Cook potatoes and eggs together in a single pot to make Instant Pot Potato Salad with Eggs. Done in less than 30 minutes and requires minimal clean-up. This is the perfect party food or summer side dish!
Original recipe: June 2019 | Updated: May 2021
Why This Recipe Works
People either love potato salad or they don’t. It is one of those foods that a lot of people do wrong. And it’s often made with way too much mayo, giving it a soupy consistency. Soup and salad should not be two words that describe the same dish!
So let me turn you into a potato salad lover with this quick and easy Instant Pot recipe because there is no reason why anyone should dislike this dish. With fluffy, perfectly-cooked potatoes as the base, it has a bit of crunch and the perfect amount of creaminess.
One of the reasons I have avoided making potato salad for most of my adult life is because of the mess and the clean-up! When making it the traditional way, two pans of boiling water are required. Then there’s the draining and the stove clean-up.
This recipe is a potluck classic and a game changer and something you’ll make for many parties or events throughout the year.
Recipe Ingredients
Mayo – Slim down the recipe by replacing half or all of the mayo with plain Greek yogurt.
Eggs – If you already have a batch of hard-boiled eggs cooked, there is no need to cook eggs with the potatoes. Simply chop hard-boiled eggs and add them to the mixing bowl along with the remaining ingredients.
Mustard – Replace the yellow mustard with a spicy or dijon variety for a different flavor.
Watch Our Web Story On A Perfect Picnic Side
Enjoy a bowl of Instant Pot Potato Salad with Eggs in it to bring to a picnic!
How to Make Instant Pot Potato Salad With Eggs
Step 1
Add the water to the Instant Pot and lower the trivet or steamer basket into pot. Place 5-6 Yukon gold or red potatoes (peeled and cubed) on top and place 4 eggs on top of them.
Place the cover on the pot and set timer to 5 minutes on high pressure (use the pressure cook setting). It will take the Instant Pot around 11 minutes to build up pressure before it begins cooking.
Step 2
When cooking time is done, do a Quick Release. Let the float valve drop and remove the cover. Using a large slotted spoon, run the eggs under cold water so they stop cooking; peel and chop.
Step 3
Transfer the potatoes to a large mixing bowl and let cool for 10 minutes. Add the chopped eggs, celery, mayo, yellow mustard, pickle juice, apple cider vinegar, parsley, onion powder, garlic powder and paprika. Mix well.
Cover and refrigerate until ready to serve. Top with extra parsley and paprika just before serving.
Recipe Notes
- For added crunch, add 1/2 cup finely chopped dill pickles or pickle relish.
- To add spice to this salad, add 1/4 teaspoon cayenne pepper.
- Cover with plastic wrap, pressing it directly over the salad so it is touching. Refrigerate for a minimum of 1 hour before serving for best results. This dish tastes best when chilled. Sprinkle salt, pepper and paprika over the top just before serving!
How Long Does Mustard Last
How long does mustard last? Read this post to learn more!
Why Does It Take My Instant Pot So Long To Heat Up
The time leading up to actual cook time may seem long and even confusing (“What is going ON in there?!”), but it’s an important part of the process! The Instant Pot is working on building up the appropriate amount of pressure that it will be cooking the food at.
It handles liquids and solids differently and also fresh and frozen differently, so the time can vary. Most recipes take between 10 and 25 minutes to build up pressure.
FAQ About Potato Salad
Potato salad can be frozen, but the consistency will change slightly after it has been thawed. Store potato salad in a resealable freezer bag or airtight container and freeze for up to 4 months.
When stored properly in the fridge, potato salad will stay fresh for 4-5 days. It is definitely ok to prepare it the day before serving. Store in an airtight container in the fridge until ready to serve.
Plan for each person to eat up to 1 cup of potato salad when served as a side dish. A typical batch of potato salad makes approximately 8 servings.
Potato salad is a dish that should not sit at room temperature for more than 2 hours. Bacteria can grow rapidly in potato salad, so if it is left at room temperature for more than 2 hours it should be discarded to avoid anyone getting food poisoning.
Typical ingredient in potato salad are potatoes, eggs, celery, mayo, mustard and spices. All of these ingredients are naturally gluten free.
What to Serve With Potato Salad
So many things! The better question is, What DOESN’T go with potato salad? Here are a few of my favorite options:
Uses For Hard Boiled Eggs
- Slice or chop hard-boiled eggs and throw them into your next chopped salad!
- Make a batch of Deviled Eggs for your next gathering.
- Add them to potato salad!
- Eat as a healthy snack, with a sprinkling of salt and pepper.
- Hand them to family members who need a delicious on-the-go breakfast.
- Egg salad sandwiches are the perfect way to use up hard-boiled eggs.
Favorite Instant Pot Recipes
- Easy to make, this budget friendly delicious Goulash will be a family favorite because its flavorful and great for leftovers!
- A classic, Instant Pot Chicken Noodle Soup gives you the idea that it’s been simmering all day long when it comes together quickly.
- Perfect for holidays and as a side dish for dinner any day of the week, Mashed Potatoes are easier than ever and delicious to eat!
- Hearty White Turkey Chili will warm you up when you enjoy a bowl of comfort food.
- Create your own Instant Pot Chicken Burrito Bowls to enjoy this meal more often and keep the cost of eating out at your favorite restaurant down but still enjoy its flavors.
- Spaghetti Sauce is a family favorite and so easy to make!
- Instant Pot Spaghetti combines the sauce and the noodles into a one pot dish and cuts down on getting dinner to the table.
- Kids and adults will both love this classic dish – Instant Pot Mac and Cheese is fun to eat!
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Instant Pot Potato Salad with Eggs Recipe
Equipment
- Pressure Cooker
Ingredients
- 6 Yukon gold potatoes or red potatoes, peeled and cubed
- 4 eggs
- 4 stalks celery chopped
- 2/3 cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp pickle juice
- 1 tbsp apple cider vinegar
- 3 tbsp Italian parsley finely chopped
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Extra parsley and paprika for topping
Instructions
- Pour 1 1/2 cups water into the Instant Pot and lower trivet or steamer basket into pot. Place potato pieces on top and place the eggs on top.
- Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 11 minutes to build up pressure before it begins cooking.
- When cooking time is done, do a Quick Release. Let the float valve drop and remove the cover. Using a large slotted spoon, run the eggs under cold water so they stop cooking; peel and chop.
- Transfer potatoes to a large bowl and let cool for 10 minutes. Add chopped eggs, celery, mayo, mustard, pickle juice, vinegar, parsley, onion powder, garlic powder and paprika. Mix well.
- Cover and refrigerate until ready to serve. Top with extra parsley and paprika just before serving.
Notes
- If you already have a batch of hard-boiled eggs cooked, there is no need to cook eggs with the potatoes. Simply chop your hard-boiled eggs and add them to the mixing bowl along with the remaining ingredients.
- Replace the yellow mustard with a spicy or dijon variety for a different flavor.
- For added crunch, add 1/2 cup finely chopped dill pickles.
- To add spice to this salad, add 1/4 teaspoon cayenne pepper.
- Slim down the recipe by replacing half of the mayo with plain Greek yogurt.
- Cover with plastic wrap, pressing it directly over the salad so it is touching. Refrigerate for a minimum of 1 hour before serving for best results. This dish tastes best when chilled. Sprinkle salt, pepper and paprika over the top just before serving!
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