Instant Pot Potato Salad

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Instant Pot Potato Salad is a classic side dish that is perfect for holidays and summer picnics. And cooking the potatoes and eggs at the same time in the Instant Pot makes this recipe quick and easy to whip up!

Suitable for Gluten Free diets. Post includes Weight Watchers points.

top-down view of Instant Pot Potato Salad in a blue ceramic bowl with two spoons

If you’re tired of spending ages boiling potatoes and eggs separately, fret no more! This Instant Pot Potato Salad recipe lets you cook these babies together effortlessly.

The result? Tender, perfectly cooked potatoes and hard boiled eggs in just minutes that combine with a flavorful dressing for an incredible Instant Pot Potato Salad.

My family loves potato salad, and it is just so much easier with the Instant Pot. In fact, this isn’t just the best Instant Pot potato salad recipe, it’s the best potato salad recipe. Period.

Cooking the potatoes and hard boiled eggs in the instant pot makes making potato salad so easy, saves time, and both come out cooked to perfection.

And if you want even more time-saving Instant Pot dishes, check out my Instant Pot Chicken and Potatoes, this Easy Instant Pot Potato Soup, and these Instant Pot Baked Potatoes.

top down view of the finished instant pot potato salad in a blue bowl

When I boil potatoes on the stove, I feel like a babysitter. I find myself constantly wondering, is the texture perfect now? What about now? But cooking potato salad in Instant Pot eliminates the guesswork with the simple press of a button.

Trust me, once you try our favorite potato salad recipe, you’ll wonder why you ever made creamy potato salad any other way! It’s the perfect way to make a tasty summer side dish for your next party or backyard BBQ.

Why Make This Recipe

  • It’s So Easy – Instant Pot potatoes for potato salad come out perfectly cooked, and the eggs are so easy to peel.
  • It’s a Time Saver – Say goodbye to the hours spent boiling potatoes and eggs separately. With the Instant Pot, you’ll be making potato salad in a fraction of the time, making meal prep a breeze. You’ll have a fantastic potato salad ready in minutes, without any compromise on taste or texture.
  • It’s Perfect for Parties – Whether it’s a summer cookout, picnic, or potluck, this Instant Pot Potato Salad is the star of any gathering. It’s a crowd-pleaser that disappears fast from the serving bowl, leaving everyone craving for more.
  • It’s Make Ahead Friendly – You can prepare this potato salad in Instant Pot ahead of time and refrigerate it until serving. It’s the ideal make-ahead dish, allowing you to focus on other aspects of your meal planning.

Ingredient Notes

  • Potatoes – Red potatoes are ideal for their creamy texture and mild flavor. If you can’t find red potatoes, you can use other waxy varieties like Yukon Gold or fingerling potatoes. Avoid using starchy potatoes like russets, as they tend to become too soft and mushy after cooking.
  • Water – This is used for cooking the potatoes and eggs in the Instant Pot. You can use vegetable or chicken broth instead of water to add more flavor to the potatoes.
  • Eggs – Eggs provide protein and add a creamy texture to the salad. You can omit the eggs if preferred.
  • Bell Pepper – Red bell pepper adds sweetness and a pop of color to the salad. You can use yellow, green, or orange bell peppers if red ones aren’t available.
  • Corn – Cooked sweet corn kernels provide a burst of natural sweetness and a delightful crunch. If fresh corn isn’t available, you can use canned or frozen corn, just make sure to thaw and drain them before adding to the salad.
  • Scallions – Scallions add a mild onion flavor and a nice touch of green. You can use regular onions if scallions are not on hand, but adjust the quantity to your taste preference.

Instant Pot Potato Salad Dressing:

  • Mayonnaise – Mayonnaise forms the creamy base of the dressing. You can use Greek yogurt as a lighter option.
  • Vinegar – Apple cider vinegar adds tanginess and brightness to the dressing. If you prefer a milder flavor, use white wine vinegar or lemon juice instead.
  • Salt – Salt enhances the flavors in the salad. You can use regular table salt, sea salt, or kosher salt, according to your preference.
a bowl filled with instant pot potat salad

Ready to learn how to make Instant Pot Potato Salad? Gather your ingredients, and I’ll show you how….

