Easy Instant Pot Potato Salad: Your Ultimate Guide to a Quick & Delicious Side Dish

Transform your potluck game with this incredibly easy Instant Pot Potato Salad recipe! In just 4 minutes of pressure cooking, you’ll have perfectly tender potatoes and hard-boiled eggs, all prepared simultaneously in one pot. This creamy, flavorful classic is served chilled, offering a delightful contrast to warm main dishes, and a sprinkle of paprika adds that perfect finishing touch.

This post contains affiliate links. Please read my full disclosure here.

This post was originally published on June 24, 2018, and has since been updated to provide even more helpful tips and details.

For the complete list of ingredients and step-by-step instructions, please refer to the comprehensive recipe card located at the end of this post. Keep reading for valuable insights and expert advice that will ensure your potato salad is a resounding success!

Whether you’re hosting a backyard barbecue, attending a casual cookout, or preparing for a holiday feast, this creamy Instant Pot potato salad is the ideal companion. Its rich texture and balanced flavors make it a versatile side dish that pairs wonderfully with a variety of BBQ favorites, from succulent grilled chicken to tender, smoky ribs.

Who’s Bringing The Potato Salad?

Potato salad can stir up quite a debate, often sparking discussions similar to the classic soul food macaroni and cheese controversy. For as long as I can recall, the question “Who brought the potato salad?” has been a fixture at every BBQ and summer gathering. It’s a crucial question because, like most cherished recipes, everyone has their unique way of preparing it. And since many of us take immense pride in our culinary creations, we often hold strong opinions on what constitutes the “right way” to make this beloved dish.

This recipe aims to provide a solid foundation for a fantastic potato salad while also offering insights and tips to help you customize it to your preferred taste. Whether you like it sweet, tangy, extra creamy, or with a bit of a kick, you’ll find guidance here to make it uniquely yours.

What Type of Potatoes to Use

For this Instant Pot potato salad, I highly recommend using russet potatoes. Their higher starch content helps them break down just enough to create a wonderfully creamy texture while still holding their shape when diced correctly. This balance is crucial for achieving that classic potato salad consistency.

While you could use other varieties like red potatoes or Yukon gold, be aware that these types have less starch and are more prone to becoming mushy in the pressure cooker. If you do opt for these, you might need to adjust the cooking time slightly and ensure they are cut into larger, more uniform pieces to prevent overcooking. However, for a foolproof, perfectly textured potato salad every time, russets are your best bet.

Why Use the Instant Pot for This Recipe

Potato salad is a quintessential cookout side dish, and its chilled nature provides a refreshing balance to warm, smoky meats. However, the traditional method of boiling potatoes can be a time-consuming and often messy affair. Constantly monitoring a pot of boiling water and perfectly timing the potatoes to avoid either undercooking or turning them into a starchy mush requires vigilance.

This is where the Instant Pot truly shines. It transforms the potato cooking process into a streamlined, hands-off experience. With the Instant Pot, the cooking becomes more precise and scientific. You can simply place your diced potatoes into the pot along with your eggs, and they will cook simultaneously to perfection. This means less cleanup and more consistent results, allowing you to focus on other aspects of your meal preparation. Remember to use a steamer basket to ensure proper cooking for both the potatoes and eggs.

How to Make Instant Pot Potato Salad

Crafting delicious Instant Pot potato salad is incredibly straightforward. Here’s a simplified overview of the process:

1. Prepare the Potatoes: Begin by peeling and dicing your chosen potatoes into uniform cubes, ideally around 1 ½ inches, to ensure even cooking.
2. Load the Instant Pot: Add water to your Instant Pot, then place a steamer basket inside. Arrange the diced potatoes on top of the steamer basket. This prevents them from sitting directly in the water, which helps maintain their texture.
3. Add Eggs: Gently place your eggs on top of the potatoes in the steamer basket.
4. Pressure Cook: Seal the Instant Pot lid and set it to pressure cook for just 4 minutes on high pressure.
5. Quick Release and Cool: Once cooking is complete, perform a quick release of the steam. Carefully remove the eggs and immediately transfer them to a bowl of ice-cold water to stop the cooking process, making them easier to peel.
6. Combine Ingredients: Transfer the cooked potatoes to a large mixing bowl. Peel and slice the cooled eggs, then add them to the potatoes along with mayonnaise, mustard, pickle relish, finely chopped onions, salt, and pepper.
7. Season and Chill: Mix everything thoroughly, adjusting seasonings to taste. Cover the bowl and chill the potato salad in the refrigerator for at least one to two hours before serving to allow the flavors to meld beautifully.

For full detailed instructions, refer to the recipe card below.

Cook Time: How Long to Cook

The beauty of this Instant Pot method lies in its speed and efficiency. The potatoes will pressure cook for precisely 4 minutes. This short cook time is ideal for achieving tender potatoes that still hold their shape, preventing them from becoming mushy. The quick release of pressure immediately after cooking is also key to stopping the cooking process and ensuring optimal texture. For perfectly cooked eggs, the same 4-minute cycle works wonders, yielding firm yolks and easy-to-peel whites when followed by an ice bath.

