Instant Pot Potato Salad Recipe

There's something incredibly nostalgic about a bowl of classic potato salad, especially when it’s chilled to perfection and served alongside your favorite grilled dishes. This Instant Pot Potato Salad brings all the creamy, tangy goodness you love, with a major time-saving twist that transforms weeknight dinners and summer BBQs alike.

this Recipe

I started making potato salad in the Instant Pot when I needed a quick side dish for an impromptu family cookout. Not only did it cut down on prep time, but it also delivered the same flavor-packed results I used to spend over an hour creating. It’s become my go-to side dish for everything from weekday lunches to holiday spreads.

Let’s take a look at why this version of potato salad is going to be your new kitchen favorite.

Why You’ll Love This Instant Pot Potato Salad

Get ready to simplify your side dish game. This Instant Pot Potato Salad is creamy, comforting, and incredibly easy to make—all while keeping your kitchen cool and your hands free.

First, the Instant Pot does double duty. You cook the potatoes and eggs together in one pot, saving both time and dishes. No more juggling multiple burners or waiting for water to boil separately.

It’s also a perfect make-ahead dish. This salad only gets better as it chills, making it ideal for prepping the night before a gathering or storing for easy lunches throughout the week.

Budget-conscious? You’ll love how affordable this recipe is. With just a few basic pantry staples and some fresh produce, you can serve up a generous bowl without breaking the bank.

Finally, it’s easy to customize. Whether you're team mustard or prefer a little crunch from celery and pickles, this salad is a blank canvas for all your favorite flavors.

Let’s dive into the ingredients that make this potato salad such a hit.

Ingredients Notes

The beauty of this potato salad is in its simplicity. A handful of everyday ingredients come together to create something greater than the sum of its parts.

Yukon gold potatoes are the star of the show here. Their naturally buttery texture holds up well under pressure and becomes tender without falling apart. Plus, there's no need to peel them beforehand—just cube and go.

Large eggs get cooked right alongside the potatoes. The steam from the Instant Pot cooks them perfectly every time, no boiling required. Once peeled and chopped, they add that classic richness to the salad.

Mayonnaise and Dijon mustard form the creamy base. The mayo provides that luscious texture we all love, while the mustard cuts through with a touch of tang and depth. You can adjust the ratio to suit your taste—more mustard for a punchier flavor, or extra mayo for a silkier finish.

Celery and dill pickles bring the crunch. They add contrast and balance out the creaminess with a little salty, fresh snap in every bite. If you're not a pickle fan, try sweet relish for a milder twist.

You'll need a few basics like salt, pepper, and paprika to season everything to perfection. A dash of vinegar stirred in while the potatoes are still warm helps lock in flavor and gives the salad that crave-worthy zing.

No fancy tools here—just your trusty Instant Pot, a cutting board, a knife, and a large bowl for mixing everything together.

How To Make This Instant Pot Potato Salad

This recipe couldn't be easier, and once you try it, you'll never go back to the stovetop method. The whole process takes under 30 minutes, start to finish.

Begin by preparing your potatoes. Give them a good wash and chop them into evenly sized chunks, around 1 to 1½ inches. Toss them right into the Instant Pot insert and add one cup of cold water.

Nestle your whole eggs right on top of the potatoes—no separate cooking required. Secure the lid, set the valve to sealing, and cook on high pressure for just 4 minutes. It may take 5–10 minutes to come to pressure, but after that, it’s smooth sailing.

Once the timer beeps, perform a quick release to let the steam escape. Carefully open the lid and transfer the eggs to a bowl of ice water to cool. Drain the potatoes and spread them out on a tray or bowl to stop the cooking and let the steam release. This keeps them from becoming mushy.

While the potatoes cool, peel and chop your eggs. Then mix up your dressing in a large bowl: combine the mayonnaise, Dijon mustard, vinegar, salt, pepper, and a touch of paprika. Stir in your chopped celery and pickles to build that perfect balance of creamy and crunchy.

Gently fold the potatoes and chopped eggs into the dressing. Take your time here—overmixing can break down the potatoes too much. Taste and adjust the seasoning as needed, then cover and chill for at least an hour before serving.

From start to finish, you’re looking at just about 25–30 minutes, with most of that being hands-off Instant Pot time. Once chilled, the salad becomes even more flavorful and satisfying.

Storage Options

This potato salad stores beautifully, making it an ideal make-ahead side for busy weeks or weekend parties. Just scoop it into an airtight container and pop it in the fridge. It’ll keep well for up to 4 days.

If you’re planning ahead for a gathering, make it the night before. This gives the flavors plenty of time to meld and intensify, which makes the salad even tastier the next day.

Avoid freezing this dish, though—the creamy mayo base doesn’t hold up well to thawing and can separate, leading to an unpleasant texture.

To re-serve, simply give the salad a gentle stir. If it looks a bit dry after sitting in the fridge, add a spoonful of mayo or a splash of vinegar to freshen it up.

Variations and Substitutions

One of the best parts of this recipe is how easy it is to adapt based on what you love—or what you have in your fridge.

Prefer a little more bite? Swap Dijon mustard for spicy brown or whole grain mustard. You’ll get a bolder, tangier flavor that really wakes up the dish.

For a lighter version, replace some of the mayonnaise with Greek yogurt or sour cream. It adds creaminess without as much richness and adds a subtle tang that’s perfect for summer.

If you're looking for more crunch, toss in chopped red onions, radishes, or even shredded carrots. Just be sure to dice them finely so they don't overpower the tender texture of the potatoes.

Need to keep it vegetarian but still want some extra protein? Add chickpeas or white beans—they blend in well and add a little heft.

Finally, don’t be afraid to get creative with herbs. Fresh dill, chives, or parsley can all add a bright pop of flavor and color right before serving.

Potato salad is one of those dishes that really invites experimentation. Try it once as written, then make it your own with whatever tweaks suit your taste.

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