by Olena

Instant Pot Potato Salad

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Olena Osipov
5 from 4 votes

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You will fall in love with making Instant Pot potato salad, and you will fall hard. This one-pot pressure cooker potato salad recipe has EVERYTHING you love in a creamy, tangy, zesty classic potato salad, but made with half the effort. Bonus points for not having to wait for potatoes to boil!

Serve this pressure cooker potato salad with a black bean burger, a salmon burger, or a chicken burger for a quick and healthy summer lunch or dinner idea!

instant pot potato salad recipe

Instant Pot Potato Salad Recipe (Taking Shortcuts on Time not Taste!)

Potatoes are such a versatile vegetable! I don’t think I’ve ever had a potato dish I didn’t like. From Ukrainian breakfast potatoes in the morning to roasted sweet potatoes at night and Instant Pot potato soup during fall/winter, there is always a time and place for potatoes at a meal! This amazing potato salad joins the ranks of one of my favourite ways to eat them.

This is the best creamy potato salad made with tender potatoes, a tangy mustard-mayo-yogurt coating, crunchy pickles, crispy celery, zesty dill, and of course hard-boiled eggs. Very similar to my healthy potato salad which has a Ukrainian twist! This recipe has something for everyone, and what it doesn’t have you can totally add in yourself because it’s meant to be customizable.

As much as grandma knew what she was doing with her famous potato salad I ate growing up, there’s no shame in cutting corners to get the same result. I mean, if grandma had an Instant Pot she would have used it! It’s all done in one pot for hassle-free prep, with no fancy ingredients and it comes together so quickly. Just wait, you’ll be finding any excuse to make it.

Potato salad (and baked beans!) have always been a staple side dish at picnics, BBQs, and outdoor dining on the weekends. A scrumptious, hearty, old-fashioned side dish made with busy families in mind. It stays fresh in the fridge for a few days, so there will be plenty of opportunities to eat it again the next day and the day after that. Even if it is because you keep sneaking back into the fridge to eat it by the spoonful!

Why Potato Salad Instant Pot Works?

  • It has the old-fashioned charm of a traditional creamy potato salad.
  • It’s an easy one-pot meal with easy cleanup.
  • A great make-ahead dish because it’s best served cold and stays fresh for up to 3 days in the fridge.
  • Lots of zesty, tangy flavour, and creamy texture in every bite.
  • Basic ingredients are all that’s needed for potato salad in Instant Pot so no need to get anything fancy.
  • Customizable in that you can substitute, omit or add certain ingredients, seasonings, and flavours.
  • A great way to use any leftover cooked potatoes in your fridge.
instant pot potato salad garnished with red onion

Ingredients to Make Pressure Cooker Potato Salad

  • Potatoes – I like to use Yukon gold or red potatoes as the types of potatoes for potato salad in Instant Pot. I use these because of their lower starch content. They hold together well even under pressure. Dice them into uniform sizes before tossing them in the pot.
  • Eggs – You’ll need 4 large eggs for this recipe. They get cooked with the potatoes so keep the shell on for that.
  • Pickles & pickle juice – A timeless ingredient that gives the potato salad a crunchy tangy dill flavour.
  • Vinegar – Adding just a splash of vinegar to the potatoes immediately after cooking, will give it extra flavour without overpowering anything.
  • Diced celery & chopped red onion – A crispy crunchy element that adds a bit of texture to an otherwise creamy salad.
  • Yogurt, mayo & mustard – You want the yogurt to be at least 2% fat. A delicious trio that makes the creamiest dressing. All delivering a different tang!
  • Salt & pepper – A simple seasoning needed to bring everything together.
ingredients for instant pot potato salad

How to Make Potato Salad in the Instant Pot

Tip: New to pressure cooking? Check out my Instant Pot guide. Don’t have one yet? Check out which Instant Pot to buy.

  • Add water, potatoes, and eggs (in that order) to your 6 or 8 qt Instant Pot, using a trivet or basket for potatoes. Cook on High Pressure for 4 minutes.
  • Do a quick release once the cooking time is over, otherwise, your potatoes will overcook. Open the lid.
  • Transfer the eggs to an ice bath to stop them from cooking.
  • Drain the potatoes but keep them in the Instant Pot, and immediately drizzle them with the pickle juice and vinegar. Do not put the inner stainless steel pot back on the heat, set it aside to allow potatoes to cool.
  • Chop pickles, celery, red onion and add them to the pot with the potatoes.
  • Remove eggs from the ice bath and peel them. Chop the egg whites, and mash the egg yolks with a fork.
  • Add eggs, yogurt, mayo, mustard, salt & pepper to the pot with the potatoes and stir gently to combine.
  • Cover and refrigerate for a few hours. Serve cold once the flavors have blended and become even better.

