Instant Pot Potato Salad Recipe

There's something about the comforting aroma of freshly cooked potatoes that instantly makes a kitchen feel like home. This Instant Pot Potato Salad delivers creamy, tangy perfection with minimal effort, making it a must-have side dish for picnics, barbecues, and busy weeknight dinners.

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I first discovered this method during a rushed Fourth of July morning when stove space was limited. Now, it's my go-to recipe any time I need a crowd-pleasing, easy, and make-ahead side that everyone loves. Get ready to transform humble potatoes into a dish that practically disappears from the table.

Why You'll Love This Instant Pot Potato Salad

Get ready to fall head over heels for the easiest and creamiest potato salad you've ever made. This Instant Pot Potato Salad takes all the guesswork out of achieving perfectly tender potatoes without the fuss.

First, it saves a ton of time. Thanks to the Instant Pot, you can cook the potatoes and eggs together in just minutes, cutting down your prep significantly compared to traditional stovetop methods.

Second, it’s practically foolproof. No more worrying about undercooked centers or overboiled mushy potatoes. The Instant Pot nails it every single time with perfect texture.

Third, it’s ideal for feeding a crowd on a budget. Simple pantry staples combine to create a delicious and filling dish that won't break the bank.

Finally, it’s endlessly customizable. You can tweak the add-ins and dressing to suit your taste, making it a versatile favorite for every gathering or personal craving.

Ingredients Notes

The beauty of this Instant Pot Potato Salad is that it uses straightforward ingredients, but each one plays an essential role in building flavor and texture.

Potatoes are the star of the show, and I recommend using Yukon Golds. Their creamy texture holds up well under pressure and absorbs the dressing beautifully without falling apart.

Eggs are cooked right alongside the potatoes in the Instant Pot, adding richness and classic flavor. Plus, it saves you from dirtying another pot — always a win in my book.

Mayonnaise forms the creamy backbone of the dressing. I like using a good-quality, full-fat mayo for the best flavor and silky texture. If you prefer a lighter version, a mix of mayo and Greek yogurt also works beautifully.

Dijon mustard provides a gentle tang and a touch of sharpness that cuts through the richness of the potatoes and mayo. It’s a small ingredient that makes a big impact.

You won't need any special equipment beyond your Instant Pot and a large mixing bowl. A potato masher or sturdy spoon helps to gently mix everything without overworking the potatoes.

How To Make This Instant Pot Potato Salad

Making this Instant Pot Potato Salad is so easy that you'll wonder why you ever did it any other way.

Start by peeling and cutting your potatoes into bite-sized cubes. Place them in the Instant Pot on a trivet or steamer basket, along with the eggs sitting right on top. Add a cup of water to the bottom and seal the lid.

Set your Instant Pot to cook on high pressure for just 4 minutes. It sounds almost too quick, but trust the process. The potatoes and eggs cook perfectly in that short time.

Once the timer beeps, perform a quick pressure release. Carefully remove the eggs and plunge them into an ice bath for easy peeling, then set the potatoes aside to cool slightly.

While everything cools, whip up the dressing by combining mayonnaise, Dijon mustard, a splash of vinegar, salt, pepper, and a little bit of sugar for balance. Adjust seasoning to taste — the dressing should be tangy and slightly sweet.

Chop your peeled eggs and gently fold them into the potatoes along with the dressing. Stir just enough to combine without breaking up the potatoes too much. Refrigerate for at least an hour before serving for the best flavor.

In under 30 minutes, including prep and cook time, you'll have a creamy, tangy potato salad that's ready to be the star of any meal.

Storage Options

Instant Pot Potato Salad stores beautifully, making it a fantastic make-ahead option.

Transfer the salad to an airtight container and refrigerate it promptly. It will stay fresh and flavorful for up to 4 days, perfect for planning ahead for events or enjoying leftovers.

If you need to make it even further in advance, you can cook the potatoes and eggs up to two days ahead and assemble the salad the day you need it.

To rehydrate the salad after refrigeration, stir in a spoonful of mayo or a splash of milk if it seems a bit dry. Serve chilled straight from the fridge or let it sit at room temperature for about 15 minutes to soften slightly.

Variations and Substitutions

One of the joys of potato salad is how easy it is to customize to your taste or pantry ingredients.

For a tangier flavor, swap half the mayo for sour cream or Greek yogurt. This adds a slight zip that's super refreshing, especially in hot weather.

If you like a little crunch, fold in diced celery, red onion, or even some chopped pickles. They add a wonderful texture and extra burst of flavor.

For a smoky twist, crumble in some cooked bacon or a dash of smoked paprika. It brings a whole new depth to the classic dish.

Feeling herbaceous? Stir in a handful of chopped fresh dill, parsley, or chives. Fresh herbs make the salad feel lighter and more vibrant.

Don't be afraid to experiment. This Instant Pot Potato Salad is a blank canvas ready for your own delicious ideas!

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