Can You Make it Without Eggs?

Absolutely! If you or your guests prefer potato salad without eggs, simply omit them from the recipe. The cooking time for the potatoes will remain the same, so there’s no need to adjust the Instant Pot settings. You’ll still achieve perfectly cooked potatoes, ready to be mixed into a delicious, creamy salad. This adaptability makes the recipe suitable for various dietary preferences.

Can You Substitute Mayo?

Yes, you can certainly substitute mayonnaise if you’re looking for alternatives due to taste preferences or dietary restrictions. Plain Greek yogurt or sour cream make excellent substitutes, offering a similar creamy texture and a tangy flavor. Greek yogurt will lend a slightly healthier profile with added protein, while sour cream will provide a rich, decadent creaminess. Feel free to experiment with these options to find your favorite dressing base.

Additional Toppings and Ideas

While classic potato salad is delicious on its own, adding extra toppings can elevate its flavor and texture profile, making it even more exciting. Here are some fantastic ideas to customize your Instant Pot potato salad:

• Chopped Dill Pickles: For an extra tangy crunch and a burst of briny flavor.
• Crumbled Bacon: Adds a savory, smoky dimension and irresistible crispiness.
• Jalapeños: Finely diced for a touch of heat and a subtle spicy kick.
• Chopped Celery: Enhances the crunch and provides a refreshing, crisp texture.
• Sliced Tomatoes: A fresh and juicy addition, particularly lovely during summer months.
• Fresh Herbs: Chopped chives, parsley, or dill can add vibrant color and a fresh, herbaceous note.
• Bell Peppers: Finely diced red or green bell peppers offer a sweet crunch and visual appeal.
• Red Onion: For a sharper, more pungent flavor, if you prefer a bolder onion taste than white onions.

Make-Ahead & Storage: How Long Does it Last?

Potato salad is an excellent make-ahead dish, as the flavors tend to deepen and meld beautifully after a few hours or even overnight in the refrigerator. You can prepare this Instant Pot potato salad up to 1-2 days in advance, making it perfect for entertaining or meal prepping.

To store, transfer the potato salad to an airtight container and refrigerate promptly. It will maintain its best quality for up to 3-4 days. Always ensure it’s kept chilled, especially when serving outdoors, to maintain food safety and optimal taste.

Freezer Tips

While it’s technically possible to freeze potato salad, I generally do not recommend it, especially if your recipe includes mayonnaise. Mayonnaise-based dressings tend to separate and develop an unappetizing texture (often watery or grainy) once thawed, as ice crystals form and break down the emulsion. The potatoes themselves can also become mushy. If freezing is absolutely necessary, consider preparing the potatoes without the dressing and freezing them separately. You can then prepare and add the dressing fresh after thawing the potatoes. For more detailed information on freezing potato salad, you can refer to resources like Idaho Potato Commission’s guide on Freezing Potato Salad.

Essential Recipe Tips for Success

Achieving the perfect potato salad involves a few key considerations. Keep these tips in mind to ensure your Instant Pot version turns out flawlessly every time:

• Avoid Mushy Potatoes: The most common pitfall is overcooking, which leads to a mushy texture resembling soup rather than a firm, enjoyable salad. Using a steamer basket is crucial for this recipe. It keeps the potatoes out of direct water, allowing them to steam-cook evenly without becoming waterlogged. Always dice your potatoes into uniform 1 ½-inch cubes; this ensures consistent cooking. Smaller pieces will cook faster and potentially turn mushy while larger ones are still firm.
• Season Generously and Taste Repeatedly: Potatoes are notorious for needing ample seasoning. Do not underestimate the power of salt and pepper! If you skip this step or under-season, your dish will taste bland. Add salt and pepper gradually, tasting as you go, until you achieve the perfect balance. This is especially important for potato salad, as flavors can be subtle.
• Balance with Relish and Sweetness: Pickle relish not only adds a delightful tangy pickle flavor but also a hint of sweetness. If you prefer a sweeter potato salad, consider adding a little extra relish or a touch of sugar or your preferred sweetener. Again, taste and adjust incrementally to reach your desired sweetness level.
• Cool Potatoes Properly: After cooking, allow the potatoes to cool slightly before mixing them with the dressing. This prevents the mayonnaise from breaking down and becoming oily, ensuring a creamy consistency.
• Chill for Flavor Development: While you can serve it immediately, chilling the potato salad for at least an hour (or ideally longer) allows all the flavors to meld and intensify, resulting in a more harmonious and delicious dish.
• Double the Recipe with Ease: Good news! You can easily double this recipe without needing to adjust the cooking time. The Instant Pot’s pressure cooking mechanism ensures the same cook time regardless of quantity, as long as it fits within the pot’s capacity.