Tips for Best Results

  • No need to peel your potatoes. You can if you want to, but the skin of Yukon Gold or Instant Pot red potato salad is delicate enough that it adds just enough texture. If you do keep the skin on, don’t forget to give them a good scrub.
  • Cut the potatoes to a similar size. Since you are cutting up the potatoes to their salad size before they go in the pot, make sure to cut them into uniform sizes. It makes a more pleasing bite to have similar pieces.
  • Cool potatoes before adding the mayo and yogurt. Otherwise, the steam that gets released from the potatoes will merge with the mayo and yogurt and create a watery mess.
  • Bring eggs to room temperature before cooking them.
  • Add the vinegar to the potatoes while they are still hot. It’ll help bring out the zesty flavor of the vinegar as they cool but the strength of the “vinegar” taste will evaporate with the heat of the potatoes.

Add ins and Variations

  • Add some crumbled bacon for a bit of salty, smoky flavor, and even more texture.
  • If you prefer the flavor of sweet pickles rather than dill go ahead and use them. They do come with added sugar, though!
  • Omit the mayo and use all yogurt if mayo isn’t your thing. As long as your yogurt is at least 2% fat, otherwise, it’ll lack flavour.
  • If you have a jar of relish on hand and would prefer to use it instead of chopped pickles, go for it.
  • Use Dijon mustard instead of yellow mustard for a kick (or if you just prefer Dijon). I like to use mustard from a bottle, it’s pourable and much easier to mix together.
  • Add a little heat with some chopped jalapenos.
  • For a sweet and spicy variation use my prepared mustard recipe with just 4 ingredients.
  • Added herbs and spices such as paprika, old bay, chives, dill, thyme, or green onion are all wonderful additional ingredients you could try.


Is this potato salad healthy?

Depending on your overall lifestyle, and what you typically eat throughout your day, this could go either way. Making a homemade salad is always a great way to control what you put in it (and what you keep out of it). There is no added sugar in this recipe, but some people won’t be ok with mayo. So, it depends on your definition of healthy. There are variations listed above to make this suitable for you, and as always get creative! If you are worried about too many carbs, check out my cauliflower potato salad.

Why did my eggs crack in the Instant Pot?

This is probably because you added the eggs in while they were too cold. The change in temperature would have allowed the shell to crack. This could happen even if you remembered to bring them to room temperature ahead of time, which is why it’s a great idea to add a couple of extras in there. Worst case scenario you have a couple of hard-boiled eggs to eat later on!

Can I use miracle whip?

Ok, now we’re bordering on unhealthy. Miracle whip has added sugar and a slew of other ingredients. My recommendation would be to avoid it.

Serving Reccomendations

If potato salad isn’t served at a BBQ, is it even really a BBQ? Potato salad is definitely a staple at a BBQ but it can be served alongside many other dishes too!

  • Serve alongside this Cajun Chicken for a Southern-inspired meal.
  • On the side of these turkey sliders. These would be a hit at any game day party or gathering outdoors.
  • Greek chicken kabobs are so much fun to eat. Food on a stick! Serve with a side of potato salad and you’ve got lunch or dinner set.
  • Instant Pot ribs are tender fall apart ribs with all the flavour that would pair so well with a simple side of potato salad.
  • An obvious choice would be delicious Instant Pot pulled pork because it just makes sense!

For more inspiration on what to prepare for your next BBQ, potluck, or picnic, alongside this salad, check out this list of healthy potluck recipes.

Making This Side Dish in Advance

To make ahead: It can be made up to 24 hours ahead and kept in the fridge until you’re ready to serve. The flavours will become even better. Once you take it out of the fridge, do a little taste test and see if there is any additional seasoning you’d like to sprinkle on just before serving.

To store: Keep stored in the fridge in an airtight container for up to 3 days. Due to the mayo and yogurt, you don’t want to keep it at room temperature for any longer than 30 minutes.

