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
In 1977, I met Carol Mackay at a CFA cat show, when I showed up with my Tonkinese cat, Oliver, totally uninformed about what it was like to show cats.
One of the Tonkinese breeders who was very nice to me and helped to learn the ropes, was Carol. Most of the Tonk owners benched together and brought lots and lots of food to each show.
Of course, since I love to cook, I quickly bought a large cooler and stocked it with all kinds of goodies, which I shared with the rest of the Tonk breeders.
We all had our specialties.
Carol’s was Deviled Eggs and she always brought a huge tray of Deviled Eggs.
They were the best Deviled Eggs I had ever had and she always offered them to me first, to make sure I got one, or two…..
Cast of Ingredients for Instant Pot Potato Salad
Sadly, Carol died, much too early, of stomach cancer about 15 years ago and she is very missed. The dressing of my Potato Salad, reminds me of Carol’s Deviled Eggs.
I even made a Pressure Cooker Low Carb Deviled Egg Salad Roll Ups recipe, with Carol in mind.
This Instant Pot Potato Salad is different from my Instant Pot Classic Red Bliss Potato Salad, so that you can change up the taste, or even serve both.
If you want a healthier option, try my Potato Salad with Carrots, so that you have a vegetable with your Potato Salad.
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.
You don’t have too, but it does help the end result!
If you like the skin, leave it on the potatoes.
I switch back and forth, whatever the mood strikes.
There are a couple of ways to make this Instant Pot Potato Salad.
The first way is my favorite.
Grease a Loaf or Round Pan Well
Eggs stick very badly, so grease a Loaf Pan with Coconut Oil, or the Oil of your choice.
If you want to use a Round Pan, that’s cool.
Just make sure you grease it well!
You can use this Egg Loaf Method with my Pressure Cooker Classic Red Bliss Potato Salad recipe too!
Crack the Eggs into the Loaf Pan
You can use whatever amount of Eggs you like for this Instant Pot Potato Salad Recipe.
Some like to just use four Eggs.
I love eggy Potato Salad, so I use five.
Some people use six!
If you are making Instant Pot Potato Salad for your summer picnic, don’t forget the Pressure Cooker Baked Beans?
Place Loaf Pan on Top of Chopped Potatoes
Add the Water to your Pressure Cooker cooking pot.
Drain the Water from the Chopped Potatoes and place them in the Steamer Basket.
Just pop the Loaf Pan on top of the Chopped Potatoes.
Now for the other way.
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.
Add the eggs on top and set the basket or pile them onto your trivet/steamer into your Pressure Cooker.
Make sure the legs on your steamer basket are high enough so that the potatoes don’t sit in the water.
Whisk up the dressing ingredients and place in the refrigerator.
This Old Gal’s Seasoned Salt
This is a nice combination of seasonings, including celery seed, which gives the potato salad a wonderful taste.
This is where my recipe really stands out.
My This Old Gal Seasoned Salt really kicks up my Instant Pot Potato Salad to a whole other level!
Put it All Together
Gently use a Spatula and mix the Dressing into the warm Potatoes.
Either chop up the Eggs on a Cutting Board.
Or, use a Baking Rack and put the Egg Loaf through the grates.
Perfect little cubes!
Instant Pot Potato Salad
Sprinkle with Paprika for color, if desired.
This Instant Pot Potato Salad pairs nicely with My Favorite BBQ Baby Back Ribs.
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}
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
- RSVP Stainless Steel Strainer 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 [Summer Picnic]
Print Pin RateIngredients
- 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
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
Nutrition
PIN this Pressure Cooker Summer Picnic Potato Salad!
Pressure Cooker Summer Picnic Potato Salad
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The potato salad recipe makes my mouth water!!!!
Hey Christine~
So funny you mention this, because I was making another potato salad, which I was inspired about during our chat. Did you read the comments in the recipe re our old friend?
Jill
Where can I find a basket for my instant pot like pictured above?
Hi Shelley~
Here is the link for the basket I use in the recipe: http://amzn.to/235mHRd
Enjoy and let me know how your potato salad comes out.
Jill
WOW…. This is the BEST potato salad I’ve ever made. Also the first recipes in my new IP Smart ????
Thanks for sharing… Navy beans are soaking now to make your Baked Beans recipe.
Hi Jennifer~
Thanks so much! Glad your first recipe was a success.
