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 the 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 it for decoration.
Make the dressing. Mix the mayonnaise with yellow mustard, celery seeds, salt, and ground black pepper.
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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
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Instant Pot Potato Salad
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.
Sahara
I was going to ask about cooking the eggs – I live at a very high elevation (4450 ft) and when I hard-cook eggs in my instant pot, I usually have to cook them under pressure for a full 5 minutes before dumping them into an ice bath. Do you know if having all the potatoes cooking with them will change that? Or because of my elevation will I need to cook the whole thing for longer in order to get my eggs properly done? Thanks!
Melanie
This salad is amazing. The only thing I omitted is mustard and I added a little bacon. It was a hit. Thanks for sharing.
Diana
Thank you for your feedback. So glad that you enjoyed the recipe!
Luci's Morsels
This looks like a perfect potato salad. I really love adding mustard to all my potato salad situations. And I’d eat this as a main part of my main dish too!!!
Julia
The salad looks delicious! I would too eat it as a main 🙂
Chris Collins
Never thought of using the instant pot for a potato salad but will totally be giving it a go! Thanks so much for sharing 🙂
Bintu | Recipes From A Pantry
I will definitely be giving this a go in my Instant Pot! Potato salad is one of my favourite side dishes.
Claudia Lamascolo
this is the perfect time to post such a delicious potato salad recipe I needed one for Memorial day and this is perfect!