You will fall in love with making Instant Pot Potato Salad where potatoes and eggs cook at same time, in one pot! Creamy, tangy and zesty side dish that is a must for all summer gatherings!
Dump and go Instant Pot recipes like this one, Instant Pot chicken and potatoes and Instant Pot chicken and rice make me love my Instant Pot so much!
Table of Contents
- Why You Will Love Instant Pot Potato Salad
- What Are The Best Potatoes for Potato Salad?
- Ingredients for Instant Pot Potato Salad
- How to Make Instant Pot Potato Salad
- Should I Peel the Potatoes?
- Can I Double or Cut the Recipe in Half?
- Can I Make Potato Salad in Instant Pot Ahead?
- More Tips for Best Results
- Potato Salad Add Ins
- More FAQs
- What to Serve Instant Pot Potato Salad with?
- More Potato Recipes to Try
- More Instant Pot Side Dishes
- Instant Pot Potato Salad Recipe
This Instant Pot potato salad is a pressure cooker spin-off of my healthy potato salad. Both have a Ukrainian flare to the recipe.
Potato salad in Instant Pot is made with tender potatoes, a tangy creamy dressing, crunchy pickles, crispy celery, fresh dill, and of course hard boiled eggs.
Why You Will Love Instant Pot Potato Salad
- It’s all done in one pot for easy prep, with simple ingredients and it comes together super quick.
- A great make ahead dish because it’s best served cold and stays fresh for up to 3 days.
- Same classic potato salad taste!
- Serve it with Instant Pot ribs, crockpot BBQ pulled chicken and of course Instant Pot corn on the cob.
What Are The Best Potatoes for Potato Salad?
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.
Ingredients for Instant Pot Potato Salad
This Instant Pot potato salad recipe calls for basic ingredients and is very customizable.
- Potatoes: I like to use Yukon gold potatoes or red potatoes.
- Eggs: You’ll need 4 large eggs.
- Pickles and pickle juice: A timeless ingredient that gives the potato salad in Instant Pot 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.
How to Make Instant Pot Potato Salad
Here is how to make potato salad in Instant Pot. Instant Pot potato salad recipe will work in any brand of electric pressure cooker like Instant Pot, Ninja Foodi or Cosori.
My favorite part about this potato salad is that you cook potatoes and eggs in Instant Pot at same time, and even mix the potato salad right in Instant Pot!
To the bottom of Instant Pot, add a trivet or steamer basket for potatoes. Add cold water, potatoes, and eggs in this order to your 6 or 8 quart Instant Pot. Close the lid, set valve to Sealing position and Pressure cook on High Pressure for 4 minutes.
Do a quick release once the cooking time is over, otherwise your potatoes in Instant Pot will overcook. Open the lid.
Transfer hard boiled 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 Instant pot inner 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, mayonnaise, mustard, salt and ground black pepper to the Instant pot with the potatoes and stir gently to combine.
Cover potato salad in Instant Pot with a silicone lid and refrigerate for a few hours. Serve Instant Pot potato salad cold once the flavors have blended and become even better.
Should I Peel the Potatoes?
You can peel potatoes 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.
Can I Double or Cut the Recipe in Half?
Yes and yes. You can double this Instant Pot potato salad recipe or cut it in half. 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 Potato Salad in Instant Pot 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 store in an airtight container in refrigerator until ready to serve. The flavors will become even better! Same goes for the leftovers.
You can also just cook the potatoes and eggs up to 1-2 days in advance and refrigerate until you are ready to assemble your Instant Pot potato salad.
I do not recommend to freeze potato salad as potatoes lose their structure and change taste once thawed.
More Tips for Best Results
- Check raw eggs for small cracks before adding them to Instant Pot. This will prevent odd shaped boiled eggs.
- 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.
Potato Salad Add Ins
Here are so many additions you can add to your Instant Pot potato salad based on what you have on hand and your taste.
- 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 pickles 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.
- Add fresh herbs and spices such as paprika, old bay seasoning, fresh chives, dill, thyme, or green onion.
More FAQs
You can still make this Instant Pot potato salad even if you don’t have a steamer basket or trivet, but your potatoes will come out more watery and less firm as they will cook in the water. All Instant Pot models come with a trivet, so I hope you have at least a trivet.
For single serving of the recipe you can use any size of Instant Pot. If you double the recipe, it’s best to use 8 quart or 10 quart Instant Pot. You can still cook potatoes and eggs in 6 quart Instant Pot, but I recommend to mix it in a large bowl afterwards.
Cut the potatoes to a similar size not smaller than 1-inch cubes to avoid overcooked potatoes.
What to Serve Instant Pot Potato Salad with?
This Instant Pot potato salad is a perfect side dish for grilling favorites like grilled BBQ chicken breast or turkey burgers.
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 pulled pork or Instant Pot BBQ chicken breast in it.
More Potato Recipes to Try
More Instant Pot Side Dishes
- Instant Pot baked potatoes
- Instant Pot potatoes
- Instant Pot mashed potatoes
- Instant Pot baked beans
- Instant Pot steamed vegetables
- Instant Pot mac and cheese
Alternately, browse 12 more summer Instant Pot recipes and 45 healthy Instant Pot recipes!
Instant Pot Potato Salad
Equipment
Ingredients
- 2 lbs yukon gold or red potatoes, 1-2 inch cubes
- 4 large eggs
- 1 tbsp pickle juice
- 1 tbsp white vinegar
- 3 (1 cup) dill pickles , 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, prepared
- 1 tsp salt
- Ground black pepper, to taste
Instructions
- 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.
Notes
- 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%.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best potato salad recipe ever! I’ve made it several times now exactly as its written and it comes out perfect every time, and everyone loves it.
So glad to hear that you enjoyed it!
I’m am lily, I love to cook.
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.
Yeah, so glad to hear! Such a timesaver.
I want to try this recipe but I only have 2% fat yogurt with vanilla. Do you think it’ll make a difference?
Potato salad with vanilla yogurt will not taste good. You need plain yogurt.
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!
Awesome! I agree on both aspects, Verna. Glad you all enjoyed. 🙂
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?
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.
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.
Best.
Awe, you are so welcome! So happy to hear you are enjoying my recipes, Lena!
Lena,
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.
Haha. That’s so great! It sounds like you have a new favorite, Teri!