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Classic potato saladin a clear glass dish with spoon

Classic Potato Salad

This classic potato salad is a summer staple, perfect for barbecues and pot lucks!
Course Salad, Side Dish
Cuisine American
Keyword classic potato salad, instant pot potato salad, potato salad
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 8
Calories 222 kcal
Author Marjorie @APinchOfHealthy


  • 1 cup water (Only if you are using the Instant Pot. See notes for stovetop modified instructions.)
  • 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)


  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.

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
Classic 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.