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!

Cauliflower potato salad and Russian potato salad are other summer reader-favorites around here!

Instant Pot potato salad served in glass bowl and pepper mill behind on a counter.

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.

Serve it with healthy black bean burgers, healthy salmon burgers or ground chicken burgers for a quick and healthy summer lunch or dinner idea!

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

Potatoes with vinegar in the pot, pickles, celery, eggs, red onion, mayo, mustard, yogurt, salt and pepper.

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!

Chopped potatoes and whole eggs on top of them inside Instant Pot.

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.

Transfering cooked egg with tongs into an ice bath.

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.

Cooked potatoes, chopped red onion, pickles, celery, eggs, yogurt, mayo and seasonings in the stainless steel pot.

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.

Stirred potato salad with a metal spoon right inside the pressure cooker.

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.


What are the best potatoes to use?

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.

Do I have to peel the potatoes?

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.

Can I double or half the recipe?

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.

Instant Pot potato salad served in glass bowl and pepper mill and towel on a counter.

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.

Serving Recommendations

This Instant Pot potato salad is a perfect side dish for grilling favorites like Greek chicken kabobs 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 ribs in it.

More Instant Pot Side Dishes

Alternately, browse 12 more summer Instant Pot recipes!

Instant Pot potato salad served in glass bowl and pepper mill behind on a counter.
Instant Pot potato salad served in glass bowl and pepper mill behind on a counter.

Instant Pot Potato Salad

Instant Pot Potato Salad is creamy, tangy and zesty side dish where potatoes and eggs cook at same time. A must for all summer gatherings!
5 from 9 votes
Servings 10 servings
Calories 147
Prep Time 20 minutes
Cook Time 4 minutes
Pressure Build Up Time 10 minutes
Total Time 34 minutes



  • 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


  • 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.
  • Release pressure immediately by turning valve to Venting, 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.
  • 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%.


Serving: 1cup | Calories: 147kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 515mg | Fiber: 2g | Sugar: 2g
Course: Salad
Cuisine: American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    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.

  2. 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.

  3. 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!

  4. 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.

  5. 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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