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–+ servings
Instant Pot potato salad served in glass bowl and pepper mill behind on a counter.
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5 from 9 votes

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!
Prep Time20 minutes
Cook Time4 minutes
Pressure Build Up Time10 minutes
Total Time34 minutes
Course: Salad
Cuisine: American
Servings: 10 servings
Calories: 147kcal
Author: Olena Osipov

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
US Customary - Metric

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.
  • 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.

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

Serving: 1cup | Calories: 147kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 515mg | Fiber: 2g | Sugar: 2g