Go Back
+ servings

Instant Pot Potato Salad

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!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Side Dish, Snack/Appetizer
Cuisine: American, German
Keyword: creamy, hard boiled eggs, instant pot, yukon gold potatoes
Servings: 8 people
Calories: 275kcal
Author: Jennifer Debth
Scale

Ingredients

  • 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

Instructions

  • 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!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1person | Calories: 275kcal | Carbohydrates: 36g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 708mg | Potassium: 827mg | Fiber: 4g | Sugar: 4g | Vitamin A: 413IU | Vitamin C: 35mg | Calcium: 65mg | Iron: 2mg