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    Home » Meal Type » Salads » Instant Pot Potato Salad

    Instant Pot Potato Salad

    Published on May 8, 2019 | updated on January 19, 2020 by Diana

    Jump to Recipe

    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 potato salad

    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. And if you like red potatoes, my creamy red potato salad is also a MUST TRY! It’s incredibly good!

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

    Instant potato salad 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 ¾ 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.
    Instant potato salad recipe

    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.

    Instant Pot Potato Salad

    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.

    Instant potato salad recipe

    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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    I hope that you love every recipe that you make! – Diana x

    Instant potato salad recipe

    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 11 votes
    Print Pin Rate
    Course: Salad
    Cuisine: American
    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 tablespoons white vinegar
    • 5 green onions
    • 2 celery stalks
    • 1 cup mayonnaise
    • 1 tablespoon yellow mustard
    • 1 teaspoon celery seed
    • salt and black pepper to taste

    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. Whisk 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, the tastier it becomes. Whenever possible, I let the salad sit in my fridge overnight to enjoy 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: 240IU | Vitamin C: 18.6mg | Calcium: 77mg | Iron: 6mg
    Did you make a recipe?Tag @littlesunnykitchen or hashtag it #littlesunnykitchen!

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    1. Michelle

      July 04, 2020 at 3:52 pm

      I usually boil my eggs using the 5-5-5 method. Will these eggs be cooked thru or still on the medium vs hard boiled side? Thanks! Look forward to trying. Much easier than stove top.

      Reply
      • Diana

        July 04, 2020 at 4:19 pm

        Hi Michelle, they will be hard-boiled. Enjoy!

        Reply
    2. Greg W

      June 28, 2020 at 11:41 pm

      5 stars
      Great, quick and easy recipe. Love it! The only thing I substituted was avocado mayo for traditional mayo.

      Reply
      • Diana

        July 02, 2020 at 7:26 pm

        I’m glad to hear you enjoyed it, Greg! Thank you for taking the time to leave this review!

        Reply
    3. Sahara

      December 18, 2019 at 4:42 am

      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!

      Reply
    4. Melanie

      May 27, 2019 at 10:19 pm

      5 stars
      This salad is amazing. The only thing I omitted is mustard and I added a little bacon. It was a hit. Thanks for sharing.

      Reply
      • Diana

        May 27, 2019 at 10:58 pm

        Thank you for your feedback. So glad that you enjoyed the recipe!

        Reply
    5. Luci's Morsels

      May 11, 2019 at 4:59 pm

      5 stars
      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!!!

      Reply
    6. Julia

      May 11, 2019 at 1:58 pm

      5 stars
      The salad looks delicious! I would too eat it as a main 🙂

      Reply
    7. Chris Collins

      May 11, 2019 at 1:37 pm

      5 stars
      Never thought of using the instant pot for a potato salad but will totally be giving it a go! Thanks so much for sharing 🙂

      Reply
    8. Bintu | Recipes From A Pantry

      May 11, 2019 at 1:04 pm

      5 stars
      I will definitely be giving this a go in my Instant Pot! Potato salad is one of my favourite side dishes.

      Reply
    9. Claudia Lamascolo

      May 11, 2019 at 11:47 am

      5 stars
      this is the perfect time to post such a delicious potato salad recipe I needed one for Memorial day and this is perfect!

      Reply

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    Hello and welcome to Little Sunny Kitchen! I'm Diana and I love cooking with fresh, and seasonal ingredients. I'm a trained chef, food blogger, and photographer. More about me!

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