Instant Pot Potato Salad with Eggs

The best and easiest way to make Potato Salad is in the Instant Pot! I'll show you how to make the BEST Instant Pot Potato and Egg Salad with the easiest, tastiest dressing, all without having to boil potatoes or heat up your kitchen!

Instant pot potato salad

Hi there! Big potato salad fan over here. I hope you are too. Potato salad is just the perfect side dish that goes with every fun meal ever.

Need a BBQ side dish? You've gotta make potato salad. It goes PERFECTLY with BBQ baby back pork ribs and BBQ chicken, both of which can ALSO be made in the Instant Pot.

Grilling some burgers? You're going to want some potato salad.

Need a family-friendly side dish to serve with sandwiches for a casual kid's birthday party? Potato salad is the answer. 

And the fact that you can make it in the Instant Pot - and mix it directly in the Instant Pot - is a game changer! Oh, and if you want an even bigger shortcut to making potato salad, check out the potato salad recipe on my list of canned potato recipes!

More classic side dishes: Baked Beans with Ground Beef

Potato and egg salad

I find that the best potato salads have something else in them other than just potatoes. For example, my Potato Salad with Feta and Olives, or this Instant Pot potato salad with eggs. The eggs help make the texture and flavor of this potato salad better. Trust me!

And the best part about this recipe is that the eggs and the potatoes cook at the same time in the Instant Pot. No fuss, no boiling water, no having to check whether the potatoes are cooked. Just set it and forget it. Or, I guess, make the salad dressing while the potatoes are cooking, to save some time. 🙂

• 8 potatoes, peeled and cubed into 2-inch pieces
• 4 eggs
• 1 teaspoon salt
• 4 cups water

To cook potatoes and eggs at the same time, place all these ingredients in the Instant Pot, set the valve to sealing, and cook on the manual setting at high pressure for 4 minutes. Then, carefully release the pressure manually.

Remove the eggs and soak them in ice water. Peel and chop the eggs when they are cool enough to touch. 

Carefully drain the water from the Instant Pot. Add the eggs back to the Instant Pot - you will be mixing your potato salad in the Instant Pot bowl, so you don't get any other dishes dirty! Keep reading to see how I make this easy creamy potato salad dressing.

Related recipe: Potatoes and Mushroom Side Dish

Best potato salad dressing

I prefer to keep my potato salads simple and classic - a good mayo, some diced onion, and a few spices and seasonings - mustard, paprika, and fresh dill make the BEST potato salad dressing.

• 1.5 cups mayonnaise (you can lighten this up by swapping about ½ to ¾ cups to fat-free Greek yogurt, but it might not be as tasty)
• ½ small white onion, finely diced
• 1 tablespoon mustard (use your favorite kind!)
• ½ teaspoon pepper
• 1 teaspoon paprika
• 2 tablespoons fresh dill, minced

Combine the dressing ingredients in a medium bowl, then add to the cooked potatoes and eggs in the Instant Pot. Mix, and serve! Enjoy immediately, or chill for up to 24 hours before serving to allow the flavors to meld together.

Related recipe: Roasted Baby Potatoes

Potato salad add-ins

This potato salad is FANTASTIC with any of these add-ins for the salad or the dressing:

• Chopped cooked carrot (simply place a large peeled carrot in the Instant Pot with the potatoes and eggs, and chop once cooked and cooled)
• Peas (use canned or cooked frozen peas)
• Pickles (dice the pickles, or add some pickle juice to the dressing!)
• A tablespoon of apple cider vinegar added to the dressing
• Diced ham (I love using leftover diced ham in salads, such as this egg and ham salad!)

Related recipe: Scalloped Potatoes

However you decide to make this potato salad, I hope you love it as much as we do, and I hope you start making your potato salad in the Instant Pot too! If you end up making this recipe, please take a picture and tag me on INSTAGRAM or FACEBOOK. You can find me at @babaganoshblog on both. I love seeing your creations!

Other crowd-pleasing side dish recipes to check out:

• Caprese Orzo Salad
• Broccoli Ranch Pasta Salad
• Spanish-style Calamari Potato Salad
• Shrimp and Vegetable Couscous Salad
• Coleslaw Orzo Salad
• Summer Chickpea Salad

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Print Recipe

5 from 6 votes

Instant Pot Potato Salad

Once you make potato salad in the Instant Pot, you will never make it another way! Follow these easy instructions to make the best Instant Pot Potato Salad you will ever have! Lots of add-in ideas below, too.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: American

Servings: 10 side dish servings

Author: Kate

  Cook Mode: Prevent your screen from going dark

Cost: $5

Ingredients

• 8 potatoes - peeled and cubed
• 4 cups water
• 1 tablespoon salt
• 4 eggs
• ½ small white onion - finely minced
• 1.5 cup mayo
• 1 tablespoon mustard - (any kind!)
• ½ teaspoon pepper
• 1 teaspoon paprika
• 2 tablespoons fresh dill - minced

Special equipment

• Instant Pot

Instructions

• Peel and cube potatoes into 2 inch cubes.
• Place the potatoes in the Instant Pot. Add enough water to cover the potatoes. Add salt. Place the eggs in the Instant Pot on top of potatoes and close the lid.
• Make sure the pressure value is set to 'sealed'. Set the Instant Pot to pressure cook for 4 minutes on high pressure.
• Once the Instant Pot is done cooking, safely release the pressure by opening the pressure value using a towel or hot pad.
• Remove the eggs and soak in iced water until cool to the touch. Peel and chop the eggs once cooled.
• Carefully drain the water from the potatoes and place back into Instant Pot.
• Combine the onions, eggs, mayonnaise, and remaining ingredients in a medium bowl and mix well. Add this dressing to the potatoes and eggs in the Instant Pot. Stir gently to combine, taking care not to break the potatoes too much.

  Adjust the flavor with more salt, or a splash of apple cider vinegar for acidity, if needed. Serve immediately, or chill for up to 24 hours before serving.

Notes

Try any of these potato salad add-ins: 

• Chopped cooked carrot (simply place a large peeled carrot in the Instant Pot with the potatoes and eggs, and chop once cooked and cooled)
• Peas (use canned or cooked frozen peas)
• Pickles (dice the pickles, or add some pickle juice to the dressing!)
• A tablespoon of apple cider vinegar added to the dressing
• Diced ham (I love using leftover diced ham in salads, such as this egg and ham salad!)

Nutrition

Calories: 256kcal (13%) | Carbohydrates: 1g | Protein: 3g (6%) | Fat: 27g (42%) | Saturated Fat: 4g (20%) | Trans Fat: 1g | Cholesterol: 80mg (27%) | Sodium: 958mg (40%) | Potassium: 40mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 223IU (4%) | Vitamin C: 1mg (1%) | Calcium: 18mg (2%) | Iron: 1mg (6%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.