Jill
This salad was delicious! I loved the creamy sauce. I had homemade zucchini relish that I used. I will definitely be making this again this summer:)
I have never made potato salad and this is coming to pressure now. Fingers crossed!!!
I was at Joann’s fabrics yesterday, bought a 6 cup bundt pan, can’t wait to try the banana bread recipe
Do you think it would be possible to crack the eggs in a bowl and cook with the potatoes (PIP)? I think they are calling eggs cooked that way an ‘egg loaf’?
Yes, Linda, that is fine. See my Low Carb Egg Salad recipe, as I use loaf method. Jill
I’m just making this now and I happened to taste the dressing. It seems salty and I put 1 tsp seasoned salt. I re looked at the recipe. Did you mean 1/2 tsp or 2 teaspoons?
Melanie, once you add the eggs and potatoes, it won’t be overly salty. Jill
if i double or triple the recipe do i have to cook the patties longer?
I doubled the recipe today and I did not have any trouble getting the potatoes cooked through in 4 minutes. My egg loaf, however, was a different matter. I didn’t use a loaf pan though but a silicone bowl so that may have made the difference. It defeated the one pot purpose, but I easily finished the eggs in the microwave and then carried on making the salad. Good luck!!
I had to leave a comment as I have now made this three times in the last month and a half. It’s so quick and delicious! I really love potato salad but didn’t make it very often because of the time involved.
My IP has been such a game changer and this recipe is a delight. Thank you so much for sharing it. : )
Hi Rhonda. Thank you for your comment. I am glad you are enjoying the recipe. Jill
Thanks for the great recipe! We’re cat cousins, by the way; we are ruled by Burmese.
Made this yesterday exactly as written. It’s a game changer. Love how easy and fast it was.
Hi Wanda. That is terrific. Potato Salad is now a very simple and quick recipe. Jill
I made this potato salad today. OMG! So stinkin’ good! Tastes like what my mom used to make when I was a kid. Definitely a staple in this house from now on. And easy too. Cooking the eggs in the small loaf pan is genius! Many thanks Jill!
So glad you enjoyed, the potato salad, Linda. Wonderful that it reminds you of your moms. Thank you for your beautiful comment. Jill
I made this today, it’s cooling now waiting for supper. I didn’t have a small loaf pan so used a small steel bowl and instead of messing up a whole cooling rack, I used my wire pastry cutter to chop up the eggs. Though I’ve never heard of putting the dressing in ‘hot’ potatoes I followed instructions….I’ll have to make another half recipe of dressing and mix in before I serve…..the hot potatoes just sucked that up! Maybe that’s where the great taste comes from, dressing in AND out! Here’s hoping it tastes as great as everyone says.
PS….I just used salt and pepper as I don’t know of TOG House Seasoning
The TOG Seasonings is linked in the recipe. It is my seasoning recipe. Jill
Do you have to put the potatoes in that little strainer thing or can you just put the potatoes on the bottom of the IP with water?
I am so pleased with this recipe. I did make the TOG seasoning salt mixture, which makes quite a bit more than what is needed for dressing in this recipe. It is a nice blend and we will use it. I didnt have a loaf pan to cook the eggs in, so I formed one out of foil which I sprayed with nonstick. Worked perfect! We did double the celery and the pickle, just personal preference.
I am so glad you enjoyed the recipe and the seasoning. 🙂 Jill
I love your potato salad. I think I won’t be using any other recipe. The dressing was perfect!
My exact recipe with two exceptions. I use cucumber chips and juice instead of the dill pickle and juice. And I like to add 2-3 strips of bacon crumbled. The only recipe I use.
This potato salad is the best I’ve ever made! Sometimes I use red onion instead of scallions. I also have used sweet relish instead of dill. I also use light mayo, and it tastes wonderful, especially with the eggs. Yum!!
Thank you, Michelle. Jill
OOOOOOOOOOH MY GOODNESS! This was such a huge hit at my family’s bbq. People who typically don’t like potato salad raved. I cooked the eggs directly on top of the potatoes. It could not have been easier and was sooooo delicious!
Hi Andrea. I am glad the potato salad was a hit. Jill
I’m a bit confused…you put the potatoes thru the baking rack after tossing with the dressing??
No, the potatoes don’t go through the baking rack. Jill