Instant Pot Potato Salad Recipe (2024)


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This Instant Pot potato salad recipe is truly life-changing! Potato salad will be ready in less than 30 minutes, and this includes cutting the potatoes!

Instant Pot Potato Salad Recipe (1)

If you don’t have an Instant Pot and want to make potato salad today, just follow my regular recipe for best ever potato salad and also check out my article “What Is An Instant Pot“. But if you are an Instant Pot owner, Instant Pot is definitely THE way to go when it comes to a potato salad. Once you try making a potato salad in the Instant Pot, you’ll never make it any other way!

Instant Pot Potato Salad Recipe (2)

How To Make Instant Pot Potato Salad

Instant Pot potato salad method is so amazing because eggs and potatoes cook together in the Instant Pot at the same time! Put cut-up potatoes, 1 tbsp salt, 2 tbsp vinegar and 4 cups of water in the Instant Pot, put eggs on top and pressure cook on High for ZERO (0) minutes, followed by Quick Release (QR). Eggs and potatoes will be perfectly cooked, and the potatoes will be perfectly seasoned!

Instant Pot Potato Salad Recipe (3)

If you are wondering how can 0 minutes work – well, with this technique things cook while the Instant Pot is coming to pressure. Since we are using 4 cups of water for this recipe, it will take longer to come to pressure (about 10-15 minutes total), which is enough to cook potatoes and eggs to perfection!

I have a bunch of other recipes that use a “zero minutes” technique – check them out here: Instant Pot Zero Minutes Pressure Recipes.

Instant Pot Potato Salad Recipe (4)

While the potatoes and eggs are cooking, chop the onions and celery and make a mayo dressing (see a printable recipe card on the bottom of this article for exact ingredients and instructions).

When the Instant Pot beeps that it finished cooking potatoes and eggs, quick release the steam, remove the eggs to a bowl with ice water and drain the potatoes.

Return drained potatoes in the pot of the Instant Pot (just so you don’t have to wash another bowl), peel and chop the eggs and add to potatoes, add chopped vegetables and mayo dressing to potatoes and mix everything together to make this epic Instant Pot potato salad.

Instant Pot Potato Salad Recipe (5)

Chill potato salad in the refrigerator for at least 1 hour before serving. Potato salad will keep well in the refrigerator for up to 3 days. This is a perfect make-ahead recipe!

Instant Pot Potato Salad Recipe (6)

Secret Ingredient In Instant Pot Potato Salad

This is the best potato salad I ever tasted, period. The secret ingredient in this recipe is sweet pickle relish. When added to the mayo dressing, it makes this potato salad truly addictive. People just gobble up this potato salad and rave about it crazily. You definitely need this amazing Instant Pot potato salad in your life!

Instant Pot Potato Salad Recipe (7)

If you like this Instant Pot potato salad, you will also love these easy Instant Pot recipes:

  • Instant Pot Hamburgers – don’t slave over the hot grill, make burgers in the Instant Pot instead! They are so juicy!
  • Instant Pot Hot Dogs – yes, Instant Pot is perfect not just for burgers, but also for hot dogs! This is the best way to make hot dogs for a crowd!
  • Instant Pot Ribs – these are the best BBQ baby back ribs I’ve ever tried! Truly fall-off-the-bone! Super easy in the IP!
  • Instant Pot Baked Potatoes – perfectly baked potatoes in your Instant Pot, you will love them with your favorite toppings! Yumm!
  • Instant Pot Pasta – cooking pasta in the Instant Pot is life-changing! You don’t even need to drain it, it absorbs all the water! Talk about all the pasta salad possibilities :)
  • Instant Pot Lemonade – yes, you can even make lemonade in your Instant Pot! Perfect for picnics with potato salad!

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Instant Pot Potato Salad Recipe (8)

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Instant Pot Potato Salad

This Instant Pot potato salad recipe is truly life-changing! It makes the best ever potato salad in less than 30 minutes from start to finish! Once you try making potato salad in your Instant Pot, you'll never make it any other way!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Side Dish

Cuisine: American

Keyword: potato

Cooking Method: Instant Pot

Diet: Gluten-Free, Vegetarian

Servings: 8

Calories: 405kcal




  • Peel the potatoes and cut into 1-inch cubes.

  • Put cubed potatoes, water, salt and vinegar in the Instant Pot. Put eggs on top of the potatoes.

  • Close the Instant Pot lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to zero (0) minutes on High pressure (the potatoes and egg will cook through while the Instant Pot is coming to pressure).

