If you’re tired of hovering over a hot stove waiting for potatoes and eggs to boil, this Instant Pot Potato Salad is going to be your new best friend. It’s everything you love about classic potato salad—creamy, tangy, and satisfying—with way less hassle. The potatoes and eggs cook together in just 4 minutes, all in one pot. Yes, really!

Instant Pot Potato Salad

It’s the perfect make-ahead side dish for barbecues, potlucks, or holiday dinners. You can prep it ahead of time and keep it chilled until you’re ready to serve. If you’re planning a cookout, try pairing it with something like my air fryer pork chops or easy air fryer fried chicken drumsticks. And if you’re looking for more Instant Pot magic, don’t miss my Cracker Barrel mac and cheese or brown sugar carrots—they’re just as simple and crowd-friendly.

Once it’s all tossed together with a mayo-mustard dressing and a splash of pickle juice for extra zip, you’ve got a side dish that hits all the nostalgic notes while still being incredibly easy to throw together. Pro tip: it tastes even better the next day!

What You’ll Love About This Recipe

Super fast – Potatoes and eggs cook in just 4 minutes under pressure!
One-pot wonder – Less cleanup and more convenience.
Classic flavor – Creamy, tangy, and just like Grandma made (maybe better).
Perfect for parties – Make it ahead and keep it chilled until serving time.
Customizable – Add celery, pickles, or red onion if you like a little crunch.

Tips & Tricks

Use a steamer basket – It keeps your potatoes from getting too soft or waterlogged.
Quick ice bath for eggs – This makes peeling them way easier and stops them from overcooking.
Taste as you go – Don’t be afraid to adjust the salt, pepper, or even add extra mayo to get that perfect creamy texture.
Dice your potatoes evenly – This helps them cook evenly and hold their shape.
Let it chill – Potato salad always tastes better after it’s had at least an hour (or more) in the fridge to let the flavors blend.

FAQs

Can I use red or Yukon Gold potatoes instead of russet?
Definitely! Just be sure to cut them into bite-sized pieces. They may hold their shape a little better than russets.

Can I double the recipe?
Yes, just make sure your Instant Pot is large enough to accommodate everything. Keep the cook time the same.

Can I add other mix-ins?
Absolutely! Try chopped pickles, celery, red onion, or even bacon bits for a little twist.

How long does potato salad last in the fridge?
It will keep well in an airtight container for up to 4–5 days. Perfect for prepping ahead!

Instant Pot Potato Salad

Ingredients

6 medium russet potatoes (peeled and cubed (bite sized pieces))
1 1/2 cups water
6 large eggs
1 cup mayonnaise
1 tablespoon dill pickle juice
1 tablespoon mustard
Salt & Pepper to taste

Instructions

Put the steamer basket in the pot. Add the water, potatoes, and the eggs on top of the potatoes. Lock lid in place, select High Pressure, 4 minutes cook time and press start.
When the timer beeps, do a quick pressure release. When the pressure is released, carefully remove the steamer basket from the pressure cooking pot. Put eggs into cold water with ice cubes.
In a large bowl, combine the mayo, pickle juice, and mustard. Add cooled potatoes and gently mix the mayonnaise mixture into the potatoes. Peel and dice four of the cooled eggs and stir into potato salad. Add salt and pepper to taste. If needed, add more mayonnaise to achieve desired consistency.
Chill at least one hour before serving. Top with chopped eggs.

Notes

Recipe adapted from Quick Pressure Cooker Potato Salad by Pressure Cooking Today

Nutrition Information:

Yield:

Serving Size:

10
Amount Per Serving: Calories: 295Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 121mgSodium: 289mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 7g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Instant Pot Potato Salad That Practically Makes Itself