Pair This With These Recipes

This versatile Instant Pot potato salad pairs wonderfully with a variety of main dishes. Here are some excellent recipe ideas to complete your meal:

• Instant Pot Pulled Pork
• Air Fryer Ribs
• Instant Pot BBQ Pulled Chicken
• Instant Pot Scalloped Potatoes
• Instant Pot Southern Green Beans
• Instant Pot Creamed Spinach
• Instant Pot Baby Back Ribs
• Southern Baked Beans
• Instant Pot Corn on the Cob
• Air Fryer Corn on the Cob

More Instant Pot Recipes

If you love the convenience and speed of the Instant Pot, you’ll definitely want to explore these other fantastic pressure cooker recipes:

• Instant Pot Shrimp Risotto
• Instant Pot Gumbo
• Instant Pot Red Beans and Rice
• Instant Pot Black Beans

Instant Pot Potato Salad

This Easy Instant Pot Potato Salad only takes 4 minutes to cook, and you can boil your eggs in the pot at the same time! Serve chilled and sprinkle with paprika for a final touch.

By Brandi Crawford

Rated 5 out of 5 stars by 10 users.

Print Recipe |
Pin Recipe

Prep Time: 15 mins

Cook Time: 4 mins

Chill Time: 1 hr

Total Time: 1 hr 19 mins

Course: Dinner, Lunch, Side Dish

Cuisine: American, BBQ

Servings: 10

Calories: 247 kcal

Equipment

• Instant Pot
• Steamer Basket

Ingredients

• 1 ½ cups water
• 2 pounds russet potatoes, peeled and sliced into 1 ½ inch cubes
• 4 eggs
• 1 large bowl of cold water (ice added to the water is optional, for egg bath)
• 1 cup mayo
• ½ cup white onions, chopped
• ¼ cup pickle relish
• 1 tablespoon yellow mustard
• salt and pepper to taste
• 1 teaspoon paprika

Instructions

1. Add the water to the Instant Pot. Place the Instant Pot on the sauté function to allow the water to warm, helping it come to pressure sooner.
2. While the water heats up, peel and slice the potatoes into 1 ½-inch cubes.
3. Add the steamer basket to the pot. Place the prepared potatoes on top of the basket. Season the potatoes with about ¼ teaspoon of salt.
4. Carefully place the eggs on the very top of the potatoes in the steamer basket.
5. Close the Instant Pot lid and ensure the sealing valve is in the “Sealing” position. Cook for 4 minutes on Manual or High-Pressure Cooking setting.
6. When the Instant Pot indicates it has finished cooking, perform a quick release of the steam by carefully turning the venting knob.
7. Immediately remove the eggs using tongs and place them into the bowl of cold water for 5 minutes to halt the cooking process and make them easier to peel.
8. Remove the cooked potatoes from the Instant Pot and transfer them to a large mixing bowl.
9. Peel the cooled eggs and slice them into small cubes.
10. Add the cooked eggs, mayo, mustard, relish, white onions, paprika, and salt and pepper to taste to the bowl with the potatoes. Mix gently to combine. Taste repeatedly and adjust seasonings as necessary. (If you prefer a sweeter potato salad, add a little more relish and perhaps a touch of sugar.)
11. Stir all ingredients thoroughly until well combined and the potatoes are evenly coated.
12. Cover the bowl and chill the potato salad in the refrigerator for at least one to two hours before serving. This allows the flavors to fully develop and meld.

Video

A video demonstration of this recipe is coming soon to our YouTube channel! In the meantime, you can explore other recipes on our channel.

Notes

• For potatoes with a firm texture, it is essential to use a steamer basket in the Instant Pot.
• Ensure all potato cubes are equal in size to promote even cooking. Unevenly cut potatoes can result in some pieces becoming mushy while others remain undercooked.
• I recommend using russet potatoes for their ideal starch content, which helps achieve a creamy texture without becoming overly soft. Red or Yukon gold potatoes have less starch and are more prone to mushiness in the Instant Pot.
• You can easily double this recipe without any changes to the cooking time.
• When seasoning, add ingredients gradually and taste frequently to achieve your preferred flavor balance. This is especially true for salt, pepper, and any sweeteners.
• Potatoes absorb a lot of seasoning; ensure you salt and pepper adequately, or the dish may taste bland.
• Pickle relish contributes both tanginess and a hint of sweetness. For a sweeter potato salad, you may add extra relish or a small amount of sugar or sweetener, tasting as you go.
• The eggs can be omitted if you prefer an egg-free potato salad.
• Plain Greek yogurt or sour cream can be used as a substitute for mayonnaise.

Nutrition

Serving: 1 serving | Calories: 247 kcal | Carbohydrates: 13g | Protein: 4g | Fat: 20g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information for a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Tried this recipe? Mention @Stay_Snatched or tag #StaySnatched!

Subscribe to our Youtube Channel! Check out our videos!

Tried this recipe? Let us know how it was!