More Favorite Instant Pot Recipes

Alternately, browse 12 more summer favorites to make in the Instant Pot!

pressure cooker potato salad in glass bowl
Instant Pot Potato Salad

Instant Pot Potato Salad {Easy Classic!}

You will fall in love with making Instant Pot potato salad, and you will fall hard. This one-pot pressure cooker potato salad recipe has EVERYTHING you love in a creamy, tangy, zesty classic potato salad, but made with half the effort. Bonus points for not having to wait for potatoes to boil!
5 from 4 votes
Print Save Rate
Course: Salad
Cuisine: American
Prep Time: 20 minutes
Cook Time: 4 minutes
Pressure Build Up Time: 10 minutes
Total Time: 34 minutes
Servings: 10 servings
Calories: 147kcal
Author: Olena Osipov


  • 2 lbs yukon gold or red potatoes cubed
  • 4 large eggs
  • 1 tbsp pickle juice
  • 1 tbsp white vinegar
  • 3 dill pickles (1 cup) diced
  • 2 large celery ribs diced
  • 1/3 cup red onion finely chopped
  • 1/2 cup yogurt 2% fat and higher
  • 1/4 cup mayo
  • 1 tbsp yellow mustard
  • 1 tsp salt
  • Ground black pepper to taste


  • To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top followed by eggs. Cook on High Pressure for 4 minutes.
    Instant Pot Potato Salad
  • Release pressure immediately by turning valve to Venting aka Quick Release, open the lid and transfer eggs to an ice bath. Drain potatoes, then drizzle them with pickle juice and vinegar right in Instant Pot and stir. Remove inner stainless steel pot from the Instant Pot and set aside to cool off.
    Instant Pot Potato Salad
  • In the meanwhile, chop pickles, celery and red onion. Add them to the pot with potatoes.
    Instant Pot Potato Salad
  • Peel the eggs, chop egg whites and mash egg yolks with a fork. Add both to the pot with potatoes along with yogurt, mayo, mustard, salt and pepper. Stir gently until combined, cover and refrigerate for a few hours to allow flavors to blend.
    Instant Pot Potato Salad
  • Serve cold.
    Instant Pot Potato Salad

To make ahead: It can be made up to 24 hours ahead and kept in the fridge until you're ready to serve.

    Store: Refrigerate in an airtight container for up to 3 days. Do not freeze.


      • Mustard: Dijon mustard will work and any mustard I use is wet – from a bottle.
      • Yogurt: 0% yogurt will lack flavor, so use at least 2%.


      Calories: 147kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 515mg | Potassium: 456mg | Fiber: 2g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 19mg | Calcium: 47mg | Iron: 1mg
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      10 comments on “Instant Pot Potato Salad

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      1. 5 stars
        This method of making potato salad has become my favorite! I have made potato salad more this summer than ever before. It is so good and easy and delicious. I use a combination of red and German yellow potatoes. I have always put a vinegar dressing on my potatoes when they are warm. This is just SO much better. No peeling hot potatoes! Thank you for this “go to” recipes.

      2. 5 stars
        I’ve made this twice so far, turned out perfect! I like how much easier it is to cook the potatoes and eggs at the same time, then just mix everything together. I wasn’t sure how we would yogurt and less mayo, but we couldn’t really tell the difference! Great recipe!

      3. I cooked my potatoes and eggs for four minutes and did a quick release. Maybe my potatoes were too large but they were very hard and my eggs were not done. I made another batch cut my potatoes smaller But they turned out hard again I put them back on and cook them for another two minutes and they were much better. I just cooked my eggs separately. I added some fresh dill from my garden and chives which I thought really Improved the flavor. I used red potatoes. So what am I doing wrong?

        1. Hard to tell… Make sure you cook on high pressure and not low pressure. Even baby potatoes are done for me in 5 mins. Make sure your pot pressurizes. If you cook them for 6 minutes next time that could help too. Red potatoes should not be a problem.

      4. 5 stars
        That was very good! My first time making a potato salad, and I thought that there was too much vinegar at first, but the next day it was perfect. We planned to share with relatives, but husband ate it all. Thank you Olena! All your recipes are very good. You should write a book.

          1. 5 stars

            Tried your potato salad tonight! It was a huge success! Thank you! I allowed 1/4 tsp of red pepper flakes into recipe lol when my back was turned another 1/4 tsp was snuck in. Hubby got a bit of a glare but it turned out great. Definitely going take this again.

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