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–+ servings

Instant Pot Potato Salad with Eggs Recipe

Cook potatoes and eggs together in a single pot to make Instant Pot potato salad with eggs. Done in under 30 minutes with minimal clean-up!
5 from 1 vote
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Course: Salad
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 8
Calories: 266kcal
Author: Megan Porta

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!

Nutrition

Calories: 266kcal | Carbohydrates: 24g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 273mg | Potassium: 644mg | Fiber: 3g | Sugar: 2g | Vitamin A: 414IU | Vitamin C: 28mg | Calcium: 42mg | Iron: 2mg
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