This Instant Pot Potato Salad recipe lets you cook the potatoes and eggs together in your pressure cooker. It's an easy way to make this classic side dish!
This easy potato salad recipe is one of those Instant Pot recipes that makes me so incredibly happy that I have an electric pressure cooker. It's a game changer!
Once you try making potato salad in your Instant Pot, you'll never make it the old way again! It's quick, super easy and makes the BEST potato salad ever -- just like mom used to make!
I mean, I love using the Instant Pot for so many different things, but there are a few recipes that are downright amazing in the Instant Pot, like pulled pork, hard boiled eggs , baby back ribs and BBQ chicken. And now, potato salad joins the club!
My mom and Grandma always a traditional potato salad recipe -- creamy, mild and simple. We always had it for Easter and summer holidays and picnics. The Hubs just loves the stuff, but it's definitely time consuming and takes quite a bit of work.
How to Make Easy Potato Salad with Eggs in the Instant Pot
To make Instant Pot potato salad, you cook the eggs and the potatoes together, at the same time. You don't even peel the potatoes first -- They are way easier to peel after they're cooked!
You can use a trivet on the bottom or a steamer basket if you have one. Just cut the potatoes in half, and place the eggs on top.
How Long do you Cook Potatoes in the Instant Pot for Potato Salad?
You'll find many different variations for the cooking times. But I find that 5 minutes of cooking time with a 5 minute natural release works best.
For red potatoes, this is plenty of time, and you could even do 4 minutes if you like firmer potatoes.
Best Potatoes for Potato Salad
Personally, I prefer using red potatoes for potato salad. They're firmer and tend to keep their shape better than russet or other white potatoes.
If you prefer to use russet potatoes or other white potatoes, you can. This recipe works well for both red and white.
After the potatoes and eggs are done, remove the eggs, using kitchen tongs. Next, place them in ice water to cool down.
Then, remove the trivet or basket, and potatoes, and place the potatoes on a baking sheet to cool off. While you're waiting for the potatoes to cool, you can peel the eggs and chop them up.
You can literally peel the skins off with your fingers -- it's that easy! Then, dice the potatoes with a knife.
What Goes in Classic Potato Salad
I like to throw in a little chopped celery for extra crunch and added texture. So, just mix everything together, along with some mayo and a little salt and pepper. And that's it!
You guys, that's all it takes to make Instant Pot potato salad! How easy is this?!
I like to garnish the potato salad with sliced hard boiled eggs, parsley and a little bit of smoked paprika for color.
Isn't it gorgeous? And, look how creamy it is!
Tips for Making Pressure Cooker Potato Salad with Eggs
- Use a trivet or steamer basket to keep potatoes and eggs out of the water
- Have a bowl of ice water next to the pressure cooker for the eggs
- Have a foil-lined baking sheet (for easy clean-up) ready for the potatoes
- Chop the celery while the potatoes and eggs are cooking
- Peel and chop the eggs while the potatoes are cooling off
- Add extra salt, pepper and mayo if needed
- Add mustard, pickles or relish if you like!
Recipe for Easy Instant Pot Potato Salad
Recipe
Instant Pot Potato Salad
Ingredients
- 1 cup water
- 8 small to medium red potatoes, sliced in half
- 4 eggs
- 2 celery stalks, chopped
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups mayonnaise
Instructions
- Place the trivet into the Instant Pot, and add the water
- Add the potatoes, and place eggs on top
- Cover, turn valve to sealing position, and hit PRESSURE COOK for 5 minutes
- After 5 minutes cook time, allow a 5 minute natural release, then hit CANCEL
- Turn valve to venting position to release any remaining pressure. When pin drops, carefully open lid
- Remove eggs, using kitchen tongs, and place in ice water
- Carefully lift trivet, and remove potatoes onto a foil-lined baking sheet to cool
- Remove eggs from ice water, peel, and roughly chop. Reserve 1 egg for garnish, if desired
- Remove potato skins, dice potatoes with a knife, and add to large mixing bowl
- Sprinkle with sea salt and pepper, add celery and chopped eggs, and gently mix in mayo. Taste, and add additional salt and pepper, if desired
- Refrigerate for at least one or or more, and garnish with cut eggs and chopped parsley, if desired. before serving
Notes
Nutrition information is estimated. Please do your own calculation to fit special diets.
Nutrition
Recipe was originally published in 2018 and updated for clarity and new pictures in February 2020.
Larry Emmons says
Hi...Can I make this with small yellow potatoes?
Dee says
Yes, you can.
Martin says
Just made this for the 4th of July and it was a big hit with the family!
Dee says
So did I! Thanks, Martin -- So happy your family liked it!
Cathy says
Has anyone made your salad using a 10 pound bag of Yukon Gold potatoes? Just wondering how much I could cook at once and how long to cook etc. Thanks.
Dee says
I've made mashed potatoes with Yukon Gold, and they turned out great! I've never tried them in salad.
R. Gary Beard says
We just made this using gold potatoes and it is great! Super easy and the eggs were perfectly done. Thanks for sharing your recipe.
Dee says
Thanks for taking the time to comment, Gary! I'm so glad you liked it. 🙂
Tara Palermo says
What would the time be for large whole russet potatoes? I am making 50 lbs of potato salad for a work Christmas party. I wanted to use the instant pot and cook all the potatoes a few days before. Thanks!!!
Dee says
I've never used whole russet potatoes, but I'm guessing 10 to 12 minutes for the right consistency. You may want to test a couple to be sure. 🙂
Kendall Hellman says
Is this cooking on high or low pressure? I didn’t see it specify in the recipe post. Thanks in advance!
Dee says
I always use high pressure for my recipes. I've never changed the settings. 🙂
bill says
I use gold potatoes. They have a clean skin so I just wash them and leave the skin on. I can cook an entire 3 lb. bag in my 6 qt. IP.
Dee says
I use those for a potato side dish, and my family loves it. It's nice not having to peel them first! 🙂
Jackie says
Made this today, it’s amazing everything cooked in one pot.delicious flavors. My new favorite!
Dee says
Thank you so much, Jackie! It's so much easier in the Instant Pot! 🙂
Miz Helen says
It looks so good, I am so glad that Potato Salad Season is almost here! Thanks so much for sharing your awesome post with us at Full Plate Thursday and hope to see you again real soon!
Miz Helen
Patricia @ Grab a Plate says
Oh! This is an awesome recipe to have on hand (especially now that it's warming up and picnics are around the corner)! It looks so good - IP for the win!
Sandra | A Dash of Sanity says
I can't wait to try this with my instant pot! Looks delish!
Dee says
Thanks, Sandra. Potato salad is so easy in the Instant Pot!
Angie | Big Bear's Wife says
I just love my Instant Pot so much! I've been using is a few times a week since my husband bought it for me. I can't wait to try this!!
Dee says
I use mine several times a week, too. I hope you like the salad!
Abeer says
Looks really easy and delicious!
Jessica | Novice Chef says
Such a great idea! I’ll definitely make potato salad more now!
Kimberly says
I love potato salad and this Instant Pot version is a great idea!
Dee says
I won't make it any other way. It's so much easier!
Jocelyn (Grandbaby Cakes) says
The flavors look fantastic!
Dee says
It's a family favorite! Thanks, Jocelyn.