Close view of a white serving bowl piled high with creamy potato salad made in an instant pot.

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!

Top view of a large white bowl of potato salad with celery, red onion, and hard boiled eggs garnished with fresh dill.

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:

  • Potatoes
  • Eggs
  • Red onion
  • Celery
  • Fresh dill
  • Mayonnaise
  • Yellow mustard
  • Apple cider vinegar
  • Salt and pepper
Overhead of all ingredients needed to prepare a flavorful potato salad, including russet potatoes, celery, red onion, and mayonnaise.
A wooden spoon scoops into a bowl of potato salad sitting in front of an instant pot multi-cooker.

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?

Collage of eight images showing the easy steps to making potato salad in an instant pot. A text overlay reads, "How to Make Instant Pot Potato Salad."
  1. Peel the potatoes and cut them into 1″ cubes. 
  2. 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.
  3. Seal the Instant Pot, and pressure cook for 0 minutes on high pressure. Quick release the Instant Pot.
  4. While the Instant Pot is coming up to pressure, whisk the mayonnaise with the mustard, vinegar, salt, and pepper.
  5. Drain the Instant Pot, and peel and chop the eggs.
  6. Combine the potatoes, eggs, celery, onion, and dill in a large bowl, and pour the mayonnaise mixture over the top.
  7. Fold the dressing into the potatoes until well combined. Season to taste.
  8. 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!

A fork lifts a bite of creamy potatoes from a small white serving bowl beside a teal and white linen napkin.

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.

A wooden spoon scoops potato salad from a large white bowl.

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.

Want more quick summer side dishes like this one?

We have a whole collection of easy foods to bring to a summer potluck, including Vegan Antipasto Pasta Salad, Corn and Black Bean Salsa, and Honey Mint Melon Salad!

Close view of a white serving bowl piled high with creamy potato salad made in an instant pot.

Instant Pot Potato Salad Recipe

Yield: 6-8 servings
Prep Time: 10 minutes
Additional Time: 18 minutes
Total Time: 28 minutes

This Instant Pot Potato Salad from Scratch is perfect for cookouts or picnics. It takes just minutes to prepare and is easy and delicious.

Ingredients

  • 3 pounds russet potatoes, peeled and cut into 1 inch cubes
  • 3-4 cups cold water
  • 3 eggs
  • 1/4 cup fresh dill, chopped
  • 1 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup diced red onion
  • 1 cup chopped celery

Instructions

  1. Place the peeled and cubed potatoes into the Instant Pot. Add cold water to the pot, just enough to barely cover the potatoes. Place the eggs on top of the water-covered potatoes - do not submerge.
  2. Secure the lid on the Instant Pot and set the vent to the sealing position. Select the manual "Pressure Cook" setting and set the timer to 0 minutes on high pressure. Quick release after cooking.
  3. While the potatoes and eggs are cooking, make the dressing by whisking together the mayonnaise, mustard, apple cider vinegar, salt, and pepper. Set aside. 
  4. Drain the cooked potatoes and prepare the hard-boiled eggs by peeling and chopping. 
  5. Add the potatoes, celery, onion, eggs, and dill to a large mixing bowl.
  6. Pour the mayonnaise mixture over the potatoes and gently fold everything together until well combined.
  7. Taste the potato salad and adjust the seasoning if needed. If you prefer a creamier texture, you can add more mayonnaise.
  8. Transfer the potato salad to a serving dish, cover, and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
  9. Serve the Instant Pot potato salad chilled and garnish with some additional chopped fresh dill, if desired.

Notes

  • The size you cut the potatoes really matters for this recipe! It is important to cut them into 1-inch cubes. Any bigger and they may not fully cook; any smaller and they may be overcooked. 
  • Quick-release is your friend! A natural pressure release will overcook your potatoes and eggs, so be sure to use the quick release.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 81mgSodium: 536mgCarbohydrates: 41gFiber: 5gSugar: 4gProtein: 8g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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2 Comments

  1. I love you site and it’s content. I’ve made many recipes and love them! I’m just checking but the recipe states to set the timer to 0? I’ve never set my timer to 0. I want to double check before I make this. Thanks for all that you do!

    1. I made this and it came out perfect with setting the Instant Pot timer to 0. Thank you again for a wonderful recipe!!!!