Instant Pot Potato Salad

This Instant Pot Potato Salad is so easy to make as you can cook the potatoes and the eggs together in the same pot. This potato salad is so full of flavor and great for BBQs, picnics or just to have for dinner.

INSTANT POT POTATO SALAD

We love the classic potato salad in our house and usually make it with eggs. I personally eat it as a main dish as I find it very satisfying and filling. It’s bursting with flavor and has the most amazing texture! Super creamy with a little crunch that comes from the celery and green onions.

This classic salad is perfect for a BBQ. Burgers and potato salad? Count me in!

I also make this salad every time we go on a picnic, it’s really quick to make and can be easily be packed and enjoyed later.

Want to know what’s the secret behind the wonderful taste? Follow the recipe!

HOW TO MAKE INSTANT POT POTATO SALAD

To make sure that your potato salad is super creamy, use a creamy type of potatoes. That’s white potatoes or Yukon gold. 

Start by washing and peeling the potatoes, then dice into medium sized cubes.

Place a steaming basket or a trivet in the Instant Pot, add 3/4 cup of water to the bottom of the pot.

Add the potatoes, and put the eggs on top. Cover with the lid, place the valve to sealing position.

Cook on pressure cook/manual – high pressure – 3 minutes.

When the cooking ends, do a quick release and open the lid.

Quickly put the eggs in an ice bath to stop the cooking process (you don’t want overcooked eggs).

Take the potatoes out, drizzle with a little bit of white vinegar and let them cool down for at least 10 minutes (preferably more). Chop the eggs, then add them to the potatoes along with the celery and green onions. You can reserve one egg to slice later and use for decoration.

Make the dressing. Mix the mayonnaise with yellow mustard, celery seeds, salt, and ground black pepper.

Add the dressing to the potatoes, and give it a gentle stir until everything is well coated.

Chill the salad in the fridge for at least one hour before serving. The longer this salad sits for, the tastier it becomes. Whenever possible, I let the salad sit in my fridge overnight to enjoy on the next day.

And here you have it! The best potato salad ever! Enjoy!

MORE GREAT INSTANT POT RECIPES

Instant Pot steak fajitas

Instant Pot chicken fajitas

Instant Pot buttered potatoes

Instant Pot chicken alfredo pasta

Instant Pot mac and cheese

Instant Pot scalloped potatoes

Instant Pot chicken soup 

Instant Pot hummus

Instant Pot corn on the cob

If you make this Instant Pot potato salad, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my tasty recipes with you for free

Instant Pot Potato Salad

This Instant Pot Potato Salad is so easy to make as you can cook the potatoes and the eggs together in the same pot. This potato salad is so full of flavor and great for BBQs, picnics or just to have for dinner.

5 from 5 votes

Print Pin Rate

Course: Salad

Cuisine: American

Keyword: instant pot potato salad

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 25 minutes

Servings: 8 portions

Calories: 334kcal

Author: Diana

Ingredients

• 6 potatoes waxy type such as Yukon gold
• 6 eggs
• 1 cup water
• 2 tbsp white vinegar
• 5 green onion stalks
• 2 celery stalks
• 1 cup mayonnaise
• 1 tbsp yellow mustard
• 1 tsp celery seed
• salt to taste
• a grind of black pepper

Instructions

• Start by washing and peeling the potatoes, then dice into medium sized cubes. Place a steaming basket or a trivet in the Instant Pot, add about 1 cup of water to the bottom of the pot.
• Add the potatoes, and put the eggs on top. Cover with the lid, place the valve to sealing position. Cook on pressure cook/manual - high pressure - 3 minutes. When the cooking ends, do a quick release and open the lid. Quickly put the eggs in an ice bath to stop the cooking process (you don't want overcooked eggs).
• Take the potatoes out, drizzle with a little bit of white vinegar and let them cool down for at least 10 minutes (preferably more). Chop the eggs, then add them to the potatoes along with the celery and green onions. You can reserve one egg to slice later and use for decoration.
• Make the dressing. Mix the mayonnaise with yellow mustard, celery seeds, salt, and ground black pepper. Add the dressing to the potatoes, and give it a gentle stir until everything is well coated. Chill the salad in the fridge for at least one hour before serving. The longer this salad sits for, the tastier it becomes. Whenever possible, I let the salad sit in my fridge overnight to enjoy on the next day.

Nutrition

Calories: 334kcal | Carbohydrates: 20g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 134mg | Sodium: 271mg | Potassium: 736mg | Fiber: 4g | Vitamin A: 4.8% | Vitamin C: 22.5% | Calcium: 7.7% | Iron: 33.1%

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