Instant Pot Potato Salad Recipe

There's something magical about a chilled bowl of potato salad, especially when it's made in a fraction of the time using your trusty Instant Pot. This creamy, tangy, and slightly crunchy dish is the perfect side for picnics, barbecues, or even weeknight dinners. The potatoes come out perfectly tender every time, and the hands-off cooking method gives you more time to prep the rest of your meal — or simply relax.

this Recipe

I first started making potato salad in the Instant Pot during a last-minute summer cookout when I realized I didn’t have the stovetop space for boiling potatoes. That spontaneous choice turned into a go-to method I now swear by. Quick, consistent, and foolproof — this version of potato salad is the real MVP of potluck season.

If you're looking for a fast and flavorful side dish that’s always a crowd-pleaser, this Instant Pot Potato Salad is exactly what you need. Let's dig into why you'll love it so much.

Why You’ll Love This Instant Pot Potato Salad

Get ready to upgrade your go-to side dish with this ridiculously easy Instant Pot Potato Salad. It’s creamy, comforting, and loaded with bold flavors that keep everyone coming back for seconds.

First off, it’s incredibly fast and easy. With the Instant Pot, you can cook both the potatoes and the eggs at the same time. No need to babysit a pot of boiling water — just set it and forget it until it’s time to mix everything together.

This recipe is super reliable. Whether you're making it for a backyard barbecue, Easter dinner, or meal prep, the potatoes turn out fork-tender every single time without getting mushy or overcooked.

It’s also budget-friendly and made with pantry staples. You'll likely have most of the ingredients already in your fridge and pantry — no fancy ingredients required, just good ol’ potatoes, eggs, mayo, mustard, and a few crunchy add-ins.

And don’t forget how customizable it is. Whether you're into sweet pickles or dill, like your salad extra creamy or with a little tang, this recipe is easy to tweak to suit your taste buds. Keep it classic or jazz it up — it’s totally up to you.

Ready to make your new favorite side dish? Let’s talk ingredients.

Ingredients Notes

The beauty of this Instant Pot Potato Salad lies in its simplicity. Every ingredient is there for a reason, working together to create that creamy, crave-worthy balance of flavors and textures.

Yukon Gold potatoes are my go-to for this recipe. They hold their shape beautifully after pressure cooking and have a buttery texture that works perfectly in potato salad. If you only have russets or red potatoes, those will work too — just peel and dice accordingly.

Eggs are cooked right alongside the potatoes in the Instant Pot, which is a total game changer. No separate boiling, no ice bath. The eggs come out perfectly cooked and peel like a dream. They add a richness and creaminess that rounds out the salad.

Mayonnaise provides the creamy base for the dressing. You can use your favorite brand, but I recommend one with a slight tang (like Duke’s or Hellmann’s) for best flavor. If you're looking to lighten it up, swap in some Greek yogurt or use a 50/50 blend.

Yellow mustard adds that signature zing. It cuts through the creaminess and balances out the richness of the mayo. Feel free to experiment with Dijon for a more gourmet twist, but the classic yellow keeps it old-school and nostalgic.

Celery and red onion bring the crunch. They break up the creaminess and add little pops of flavor in every bite. Be sure to dice them small so they mix evenly and don’t overpower the dish.

You won’t need any fancy tools beyond your Instant Pot, a sharp knife, and a mixing bowl. A potato masher or fork helps if you prefer a slightly mashed texture, but it’s totally optional.

How To Make This Instant Pot Potato Salad

Making this Instant Pot Potato Salad is a breeze. With a few simple steps and some chill time in the fridge, you’ll have a dish that’s ready to steal the show at any meal.

Start by peeling and dicing your Yukon Gold potatoes into roughly 1-inch cubes. Place them in the steamer basket or directly into the Instant Pot insert. Add one cup of water and gently nestle the whole eggs right on top of the potatoes.

Lock the lid in place and set the Instant Pot to manual high pressure for 4 minutes. Once the timer goes off, let it naturally release pressure for 5 minutes, then quick-release the rest. Carefully remove the lid and use tongs to take out the eggs, transferring them to a bowl of cold water to stop the cooking process.

Drain the potatoes well and let them cool slightly while you peel and chop the eggs. Now it’s time to bring everything together. In a large mixing bowl, combine the cooled potatoes, chopped eggs, ½ cup mayo, 1 tablespoon mustard, ¼ cup finely diced celery, ¼ cup red onion, salt, and pepper to taste.

Gently stir everything together, being careful not to mash the potatoes too much unless you like a softer texture. Taste and adjust seasoning. If you want a creamier consistency, just add a touch more mayo or even a splash of pickle juice for extra tang.

Let the salad chill in the fridge for at least 1 hour before serving. This gives the flavors time to meld and the texture to firm up. The total hands-on time? About 20 minutes. The payoff? A side dish everyone will rave about.

Storage Options

One of the best things about this Instant Pot Potato Salad is how well it stores. It’s the perfect make-ahead dish, staying fresh and flavorful for days.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop over time, making it taste even better on day two.

If you’re prepping ahead for a cookout or holiday meal, you can make the entire salad a day in advance. Just give it a good stir before serving, and add a little extra mayo if it seems dry after chilling.

While freezing isn’t ideal due to the mayo-based dressing, you can freeze cooked potatoes and eggs separately and mix the salad fresh if needed. Just keep in mind the texture may be slightly different.

To reheat (if you're someone who enjoys warm potato salad), microwave individual portions for about 30 seconds. Otherwise, serve it straight from the fridge for that classic cold and creamy bite.

Variations and Substitutions

This potato salad is endlessly adaptable, which is part of why I love it so much. Feel free to riff on the base recipe to suit your tastes or use up what you have on hand.

If you're a pickle lover, try adding chopped dill pickles or a spoonful of pickle relish for extra zing. A splash of pickle juice in the dressing also adds a little something special.

For a touch of sweetness, stir in a teaspoon of sugar or opt for sweet pickle relish instead of dill. It’s a nod to Southern-style potato salads and adds a nostalgic twist.

Looking for a flavor upgrade? Try using Dijon mustard or a bit of whole grain mustard in place of yellow mustard. It adds depth and a more sophisticated flavor.

If you want to make it vegan, skip the eggs and use a plant-based mayo. Add in some chickpeas or chopped cooked cauliflower for extra substance and texture.

You can even make this salad a meal by tossing in crumbled bacon, shredded cheddar cheese, or a handful of fresh herbs like dill or parsley. Trust me, the possibilities are endless.

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