You will fall in love with making Instant Pot Potato Salad where potatoes and eggs cook at same time. Creamy, tangy and zesty side dish that is a must for all summer gatherings!
Table of contents
This Instant Pot potato salad is a pressure cooker spin-off of my healthy potato salad. Both have a Ukrainian flare to the recipe.
Made with tender potatoes, a tangy mustard-mayo-yogurt coating, crunchy pickles, crispy celery, zesty dill, and of course hard boiled eggs.
It’s all done in one pot for easy prep, with simple ingredients and it comes together super quick. Yes, it does take Instant Pot to build up pressure for 10 minutes, but the cook time is only 4 minutes.
Why This Recipe Works?
- 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.
- Same classic potato salad taste!
Ingredients You Will Need
Basic ingredients are all that’s needed. This Instant Pot potato salad recipe is very customizable. You can substitute, omit or add certain ingredients, seasonings, and flavors.
- Potatoes – I like to use Yukon gold potatoes or red potatoes as the types of potatoes for potato salad in Instant Pot.
- Eggs – You’ll need 4 large eggs.
- Pickles and pickle juice – A timeless ingredient that gives the potato salad a crunchy tangy dill flavor.
- White vinegar – White wine or apple cider vinegar will work as well.
- Diced celery and chopped red onion – A crispy crunchy element that adds a bit of texture to an otherwise creamy salad.
- Yogurt, mayo and mustard – You want the yogurt to be at least 2% fat. I like to use mustard from a bottle, it’s pourable and much easier to mix together.
- Salt and pepper – A simple seasoning needed to bring everything together.
Optional Add Ins
- 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.
- If you have a jar of relish on hand and would prefer to use it instead of chopped pickles, go for it.
- Add a little heat with some chopped jalapenos.
- Added herbs and spices such as paprika, old bay seasoning, chives, dill, thyme, or green onion.
How to Make Potato Salad in the Instant Pot
This recipe will work in any brand of electric pressure cooker!
Add cold water, potatoes, and eggs (in that order) to your 6 or 8 qt Instant Pot, using a trivet or steamer 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.
Adding just a splash of vinegar to the potatoes immediately after cooking, will give it extra flavor without overpowering anything.
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 and ground black 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
- Check raw eggs for small cracks before adding them to Instant Pot. This will prevent odd shaped boiled eggs.
- Cut the potatoes to a similar size not smaller than 1 inch cubes to avoid overcooked potatoes.
- Release pressure right away to avoid mushy potatoes.
- 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.
I like to use Yukon gold or red potatoes for any potato salad. They have lower starch content and hold together well even under pressure. Russet potatoes will fall apart and are best to use for Instant Pot potato soup.
You can if you want to but the skin of Yukon Gold or red potatoes is thin enough for a pleasant texture. If you do keep the skin on, don’t forget to give them a good scrub.
Yes and yes. Cook time will stay the same in both cases. Only thing is you might have to use a large bowl for mixing the salad, if doubling the recipe in 6 quart Instant Pot.
Can I Make It Ahead?
Yes. I feel like making Instant Pot potato salad ahead of time is the best because it tastes so much better chilled. Make it up to 2-3 days in advance.
Just refrigerate in an airtight container until ready to serve. The flavors will become even better! Same goes for the leftovers.
I do not recommend to freeze the salad as potatoes lose their structure and change taste once thawed.
Consider using your electric pressure cooker for the main dish. Transfer potatoes to cool and mix the salad in a large mixing bowl, and make Instant Pot ribs in it.
More Instant Pot Side Dishes
- Instant Pot baked potatoes
- Instant Pot mashed potatoes
- Instant Pot corn on the cob
- Instant Pot baked beans
- Instant Pot steamed vegetables
Alternately, browse 12 more summer Instant Pot recipes!
Instant Pot Potato Salad
- 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.
- In the meanwhile, chop pickles, celery and red onion. Add them to the pot with potatoes.
- 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. Serve cold.
- To make ahead and store: It can be made and refrigerated for up to 2-3 days ahead. Do not freeze.
- You don’t have to peel red or yukon gold potatoes but you can. Don’t cut smaller than 1 inch cubes or use Russet potatoes because they will fall apart.
- Dijon mustard and any light color vinegar will work.
- 0% yogurt will lack flavor, so use at least 2%.