Instant Pot Potato Salad Recipe

There’s something irresistibly nostalgic about a big bowl of creamy potato salad—especially when it's cool, tangy, and packed with flavor. With this Instant Pot Potato Salad, you’ll get all the classic taste with a fraction of the effort, thanks to the magic of pressure cooking.

I started making potato salad in the Instant Pot when I realized just how much faster and easier it made things—no more boiling water or juggling multiple pots. Now it's my go-to side for barbecues, potlucks, and lazy Sunday lunches. It’s quick, family-friendly, and always a crowd-pleaser.

Let’s jump into why this will be your new favorite potato salad recipe.

Why You'll Love This Instant Pot Potato Salad

Get ready to upgrade your picnic game. This Instant Pot Potato Salad has everything you love about the classic dish—tender potatoes, creamy dressing, and just the right amount of tang—but made simpler and faster.

First, it's incredibly quick to make. With the Instant Pot, your potatoes and eggs cook together in one pot, all in under 10 minutes. No need to watch the stove or worry about overcooked eggs—it's practically hands-off.

Next, it’s surprisingly easy to prep ahead. Once cooked, everything cools quickly, and you can toss the salad together in minutes. Whether you're making it the night before or just an hour ahead, it holds up beautifully in the fridge.

Another reason to love it: it’s super budget-friendly. Using pantry staples like potatoes, eggs, and mayo, this dish delivers big flavor without a big grocery bill. It’s ideal for feeding a crowd or just making sure there’s something everyone will eat.

Lastly, this recipe is endlessly customizable. Want more crunch? Add celery. Prefer it tangier? Stir in some dill pickle juice. It’s a great base for making it just the way you like it.

If you’re ready to bring the flavor without the fuss, let’s talk ingredients.

Ingredients Notes

What makes this Instant Pot Potato Salad shine is its balance of creamy, tangy, and savory elements. The ingredients are simple, but each one plays a key role in the final dish.

Yukon Gold potatoes are my top choice here. They hold their shape beautifully under pressure and have a buttery texture that soaks up the dressing perfectly. You can use red potatoes too, but avoid russets—they tend to get too soft and grainy.

Large eggs cook right alongside the potatoes, making this a true one-pot wonder. They add richness and protein, and the creamy yolks blend beautifully into the dressing if you give them a rough chop.

Mayonnaise is the base of our dressing, and the brand does make a difference. Go for a good quality mayo for the creamiest, richest texture. I sometimes mix in a little sour cream for extra tang, especially if I’m serving this to guests who love a bit more zing.

Dijon mustard and apple cider vinegar give the salad that signature kick. The mustard adds depth while the vinegar brightens everything up. Don’t skip these—they’re what keep the salad from feeling too heavy.

Diced onion and celery bring texture and crunch to every bite. I like red onion for a little color and mild bite, but yellow onion works too. Just soak it in cold water for 5 minutes to mellow the flavor.

As for tools, all you really need is your trusty Instant Pot, a sharp knife, and a big mixing bowl. A potato masher can help if you like a creamier texture, but it’s totally optional.

How To Make This Instant Pot Potato Salad

Making this dish is surprisingly simple and streamlined. Once you try it, you may never go back to the stovetop version again.

Start by peeling and chopping your potatoes into bite-sized chunks. Aim for uniform pieces so they cook evenly. Place them in the Instant Pot along with a cup of water and a pinch of salt. Nestle the eggs on top of the potatoes—yes, they can cook right in the pot together.

Seal the lid, set the Instant Pot to Manual or Pressure Cook on high for just 4 minutes. Once the timer beeps, do a quick release to avoid overcooking. Carefully remove the eggs and place them in an ice bath to stop the cooking process.

While the potatoes cool slightly, mix your dressing. In a large bowl, combine mayo, Dijon mustard, apple cider vinegar, salt, pepper, and a pinch of paprika. Stir until smooth and creamy. You can also add a spoonful of pickle relish if you like a sweet-and-sour twist.

Chop the cooled eggs and gently fold them into the dressing along with the warm potatoes. This is the magic moment—when the warm potatoes soak up all that flavor and start to break down just slightly, giving the salad a luscious, creamy texture.

Give it a taste and adjust the seasoning. Some people like more mustard or a bit more vinegar—don’t be afraid to tweak it. Let the salad chill in the fridge for at least 30 minutes before serving, though it gets even better if you can make it a few hours ahead.

The whole process, from start to finish, takes about 25-30 minutes. Fast, flavorful, and completely stress-free.

Storage Options

Instant Pot Potato Salad stores beautifully, making it an ideal make-ahead dish. Simply scoop it into an airtight container and pop it in the fridge—it’ll stay fresh for up to 4 days.

If you’re prepping this for a party or cookout, you can make it the night before. In fact, the flavors deepen overnight, so it’s even better the next day. Just give it a good stir before serving to redistribute the dressing.

Avoid freezing this potato salad. Mayo-based dressings tend to separate and become watery when thawed, which throws off the texture.

For reheating, well—you don’t need to! This salad is meant to be served chilled or at room temperature. If you take it out of the fridge an hour before serving, it’ll be just the right temperature to enjoy.

Variations and Substitutions

The beauty of this potato salad is how easily it adapts to your tastes or what you have on hand.

For a smoky twist, add a few chopped pieces of cooked bacon. The salty crunch pairs beautifully with the creamy potatoes and tangy dressing.

If you're vegan or egg-free, swap the mayo for a plant-based version and skip the boiled eggs. Add diced avocado or chickpeas for extra texture and creaminess.

Prefer a little sweetness? Stir in some sweet pickle relish or chopped bread-and-butter pickles. It adds a retro flair and a little zip that some families love.

You can also change up the herbs. A sprinkle of fresh dill or chopped parsley adds brightness and color, especially in spring and summer.

Don’t hesitate to make it your own. Whether you go classic or customize it for your crew, this Instant Pot Potato Salad is a reliable, delicious side you’ll come back to again and again.

Print