker it says 0 minutes
Yes, 0 minutes is correct. You choose 0 minutes as the time, so the pressure cooker brings the pot up to pressure then starts to immediately release the pressure.
I made a potato salad like this but I added some other ingredients that you may want to try: 1/2 cup marinated artichoke hearts chopped, 1/4 cup bacon bits, 1/4 cup sliced black olives and a couple of TBS apple cider vinegar. I think it came out with a great flavor.
Wow, Paul, that sounds fantastic! Thanks so much for the suggestions.