How To Make Instant Pot Potato Salad

  1. Add the water to the Instant Pot Insert.
  2. Put the trivet or steamer basket inside the insert, and place the cubed potatoes and eggs on top.
  3. Cover the Instant Pot and turn the valve to seal (not venting). Set to manual pressure / high pressure for 5 minutes.
  4. Once the cooking time has been completed, allow a natural pressure release for 5 minutes, then perform a quick pressure release to remove the remaining pressure.
  5. Place the eggs in a bowl of ice water for 5 minutes. Then peel, chop, and set them aside.
  6. Once the potatoes are cool, transfer them to a large salad bowl and add in the chopped eggs, bell pepper, sweet corn, and scallions.
  7. In a small bowl, mix together the mayonnaise and apple cider vinegar and add salt to taste. Then pour on top of the Instant Pot Potato Salad and stir until fully coated. 

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Instant Pot Tools on Amazon.

image collage showing the steps for making instant pot potato salad

Pro Tips

  • Double up! This is an easy recipe to double or triple if you need to feed a crowd. It’s a great side dish for Thanksgiving, Christmas, and for all your summer picnics.
  • Cut the potatoes into even sized cubes.
  • There is no need to peel the potatoes. Waxy potatoes have tender skin, which adds flavor and nutrients to the Instant Pot potato salad recipe.
  • Pressure cook hard boiled eggs at the same time as the potatoes.
  • Use a trivet or the steamer basket so the potatoes and eggs are above the water.
  • Cool the cooked potatoes and eggs quickly by transferring them to an ice bath for a few moments.
  • Combine the cooled potatoes with the delicious potato salad dressing.
  • Don’t overmix, or you will have mashed potatoes.
  • If you don’t have apple cider vinegar, you can swap out for the vinegar you have stored in your pantry.
  • You can customize Instant Pot Potato Salad as you wish. I added sweet corn and peppers to my Instant Pot Potato Salad, but you can add mustard and pickles for a classic Potato Salad flavor.
  • Refrigerate the potato salad for at least an hour before serving.
  • Taste and adjust the seasoning as needed before serving.

Delicious Variations

  • Classic Potato Salad – Add a bit of Dijon mustard or dill pickles for a classic flavor.
  • Swap the Herbs – Experiment with different herbs like fresh dill, tarragon, mint, or thyme to add a unique twist to the salad.
  • Add Heat – For those who love a kick of heat, mix in some Sriracha sauce or hot sauce to the dressing. Add diced jalapeños or red pepper flakes for an extra fiery experience.
  • Tex-Mex Style – Mix in some black beans, diced avocado, sweet corn, and a squeeze of lime juice to create a Tex-Mex inspired version. Top with chopped cilantro and a dash of chili powder for a burst of zesty flavor.
  • Bacon and Cheddar – Add crispy cooked bacon and shredded cheddar cheese to the salad for a delightful twist.
  • No Mayo – To make a tasty Potato Salad No Mayo version, just swap the mayo for yogurt, sour cream, or olive oil. Adding a tablespoon of Dijon or spicy brown mustard will give it a nice zesty flavor too
  • Vegan Potato Salad – To make this a vegan potato salad, you need to omit the eggs and make the no-mayo version of the dressing as described above. You can add in extra veggies, such as green beans (just toss them in to steam with the potatoes). And sprinkle in fresh herbs such as dill or tarragon for extra flavor.
Top down view of completed Instant Pot Potato Salad in a blue ceramic dish with silver spoon

Prep And Storage

  • Prep Ahead – Prepare at least one hour in advance to allow everything to cool in the fridge.
  • Store – Store your potato salad in an airtight container inside your fridge for no more than 4 days.
  • Freeze – Freezing potato salad is not recommended.

FAQs

Can You Make Instant Pot Potato Salad Without A Steamer Basket?

You can simply place your potato and eggs directly on the trivet that comes with the Instant Pot. No steamer basket is necessary. The key is to get the potatoes above the water rather than in the water.

What Are The Best Potatoes For Potato Salad?

Waxy potatoes like red potatoes, new potatoes and fingerlings tend to be the preferred potato for potato salads, but will not soak up the dressing like a starchy potato will.
While not as fluffy as their starchy counterparts, waxy potatoes are smoother and less grainy. A starchy potato like Idaho and Russet potatoes may need a little more attention when boiling, but they will soak up all that delicious and flavourful dressing you’ve made.

Can I Make Potato Salad In Advance?

Absolutely! This potato salad is perfect for making ahead. Prepare the salad and dressing separately, then combine them before serving. Refrigerate the salad until you’re ready to enjoy.

How Long To Cook Potatoes In Instant Pot For Potato Salad?

