Instant Pot Potato Salad Recipe

There's something incredibly nostalgic about a creamy, chilled bowl of potato salad on a warm day. With tender chunks of potato, crunchy bites of celery, and a rich, tangy dressing, this Instant Pot Potato Salad delivers classic flavor in a fraction of the time.

I started making this version when I forgot to boil potatoes ahead of a summer BBQ. My Instant Pot saved the day—and honestly, I haven’t gone back since. It’s quick, hands-off, and perfect for prepping ahead or whipping up last-minute.

Whether you're hosting a cookout or just craving something cool and comforting, this Instant Pot Potato Salad is a must-try. Let’s dig into why this will be your new go-to side dish.

Why You’ll Love This Instant Pot Potato Salad

This isn't just any potato salad—this is the easy, fast, and flavor-packed kind that wins over guests and picky eaters alike.

It saves so much time.
Using the Instant Pot slashes the traditional boiling time down to just a few minutes. No need to hover over the stove or wait for a huge pot of water to come to a boil.

One-pot wonder.
The potatoes and eggs cook together in the same pot, which means fewer dishes and less cleanup. Just toss everything in, set it, and walk away.

Perfect texture every time.
Pressure cooking gives you tender, evenly cooked potatoes—no more mushy outsides with undercooked centers. It also peels hard-boiled eggs like a dream.

Crowd-pleasing flavor.
With just the right balance of creaminess, tang, and crunch, this potato salad hits all the right notes. It pairs perfectly with grilled meats, sandwiches, or as part of a picnic spread.

Trust me—once you try it this way, you may never go back to the stovetop method. Now, let’s take a closer look at the ingredients that make this salad shine.

Ingredient Notes

The magic of this Instant Pot Potato Salad lies in its classic ingredients prepared in a smarter way. Each one plays a part in creating that crave-worthy texture and taste.

The potatoes are the star, of course. I always reach for Yukon Golds—they're creamy, slightly sweet, and hold their shape well after cooking. If you prefer something a little fluffier, red potatoes or even russets will do the trick, but Yukon Golds offer the best of both worlds.

Eggs are cooked right along with the potatoes, and they bring a rich, velvety bite to the salad. Once chopped and folded in, they add creaminess and substance that make this dish feel heartier and more satisfying.

Celery and red onion bring essential crunch and a subtle sharpness. I recommend finely dicing them so they blend evenly throughout the salad. The pop of color from the red onion also gives the dish visual appeal.

The dressing is a simple but flavorful mix of mayonnaise, Dijon mustard, and apple cider vinegar. The mayo gives that creamy base, while the mustard and vinegar bring in a gentle tang that brightens up the whole dish. Don’t forget a generous pinch of salt and pepper to round everything out.

For equipment, all you need is a reliable 6-quart Instant Pot, a steamer basket or trivet, and a large mixing bowl. A potato masher or fork also helps if you like your salad a little on the smashed side.

How To Make This Instant Pot Potato Salad

Creating this creamy, crowd-pleasing potato salad is surprisingly easy. Let me walk you through the process step-by-step.

Start by prepping your ingredients. Scrub your Yukon Gold potatoes and cut them into evenly sized chunks, about 1½ inches wide. Place them in a steamer basket inside the Instant Pot, along with 4 large eggs placed gently on top. Pour in 1 cup of water, then seal the lid and set the valve to “Sealing.”

Cook on Manual (High Pressure) for 4 minutes. As soon as the timer goes off, do a quick release to stop the cooking. Carefully remove the eggs and transfer them to an ice bath. Then lift out the potatoes and set them aside to cool slightly.

While the potatoes are cooling, peel your eggs (they should practically slip right out of the shell!) and chop them into small pieces. In a large mixing bowl, combine ¾ cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar. Season with salt and pepper to taste.

Fold the slightly warm potatoes into the dressing. This helps them absorb some of that creamy tang. Add your chopped eggs, ½ cup finely chopped celery, and ¼ cup diced red onion, then gently mix everything together until well combined.

Let the salad chill for at least 30 minutes before serving. This not only cools it down but allows the flavors to meld into that classic, crave-worthy taste.

In total, this recipe takes about 25 minutes from start to finish, with only 5-10 minutes of hands-on time. It's the perfect last-minute side dish—or make it ahead and enjoy it chilled the next day.

Storage Options

Instant Pot Potato Salad stores beautifully, making it ideal for meal prep or next-day leftovers.

In the refrigerator, keep the salad in an airtight container for up to 4 days. I like to use a glass bowl with a tight-fitting lid—it keeps everything fresh and prevents the salad from absorbing other fridge odors.

Avoid freezing potato salad. The creamy dressing and potatoes tend to separate and take on an unpleasant texture when thawed.

For outdoor events or picnics, be sure to keep it chilled on ice and avoid leaving it out for more than 2 hours, especially on hot days.

To rehydrate leftovers, just stir in a spoonful of mayonnaise or a splash of vinegar to freshen up the flavor before serving.

Variations and Substitutions

This recipe is a classic base, but there's plenty of room to get creative and make it your own.

If you're avoiding mayonnaise, try swapping in Greek yogurt or a combination of sour cream and mustard for a tangy, lighter twist. It’s a great way to cut down on fat while keeping that creamy texture.

For a pop of sweetness, stir in a couple tablespoons of sweet pickle relish or chopped bread-and-butter pickles. It brings a nostalgic deli-style flavor that a lot of folks love.

Love bacon? Crisp up a few slices and crumble them in for a smoky, salty bite. It pairs incredibly well with the creaminess of the dressing and gives a little crunch.

You can also play with the herbs—try adding a handful of fresh chopped dill, parsley, or even a bit of chive. It gives the salad a garden-fresh vibe that works especially well in the summer months.

However you tweak it, this recipe is incredibly forgiving. Don’t be afraid to use what you have and make it your own signature version.

Ready to impress your guests—or just treat yourself—to the easiest, creamiest potato salad ever? With the Instant Pot on your side, this side dish staple becomes an effortless favorite.

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