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Instant Pot Potato Salad

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Instant Pot Potato Salad takes all the headaches out of making potato salad! This potato salad comes together in the blink of an eye. Tender potatoes smothered in a creamy mayo based sauce! The perfect weeknight side dish or cookout side dish for your next potluck.

Instant Pot Potato Salad

Instant Pot Potato Salad is one of the most amazing side dishes to make in your instant pot.  The last BBQ we hosted at our house featured this delicious potato salad, instant pot baked beans (OMG!) and Instant Pot Mexican Street Corn.  Every single one is equally delicious and was a superstar in itself that day.  I usually dread making potato salad but having the ease of cooking it all in one pot.

Instant Pot Potato Salad

My husband took the leftovers to work and text me the next day telling me how delicious this potato salad was.  Which means it was that good!!!! Good enough to get it’s very own text message. LOL Every bit worthy too. It is a great recipe that your family will love for years to come.

4 Minute Instant Pot Potato Salad

The best one-pot dish you can make for your next BBQ! I love the ease of cooking both my potatoes and eggs in just a quick 4 minutes.  Super delicious creamy potato salad chock full of hard-boiled eggs.

What Is The Instant Pot Steamer Basket

If your still new to the Instant Pot you might be getting used to all the accessories. You can buy a steamer basket that fits your size of Pressure Cooker and it will slide right in and out.

Over time you might find a steamer basket to be a handy and affordable accessory to have on hand!

How Long Do You Cook Potatoes In Instant Pot

4 minutes is all you need to cook your potatoes in the Instant Pot! They will be tender, and the perfect texture for your pressure cooker potato salad.

Instant Pot Potato Salad

Best Potatoes For Potato Salad

For my particular potato salad I have found that russet potatoes stand up the best. They offer a creamy starch but hold together well so you don’t have too mushy of a mess.

You will see a lot of people use russets, Yukon Gold and red potatoes in potato salad.

Mayo or Miracle Whip

We love real mayonnaise in our home, but if you prefer Miracle Whip swap it out with same 1 cup measurement!

How To Store Potato Salad

Once you have finished your potato salad transfer to an airtight container and place in the fridge. Because of the ingredients it will go bad if it sits out on counter.

How Long Will Potato Salad Last In The Fridge

You can enjoy your potato salad for 3-4 days before it goes bad. Anything after that you need to toss out.

Can Potato Salad Be Made A Day Ahead

Yes, you can make potato salad the day before you plan to serve it. Just store in the fridge until you are ready to get it out for your meal.

What Should I Serve With Potato Salad

Potato salad is so versatile you can pair it with pretty much anything! From chicken to burgers to even sandwiches. Potato salad makes a great summer cookout side dish.

Should You Peel Potatoes for Potato Salad

This is all personal preference. If you love potato salad with the peels feel free to leave them on. Or if you want a smoother and creamier salad, take a second and peel before tossing in.

Easy Side Dish Recipe

Truly the Instant Pot makes it a breeze to make your favorite salad. Four minutes and a handful of ingredients is all you need,

Have you ever tried Instant Pot Potato Salad?

Instant Pot Potato Salad

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

  1. 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.
  2. 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.
  3. 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.
  4. 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:

10

Serving Size:

10

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

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