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 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

If you make this recipe, please don’t forget to share your feedback with a rating in the comments below. I hope you enjoy!

5 from 6 votes

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.

Prep Time 10 minutes

Cook Time 3 minutes

Total Time 25 minutes

Servings 8 portions

Author Diana

Print Recipe

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 facts

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

Course Salad

Cuisine American

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