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Instant Pot Potato Salad

Making potato salad in your pressure cooker takes less than 30 minutes and requires minimal clean-up. This is the perfect party food or summer side dish!
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Course: Salad
Cuisine: American
Keyword: how to make potato salad in the Instant Pot
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 8
Calories: 235.8kcal


  • 5-6 Yukon gold 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 flat-leaf parsley finely chopped
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Extra parsley and paprika for topping


  • 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.


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!


Calories: 235.8kcal | Carbohydrates: 24.01g | Protein: 5.62g | Fat: 13.27g | Saturated Fat: 2.41g | Cholesterol: 80.59mg | Sodium: 269.6mg | Fiber: 2.78g | Sugar: 2.5g