Instant Pot Potato Salad

Instant Pot Potato Salad is quick, easy and ready in less than 30 minutes in the pressure cooker. My secret ingredient makes this the best Potato Salad around.

Instant Pot Potato Salad

Get this. Fully prepared potato salad in under 30 minutes when you use your Instant Pot, Mealthy MultiPot or Pressure Cooker.

I kid you not. You will cook the eggs and potatoes at the same time AND in the same pot.

Back in 1997 I began showing Tonkinese cats in CFA. My first cat was named Oliver Twist.

Another Tonkinese breeder named Carol Mackay was there and taught me some stuff about showing cats. It was way more involved that I had ever realized.

As I got to know the other Tonkinese breeders and started hanging out with them and benching with them, each show, we would bring food to share. Carol’s specialty was deviled eggs. Hers were the best I have ever had.

Carol passed away 18 years ago from stomach cancer. My Instant Pot Potato Salad recipe is dedicated to her, as I used many of the ingredients she used in her deviled eggs.

Cast of Ingredients for Instant Pot Potato Salad

My Instant Pot Potato Salad recipe is so very easy and the eggs cook with the potatoes right in the Instant Pot, Mealthy MultiPot or Pressure Cooker.

Ingredients for Instant Pot Potato Salad

• Potatoes
• Eggs
• Onion
• Pickles
• Mayonnaise
• Mustard
• TOG Seasoning and Salt

I’ll show you two ways of cooking the eggs. Both are fantastic.

Just Take Me To the Instant Pot Potato Salad Recipe Ever!

I get so many comments and questions on my posts, so I try to provide as much information as possible about the recipe to help you, my readers.

I try to provide as many tips and tricks and answer anticipated questions, so your recipe will be the best, the very first time, including how and why my methods work. This extra bit of information should help to provide you with a perfect cooking experience every time.

If you would rather skip right to the recipe or video, please scroll to the bottom of this page, where you will find the full and complete printable recipe.

Soak Potatoes in Water Image

Chop the potatoes into cubes. For really delicious Instant Pot Potato Salad make sure to soak the potatoes in a medium mixing bowl full of water for 30 minutes to remove some starch.

Soak Potatoes Before Cooking

• If you soak the potatoes for 30 minutes, much of the starch will rinse away.
• The potatoes will be much fluffier and tastier.

You don’t have to soak the potatoes, but trust me, it does make a difference!

Some people like to leave the skins on for Instant Pot Potato Salad. Try it both ways and see which you prefer.

Grease a Loaf or Round Pan Well

Can Eggs Be Cooked at the Same Time as Potatoes for Instant Pot Potato Salad?

• Yes.
• You can cook the eggs at the same time and then peel off the shells.
• Another way incorporates my Instant Pot Hard Boiled Egg Loaf recipe.

The recipe card below will explain both ways to cook the eggs for Instant Pot Potato Salad.

If you do go with the egg loaf recipe, make sure to grease a loaf pan with coconut oil, or the oil of  your choice. Eggs stick a whole heck of a lot.

You can use my egg loaf method with my Pressure Cooker Classic Red Bliss Potato Salad (Instant Pot) recipe too!

Crack the Eggs into the Loaf Pan

Genius right!

I like extra eggs in my Potato Salad Recipe. Other prefer to use just four. Six is good too.

We love eggs and with Carol in mind, I created this Pressure Cooker Low Carb Deviled Egg Salad Roll Ups recipe. It’s delish and low carb.

Another great potato salad recipe to make is my Instant Pot Classic Red Bliss Potato Salad, recipe. Skins on is a must here.

For those who want to add a little fiber and health, check out my Instant Pot Potato Salad with Carrots recipe, so that you can sneak in a  vegetable.

Place Loaf Pan on Top of Chopped Potatoes

So,  if you are preparing for a picnic, don’t forget about my Instant Pot Pressure Cooker Baked Beans. They are one of my most popular recipes.

If you like the loaf pan in the photo above, here is the link to buy it.

Steaming the potatoes above water is really the only way to go, so that the potatoes do not become waterlogged.

In the photo you see my RSVP steamer basket, but since this recipe was created, I now much prefer the Salbree Steamer/Strainer Basket. It is the original of this type and comes in three sizes, to fit any size Instant Pot, Mealthy MultiPot or Pressure Cooker you own.

Place Eggs on top of Potatoes

This is the Old Fashioned way to cook the Eggs with the Potatoes.

It will work out well too, but then you have to deal with pealing the Shells. For a whole pot of hard boiled eggs to keep in the fridge for snacks, Instant Pot Hard Boiled Eggs (Pressure Cooker) use my recipe. It’s the most popular around and you don’t need to watch the clock or use an ice bath.