When cooking potatoes for potato salad they will cook for 5 minutes at high pressure followed by a 5 minute natural pressure release.

whole red potatoes on a countertop ready for making Instant Pot Potato Salad

More Recipes You May Like

Serving Suggestions

 Weight Watchers Points

There are 8 Blue Plan SmartPoints in one serving of this.

Instant pot quick start guide image

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top-down view of Instant Pot Potato Salad in a blue ceramic bowl with two spoons
Print Recipe
5 from 5 votes

Instant Pot Potato Salad

Instant Pot Potato Salad is an easy and delicious side dish perfect for any get together.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American, Western
Diet: Gluten Free
Servings: 10 people
Calories: 283kcal
Author: Bintu Hardy

Ingredients

Instant Pot Potato Salad Ingredients List:

  • 2 ½ pounds (1.1kg) red potatoes scrubbed and cut
  • 1 ½ cups (375ml) water
  • 4 eggs
  • 1 red bell pepper deseeded and finely chopped
  • 1 ½ cups (260g) cooked sweet corn kernels
  • 3 scallions (spring onions), finely chopped

Instant Pot Potato Salad Dressing Ingredients:

  • 1 cup (230g) mayonnaise
  • 6 tablespoons apple cider vinegar
  • salt to taste

Instructions

To Make The Instant Pot Potato Salad:

  • Add water to the Instant Pot insert. 
  • Put the trivet inside the insert, and then place the potatoes and eggs on top of the trivet.
  • Close the lid and turn valve to the sealing position (not venting). Set for manual pressure / high pressure for 5 minutes.
  • Once cook time has completed, allow for a natural pressure release of 5 minutes, then perform a quick pressure release to remove remaining pressure.
  • Place the eggs in a bowl of ice water for 5 minutes. Then peel, chop, and set them aside.
  • Once potatoes are cool, transfer to a large salad bowl and add in the chopped eggs, bell pepper, sweet corn and scallions.

To Make The Instant Pot Potato Salad Dressing:

  • In a small bowl, mix together the mayonnaise and apple cider vinegar, and add salt to taste.
  • Pour the dressing on top of the Instant Pot Potato Salad and then mix until fully coated.
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Notes

  • Double up! This is an easy recipe to double or triple if you need to feed a crowd. It’s a great side dish for Thanksgiving, Christmas, and for all your summer picnics.
  • Cut the potatoes into even sized cubes.
  • There is no need to peel the potatoes. Waxy potatoes have tender skin, which adds flavor and nutrients to the Instant Pot potato salad recipe.
  • Pressure cook hard boiled eggs at the same time as the potatoes.
  • Use a trivet or the steamer basket so the potatoes and eggs are above the water.
  • Cool the cooked potatoes and eggs quickly by transferring them to an ice bath for a few moments.
  • Combine the cooled potatoes with the delicious potato salad dressing.
  • Don’t overmix, or you will have mashed potatoes.
  • If you don’t have apple cider vinegar, you can swap out for the vinegar you have stored in your pantry.
  • You can customize Instant Pot Potato Salad as you wish. I added sweet corn and peppers to my Instant Pot Potato Salad, but you can add mustard and pickles for a classic Potato Salad flavor.
  • Refrigerate the potato salad for at least an hour before serving.
  • Taste and adjust the seasoning as needed before serving.
  • Storage – keep in an airtight container inside the fridge for up to 4 days.
  • There are 8 WW Blue Plan SmartPoints in one serving of this.
 

Nutrition

Calories: 283kcal | Carbohydrates: 24g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 194mg | Potassium: 649mg | Fiber: 3g | Sugar: 4g | Vitamin A: 569IU | Vitamin C: 27mg | Calcium: 29mg | Iron: 1mg

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Recipe Rating




10 Comments

  1. Instant Pot Potato Salad is the perfect side dish for any meal. I really like this dish. When you’re bored at school or at home, this fall guys 3 game will keep you entertained.

  2. 5 stars
    I love potato salad. This post is loaded with very helpful tips on how to make it in an instant pot which is just what I need. Saving this post for later.

  3. 5 stars
    Thank you for including a vegan option. This looks so easy using the IP. I’ll be using this recipe all summer long.

  4. 5 stars
    Wow great idea making potato salad in the Instant pot. This sounds like a perfect summer recipe!

  5. 5 stars
    this is just awesome. i love that you can make potato salad in the instant pot – it makes life so easy. i def have to try those eggs – I can’t believe i haven’t made IP eggs yet!