This Instant Pot Potato Salad is a quick and easy take on a classic Summer side. Potatoes and eggs are cooked together in the instant pot then tossed in a creamy, tangy dressing!
I have a mild obsession with potato and pasta salads. I’ll skip the hot dogs and go to town on all the summer-y side dishes and desserts. I know you’re with me!
This simple ingredient list comes together to create a perfectly textured and flavor packed summer side!
- Yukon Gold Potatoes – use Yukon gold for their fluffy texture, but russet or red potatoes will work as well.
- Eggs – hard boiled right in the instant pot with the potatoes then peeled and chopped for a bit of egg in every bite!
- Cold Water – using cold water in this recipe allows the instant pot to take a little longer to come to pressure which cooks the potatoes and eggs properly.
- Mayonnaise, Sour Cream, Apple Cider Vinegar, Pickle Juice, Dijon Mustard, and Hot Sauce – make up an ultra creamy, slightly tangy potato salad dressing with a slight kick of heat.
- Garlic Powder, Smoked Paprika, Pepper, and Salt – a simple seasoning blend that adds another layer of delicious flavor to this already flavorful recipe.
- Sweet Pickles – chopped and incorporated into the salad for a sweet crunch of texture.
- Red Onion – have a strong flavor so make sure you dice them pretty small.
How to make
The best part about this recipe is that the eggs and potatoes cook together right in your instant pot!
- Place cubed potatoes into your instant pot and cover with 4 cups of cold water. Place eggs on top.
- Close and lock the lid then cook on HIGH pressure for ZERO minutes (yes, you set the timer on the instant pot to zero, but it doesn’t actually cook for zero minutes. The instant pot still takes time to come to pressure).
- Do a quick release then remove the eggs and immediately plunge them into an ice bath. Once they’re cool enough, peel and chop.
- Drain the potatoes then pour them into an even layer on a baking sheet. Drizzle with vinegar and sprinkle with 1/2 teaspoon salt. Set aside to cool.
- In a large bowl, whisk together mayo, sour cream pickle juice, dijon, hot sauce, another 1/2 teaspoon salt, garlic powder, smoked paprika, and pepper.
- Add in chopped pickles, red onion, chopped eggs, and cooled potatoes.
- Fold together using a rubber spatula then cool in the fridge before serving!
How long do you steam potatoes in the instant pot?
Cook the potatoes and eggs in a 6 quart instant pot for ZERO minutes at HIGH pressure…yep, you read that right.
Although you set the timer on the instant pot to zero, it doesn’t actually cook for zero minutes. The instant pot takes time to come to pressure. During that time, the potatoes and eggs cook!
Do you peel the potatoes?
Peeling or not peeling potatoes for potato salad is a personal choice. You don’t have to, but I definitely prefer to peel the potatoes, because I don’t love the texture of the peel. If you’d rather leave the peel on, feel free!
Do you need to cook the eggs first?
Nope! The eggs cook right in the instant pot for super easy prep! No need to cook them first.
Potato salad is super customizable — There are so many routes you can take. I love this recipe as it is but if you want to switch things up, here are some add-in ideas!
- Dried fruit. Mix in some raisins or dried cranberries for a sweet flavor and chewy texture.
- Nuts. Add a bit of crunch with some walnuts, pecans, or even pistachios. Give them another layer of flavor by toasting and lightly salting them!
- Meat. Crumled bacon or diced ham are delicious.
- Veggies. You can finely chop some celery, bell peppers, or even mushrooms to mix in to the potato salad.
- Add fruit. Yep. Sounds weird, but diced green apple is absolutely delicious in potato salad.
If you don’t have an instant pot, check out my classic potato salad recipe instead!
What to serve with potato salad
Potato salad is a classic side dish most often served in the Summer at potlucks or grill-outs. I love to serve it next to some Summery entrees and other classic side dishes!
How to store
Leftover potato salad will last for up to 5 days in an airtight container in the fridge.
I don’t recommend freezing it because the texture will be affected.
Instant Pot Potato Salad
Equipment for this recipe
- 3 pounds Yukon gold potatoes peeled and cut into 1 inch cubes
- 4 cups cold water
- 6 large eggs
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt divided + more to taste (I used about 1 1/2 teaspoons)
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons pickle juice
- 2 tablespoons dijon mustard
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 cup sweet pickles chopped
- 1/2 small red onion finely diced
- Add cubed potatoes to a 6 quart instant pot.
- Cover with 4 cups cold water.
- Place eggs on top.
- Close and lock lid. Make sure the valve is pointed toward SEALING.
- Cook on HIGH Pressure for zero minutes (yes, zero minutes is correct, it takes time for the Instant Pot to come to pressure, which cooks the potatoes/eggs).
- Once the cook time is up, immediately flip the pressure valve to do a quick release.
- Quickly remove the eggs and plunge them into an ice bath. Peel and chop once they’re cool enough to handle.
- Gently and quickly drain the potatoes, then pour the drained potatoes out in an even layer on a 9x13 inch baking sheet.
- Drizzle with vinegar and sprinkle with 1/2 teaspoon salt. Set aside to cool for 30 minutes.
- In a large bowl, whisk together mayo, sour cream, pickle juice, dijon, hot sauce, remaining 1/2 teaspoon salt, garlic powder, smoked paprika, and pepper.
- Add in chopped pickles, finely diced red onion, chopped eggs, and cooled potatoes. Gently fold into the sauce using a rubber spatula.
- Cover and cool in the fridge until chilled.
- Taste and re-season, if necessary, then serve and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.