Whisk up the Potato Salad Dressing

While the eggs and potatoes are cooking, it is a great time to prepare the dressing. I use my Rösle stainless steel flat whisk to make quick work of it.

What makes my Instant Pot Potato Salad really special is my TOG House Seasoning in place of regular salt.

Put it All Together

The dressing melts right into the warm potatoes.

A baking rack is the fasted way to chop the eggs. However, for larger chunks of eggs, just hand chop.

Make sure to save some slices to garnish.

Love side dishes? You are in luck. There are hundreds on my to drool over on my blog.

Instant Pot Potato Salad

Sprinkle with Paprika for color, if desired.

More Instant Pot Potato Recipes to Make

• Pressure Cooker Syracuse Salt Potatoes from New York
• Instant Pot Mashed Potatoes (Pressure Cooker)
• Pressure Cooker Sweet Potato Casserole (Instant Pot)
• Pressure Cooker Turkey Meatloaf & Potatoes {Instant Pot}

This Instant Pot Potato Salad pairs nicely with My Favorite BBQ Baby Back Ribs.

Kitchen Equipment and Essentials

• Instant Pot, Mealthy MultiPot or Pressure Cooker
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Culina Stackable (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
• Alpha Armour Salt Box with Spoon
• Bellemain Porcelain Ramekins
• John Boos Maple Wood Cutting Board
• Salbree Steamer Basket
• Small Size Loaf Pan
• 1.5 Quart Stainless Steel “Pot in Pot” Bowl
• This Old Gal’s Homemade Seasoned Salt

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Here’s the handy printable recipe:

Instant Pot Potato Salad

4.85 from 13 votes

Print Pin Rate

Course: Side Dish

Cuisine: Americana

Prep Time: 10 minutes

Cook Time: 4 minutes

Pressure Release: 1 minute

Total Time: 14 minutes

Servings: 8 servings

Calories: 289

Author: Jill Selkowitz

Ingredients

• 2.5 pounds Russet Potatoes (peeled/cubed)
• 1 1/2 cups Water
• 4-6 Eggs

Dressing

• 3/4 cup Mayonnaise
• 2 Tablespoons Fresh Flat Leaf Parsley (chopped)
• 2 Tablespoons Dill Pickles (chopped)
• 1 stallk Fresh Celery (chopped)
• 1/4 cup Scallions (chopped)
• 1 Tablespoon Yellow Mustard
• 1 Tablespoon Fresh Dill Weed (optional)
• 2 teaspoon TOG House Seasoning (or to taste)
• 1 teaspoon Dill Pickle Juice
• 1/2 teaspoon Sea Salt

Garnish

• 1/2 - 1 teaspoon Paprika

Tools

• 1 RSVP Steamer Basket
• 1 Small Loaf Pan

US Customary - Metric

Instructions

• Place raw potatoes in water and allow to soak for 30 minutes.   Generously grease Loaf Pan and crack in Eggs.** 
• Add 1.5 cups of water to Pressure Cooker cooking pot. Drain potatoes and place into Steamer Basket. Place Steamer Basket into cooking pot.  Place Loaf Pan on top of Steamer Basket.
  
• Lock on lid and close Pressure Valve. Cook on High Pressure for 4 minutes.  When Beep sounds, do a Quick Release.
• While Potatoes and Eggs are cooking, mix together dressing ingredients and set aside.
• Place Potatoes into Large Mixing Bowl.  Fold out eggs onto Baking Rack. Carefully incorporate dressing into Potatoes. Place Baking Rack over bowl of Potatoes and push through grates. Sprinkle with Paprika.
  
• Cover the bowl and place in refrigerator to chill, until ready to serve.

Notes

** If not using a Loaf Pan, place eggs on top of potatoes.  After cooking, peel and slice or chop and add to Potatoes and Dressing.

What to Serve with Instant Pot Potato Salad

• Baby Back Carolina Style BBQ Pork Ribs
• Pressure Cooker Dirty Water Hotdogs (New York Hot Dogs)
• Instant Pot Rojo Fiesta Chicken [Pressure Cooker]
• Pressure Cooker Greek Lamb Beef Gyros {Lamb and/or Beef}

Nutrition

Nutrition Facts

Instant Pot Potato Salad

Amount Per Serving

Calories 289 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Cholesterol 90mg30%

Sodium 964mg42%

Potassium 635mg18%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 1g1%

Protein 6g12%

Vitamin A 255IU5%

Vitamin C 10mg12%

Calcium 39mg4%

Iron 1.8mg10%

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

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

Originally published March 23, 2016. Republished May 9, 2019.

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