Skip to Content

Instant Pot Potato Salad

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure.

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!

Potato salad made in the Instant Pot on a serving plate.

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.

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!

Potato Salad in an Instant Pot.

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
  • 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.

Chopped potatoes and eggs in the Instant Pot.

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.

Chopped potatoes, eggs, and creamy dressing in the Instant Pot.

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.

Potato salad dressing in a bowl.

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!)

Potato Egg Salad on a spoon.

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:

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!

Potato salad made in the Instant Pot on a serving plate.
Print Recipe
5 from 1 vote

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 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 10 side dish servings
Author: Kate
Cost: $5

Equipment

Ingredients

  • 8 potatoes peeled and cubed
  • 4 cups water
  • 1 tbsp 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

Instructions

  • Peel and cube potatoes into 1-2 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 to combine. Adjust the flavor with more salt, or a splash of apple cider vinegar for acidity. 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

Nutrition Facts
Instant Pot Potato Salad
Amount Per Serving
Calories 256 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g20%
Trans Fat 1g
Cholesterol 80mg27%
Sodium 958mg40%
Potassium 40mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 223IU4%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 1mg6%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

Share this post by clicking the buttons below:

Mini phyllo quiches with sausage on a plate.
Mini Quiches (with Flaky Phyllo Crusts!)
← Read Last Post
Chickpea chorizo stew in a skillet.
25 Minute Chickpeas and Chorizo Stew
Read Next Post →
Comments or questions about the recipe?
Recipe Rating