We love anything we can do in the kitchen to save some time, and this Instant Pot potato salad recipe is a perfect time-saving trick! You cook the potatoes at the same time as hard-boiling the eggs right in the Instant Pot—it takes just a few minutes and saves you so many steps. You can have this potato salad ready to go to your next potluck or backyard barbecue in less than half an hour. Let’s get cooking!
Why should I make potato salad in the Instant Pot?
The genius of making potato salad in the Instant Pot is that it saves you so much cooking time. And not just because the pressure cooker is a speedy cooking method—this recipe allows you to cook the potatoes and hard-boiled eggs at the same time!
What do I need to make this Instant Pot potato salad recipe?
To make this potato salad recipe, you’ll need:
- Red onion
- Fresh dill
- Yellow mustard
- Apple cider vinegar
- Salt and pepper
What kind of potatoes should I use?
We used Russet potatoes here, but most types of potatoes will work. So if you have red potatoes or Yukon golds on hand, go for it! Just remember that the texture and cooking time may change slightly with different types of potatoes.
Is it better to leave potato skins on?
It is all a matter of preference. Peeled potatoes will give you a creamier potato salad while leaving the peels on will give the salad a more rustic feel. Both will be delicious!
Protip: Size matters!
Whether you leave the peels on or take them off, the non-negotiable thing about the potatoes is that they must be cut into 1-inch pieces. Any bigger, and you’ll end up with crunchy bits of potato. Too small, and they will overcook. Keep the potato pieces right around one inch!
How do I make Instant Pot potato salad?
- Peel the potatoes and cut them into 1″ cubes.
- Put the potato cubes into the Instant Pot, and add just enough water to barely cover the potatoes. Gently place the eggs on top of the potatoes.
- Seal the Instant Pot, and pressure cook for 0 minutes on high pressure. Quick release the Instant Pot.
- While the Instant Pot is coming up to pressure, whisk the mayonnaise with the mustard, vinegar, salt, and pepper.
- Drain the Instant Pot, and peel and chop the eggs.
- Combine the potatoes, eggs, celery, onion, and dill in a large bowl, and pour the mayonnaise mixture over the top.
- Fold the dressing into the potatoes until well combined. Season to taste.
- Cover and chill for at least one hour before serving.
Protip: Use the quick release!
It is very important to quick release the Instant Pot. A natural pressure release will overcook the potatoes and eggs.
Will potatoes soften in potato salad?
Nope, so it is important that you cook them to tender perfection before adding them to the potato salad!
Can you cook the potatoes the day before potato salad?
You can, but the easier thing to do is to just make the whole potato salad a day in advance. The flavors get even better with some extra time in the refrigerator, so making this side dish ahead of time actually improves it!
How many people does this serve?
This potato salad makes a good side dish for 6-8 people, but if you are serving it at a BBQ with a wide variety of sides, it may stretch even further. This recipe is also flexible enough that you can easily halve or double it as needed.
Should potato salad be made a day ahead?
There’s no reason why not! The flavors just get better with time, so why not save yourself some time on the day of the potluck and make the potato salad in advance?
How long is Instant potato salad good for?
Potato salad should be fine for up to 3-4 days in an airtight container in the refrigerator.