Instant Pot Potato Salad

This Instant Pot potato salad recipe makes a classic, delicious side dish that will become a staple at all your potlucks, tailgates and cook outs.

And making it in your Instant Pot makes it super quick and simple. I absolutely love that I can cook the eggs and potatoes together.

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How to make Instant Pot potato salad

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this Instant Pot potato salad recipe, you will need the following:

• red potatoes
• eggs
• mayonnaise (I recommend Trader Joe’s, Duke’s or Hellmann’s)
• sweet pickle relish
• dijon or spicy brown mustard
• honey
• apple cider vinegar
• garlic powder
• salt and pepper
• Optional garnishes: chopped fresh parsley or diced green onions

Making Instant Pot potato salad

Add one cup of water to the Instant Pot, and place a steamer basket on top.

Place the diced potatoes in the steamer basket, and arrange the eggs on top.

Place the lid on, and lock it, and cook for 5 minutes on manual high pressure.

While the potatoes and eggs are cooking, go ahead and whisk together the mayo, mustard, honey, sweet pickle relish, apple cider vinegar in a large mixing bowl (Note: we will be adding the potatoes and eggs later).

Add a pinch of salt and pepper to the dressing, whisk to combine and set aside.

Once the 5 minutes of manual high pressure are complete, allow the pot to naturally release for 5 additional minutes, and the quick release the remaining pressure after that.

Place the eggs in an ice water bath to cool them and stop the cooking. (Hint: Tongs are very helpful for this!) Also, the ice will likely melt from the heat of the eggs.

Carefully add the hot potatoes to the larger mixing bowl on top of the dressing.

Add the garlic powder, plus about 1/2 teaspoon of salt and 1/4 teaspoon pepper on top of the potatoes.

After the eggs have cooled for about 3 to five minutes, peel them, dice them to desired size, and add them to the large mixing bowl, on top of the potatoes.

Stir everything to combine until everything is coated with the dressing.

Taste the Instant Pot potato salad to check your salt and pepper preference; add more if desired.

Refrigerate to cool. Toss the salad in the dressing one more time prior to serving. Garnish with green onions and/ or parsley.

Serve and enjoy! And y’all let me know if you try it.

Storage and leftovers

So how long is potato salad good in the fridge? Up to 5 days if stored properly, in a covered container.

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Instant Pot Potato Salad

This Instant Pot potato salad recipe makes a classic, delicious side dish that will become a staple at all your potlucks and cook outs.

Course Salad, Side Dish

Cuisine American

Keyword instant pot potato salad, instant pot potato salad recipe

Prep Time 8 minutes

Cook Time 15 minutes

Total Time 23 minutes

Servings 8

Calories 222 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 1 cup water for steaming
• 2 pounds red potatoes – diced
• 3 eggs
• 1/2 cup mayonaise (I recommend Trader Joe’s, Duke’s or Hellmann’s)
• 1/4 cup sweet pickle relish
• 1/4 cup dijon or spicy brown mustard (I am using Trader Joe’s spicy brown)
• 1 Tablespoon honey
• 2 Tablespoons apple cider vinegar
• 1/4 teaspoon garlic powder
• salt and pepper – to taste
• Optional garnishes: chopped fresh parsley or diced green onions)

Instructions

1. Add one cup of water to the Instant Pot, and place a steamer basket on top.

2. Place the diced potatoes in the steamer basket, and arrange the eggs on top.

3. Place the lid on, and lock it, and cook for 5 minutes on manual high pressure.

4. While the potatoes and eggs are cooking, go ahead and whisk together the mayo, mustard, honey, sweet pickle relish, apple cider vinegar in a large mixing bowl (Note: we will be adding the potatoes and eggs later). 

5. Add a pinch of salt and pepper to the dressing, whisk to combine and set aside.

6. Once the 5 minutes of manual high pressure are complete, allow the pot to naturally release for 5 additional minutes, and the quick release the remaining pressure after that.

7. Place the eggs in an ice water bath to cool them and stop the cooking. (Hint: Tongs are very helpful for this!)

8. Carefully add the hot potatoes to the larger mixing bowl on top of the dressing. 

9. Add the garlic powder, plus about 1/2 teaspoon of salt and 1/4 teaspoon pepper on top of the potatoes.

10. After the eggs have cooled for about 3 to five minutes, peel them, dice them to desired size, and add them to the large mixing bowl, on top of the potatoes.

11. Stir everything to combine until everything is coated with the dressing.

12. Taste to check your salt and pepper preference; add more if desired.

13. Refrigerate to cool. Toss the salad in the dressing one more time prior to serving.

Recipe Notes

To make the eggs on the stovetop, you can use my easy peel hard boiled egg instructions. And for the diced potatoes, just boil or steam them until they are fork tender, about 10 minutes.

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

This recipe makes 6 large – 8 medium sized portions.

Nutrition Facts

Instant Pot Potato Salad

Amount Per Serving

Calories 222 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 67mg22%

Sodium 285mg12%

Potassium 549mg16%

Carbohydrates 23g8%

Fiber 2g8%

Sugar 6g7%

Protein 4g8%

Vitamin A 200IU4%

Vitamin C 9.9mg12%

Calcium 25mg3%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.