Instant Pot Potato Salad

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!

Yukon gold or red potatoes Eggs Pickle juice White vinegar Dill pickles Celery ribs Red onion Yogurt Mayo Yellow mustard Salt and pepper

Ingredients You Need

Add cold water, cubed potatoes, and eggs 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 potatoes but keep in the Instant Pot. Drizzle with 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, add them to the pot with the potatoes. Remove eggs from ice bath and peel. Chop egg whites, mash the egg yolks with a fork.


Add eggs, yogurt, mayo, mustard, salt and ground black pepper to the potatoes and stir gently to combine. Cover and chill.



It can be made and refrigerated for up to 2-3 days ahead. Do not freeze.

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