This is the easiest way to do Instant Pot Potato Salad! Everything cooks in one pot and no peeling eggs! With step by step video.
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This Instant Pot Potato Salad is one of those recipes that has happened around here so much that I finally got to the point where I had to share it.
I haven’t made a lot of potato salad lately — it’s more of a summer side dish around here — but now that the weather is getting warmer, I’m dreaming of many meals made of cold salads (including this one!), grilled meats and fresh produce.
One of the great things about potato salad is that it can be kept so long in the fridge, meaning for a few days of the week all you have to think about is a simple grilled or slow cooker meat (I keep a box of frozen burgers or all beef hot dogs in the freezer for summer dinner emergencies), and you’re good to go.
Perfect for busy days at the park or weekends out camping!
How to make Instant Pot Potato Salad:
- Chop up your potatoes and throw them in the bottom of the Instant Pot — no need to peel unless you want to! If you prefer, you can cook them whole and then chop after, but you will need to add a significant amount of cook time that your eggs won’t require. I prefer it this way.
- Crack your eggs, and toss them in a pressure cooker safe pan or silicone mold — it really doesn’t matter what shape it is as long as it holds your eggs with a little room. I prefer doing it this way over adding the eggs in the shell because that way I don’t have to worry about peeling them later. So much easier!
- Take everything out, chop up your eggs and throw it in a bowl. Add your dressing ingredients and stir!
What are the best potatoes for potato salad?
I like to use red potatoes for pretty much everything.
I like the creamy texture and the smooth skin. I always fine russet potatoes a little on the gritty side which I don’t like.
With red potatoes, because the skin is fairly thin and smooth, I find I can get away without peeling them (and I avoid peeling potatoes at all costs! There’s so much goodness in the skin).
You can use any variety of potato you enjoy and the recipe will work the same.
What to serve with Instant Pot Potato Salad:
Here are a few cookout-inspired meat recipes that pair well with this Instant Pot Potato Salad:
- Easy Slow Cooker BBQ Ribs
- Easy Spiral Ham with Apple Cider Glaze
- Honey Balsamic Grilled Chicken
- Grilled Chicken Recipes
- Hawaiian Chicken Burgers with Grilled Pineapple
- The Best Burgers
Love your potato salad? Try these potato salad recipes:
If you’re looking for a classic potato salad recipe, try this Easy Potato Salad.
Here are a few more with fun twists:
- No Mayo Garlic Herb Potato Salad
- Creamy Italian Potato Salad
- BBQ Bacon Potato Salad with Grilled Potatoes
- Potato Salad Bites
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Instant Pot Potato Salad
- 2 lbs red potatoes (4-6 potatoes)
- 1 1/2 cups water or chicken broth
- 4 eggs
- 1 cup mayonnaise (regular or low fat)
- 2 tablespoons milk (more or less for desired consistency)
- 2 tablespoons sliced green onions
- 1 teaspoon apple cider vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon pepper
- Chop potatoes into roughly 1/4″ chunks and place in the bottom of the Instant Pot (no trivet needed). Add the water.
- Crack eggs and place in any silicone, steel or glass dish that fits in the Instant Pot (I use the egg bite molds and place one egg in each spot). Cover this pan with foil (not totally necessary, it just prevents steam from filling any remaining empty spots.)
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 3 minutes. The Instant Pot will take about 10 minutes to reach pressure and begin counting down.
- When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5-10 minutes.
- Remove the pan with the eggs, and turn the eggs out onto a cutting board. Roughly chop.
- Drain any remaining liquid from the potatoes and place in a large bowl. Add the eggs.
- Stir together the dressing: mayo, milk, green onions, vinegar, salt, mustard, and pepper, thinning with additional milk and adjusting seasoning as desired.
- Stir into potatoes and eggs and refrigerate until completely chilled (5-6 hours).
- Store leftovers in the refrigerator up to 4 days (depending on the freshness of your ingredients).
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