  • While the Instant Pot is coming to pressure, peel and chop the onion and chop the celery.

  • In a small bowl, mix mayo, mustard and sweet pickle relish to make a dressing.

  • When the Instant Pot beeps that it's done cooking, quick release (QR) the steam. Remove the eggs to a bowl of ice water. Drain the potatoes and return to the Instant Pot.

  • Chop the eggs and add to the potatoes. Add chopped onion, celery, the mayo dressing, pepper and sweet paprika. Mix the potato salad until combined.

  • Refrigerate the potato salad for at least 1 hour before serving.


Other Instant Pot recipes you'll love from this site:

  • Instant Pot Burgers
  • Instant Pot Hot Dogs
  • Instant Pot Pasta
  • Instant Pot Ribs
  • Instant Pot Baked Potatoes
  • Instant Pot Lemonade

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Calories: 405kcal | Carbohydrates: 29g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 1200mg | Potassium: 942mg | Fiber: 5g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 25.3mg | Calcium: 82mg | Iron: 7.5mg

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Instant Pot Potato Salad Recipe (2024)


Can you overcook potatoes in the Instant Pot? ›

The Best Kind of Potatoes for Pressure Cooking

Cut them into 1 1/2-inch chunks, and they're ready in under 15 minutes (about ten minutes for the pot to come up to pressure, then three minutes for the potatoes to steam.) Take 'em out right when the timer goes off so they don't overcook, then use them however you like!

Why don't you peel potatoes for potato salad? ›

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

Is it OK to make potato salad the day before? ›

Yes, and PLEASE do, chilling your salad will only make it more flavorful! You can make the Potato salad 1 or 2 days in advance and store it in an airtight container in the refrigerator. I often make my potato salad the night before serving for best results.

How long do you can potatoes in a pressure cooker? ›

The potatoes need to be processed in a weighted pressure canner at 10 pounds pressure for 35 minutes for pint jars and 40 minutes of quart jars if you live at an altitude of 1,000 feet above sea level or less (Image 3).

Is it bad to pressure cook too long? ›

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.

Is it better to boil potatoes whole or cut up for potato salad? ›

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

What kind of potatoes are best for potato salad? ›

Waxy potatoes are generally considered the best for classic potato salad because they retain their shape, you don't have to peel them, and they have a smooth texture. People who prefer a creamy potato salad that soaks up dressing like a sponge, though, opt for a starchy potato.

Should you salt the water when boiling potatoes for potato salad? ›

Potatoes without seasoning are bland and flavorless, and salt adds delicious flavor. Potatoes are dense and require time to absorb some of the salt during cooking. That is why the salted water must be concentrated, claims Bon Appétit.

What goes bad in potato salad first? ›

But the truth is, mayonnaise isn't your main concern when it comes to spoilage. The actual culprit is the potatoes. Yes, it's true! The humble, reliable potato is a hotbed for bacterial growth if improperly stored after cooking.

Can you eat 2 week old potato salad? ›

Blame it on the bad bacteria that grow rapidly when food remains in the danger zone between 40°F and 140°F for more than two hours. 2 This means that potato salad made without mayo isn't exempt from these time and temp guidelines. Bottom Line: When stored safely, fresh potato salad should keep for up to five days.

Why does my potato salad taste bland? ›

If it's a potato salad, be sure to let the potatoes cool (the starch cells close up) before adding any dressing or salad mixture. Warm potatoes will soak up the liquids. Taste an hour after mixing and see if the spices need tweaking. Mashed potatoes do the same thing if you add in the garlic or cheddar cheese too soon.

How do you know if potatoes are overdone? ›

Visual signs: The potato skin will start to wrinkle when over cooked. The potato, when wrapped in foil or placed on the bottom of a pan will have a dark brown spot on the bottom, a sure sign of over cooking.

What happens if you overcook potatoes? ›

If you overcook them they disintegrate and your potatoes will be soupy. The specific cooking time depends on the size of your potato: a perfectly cooked piece of potato should give no resistance when cut with a knife, but shouldn't crumble into a million pieces.

How do you know if you overcook potatoes? ›

So if a baked potato presents itself as a possible overbaked problem in the future, be sure to look for dark brown spots or wrinkled skin as visual clues. And if it's not too overbaked, we suggest scarfing it down anyway.

What happens if you over steam potatoes? ›

Given a long enough cooking time the potatoes would expel all the available internal liquid - waxier potatoes become gummy and starchier potatoes become powdery. After that, pectin and starches break down and turn to mush, though that would be on the scale of hours.

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