Instant Pot Potato Salad Recipe

5 from 1 vote

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

Prep Time10

Additional Time18

Total Time28

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 360kcal

Place the peeled and cubed 3 pounds russet potatoes into the Instant Pot. Add 3-4 cups cold water to the pot, just enough to barely cover the potatoes. Place the 3 eggs on top of the water-covered potatoes - do not submerge.
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.
While the potatoes and eggs are cooking, make the dressing by whisking together 1 cup mayonnaise, 2 teaspoons yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon salt, and ½ teaspoon pepper. Set aside.
Drain the cooked potatoes and prepare the hard-boiled eggs by peeling and chopping.
Add the potatoes, 1 cup chopped celery, 1 cup diced red onion, eggs, and ¼ cup fresh dill to a large mixing bowl.
Pour the mayonnaise mixture over the potatoes and gently fold everything together until well combined.
Taste the potato salad and adjust the seasoning if needed. If you prefer a creamier texture, you can add more mayonnaise.
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.
Serve the Instant Pot potato salad chilled and garnish with some additional chopped fresh dill, if desired.

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.