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This creamy Instant Pot Potato Salad is a delicious and light but satisfying summer side dish that comes together in a snap! It features hard-boiled eggs and potatoes cooked together in an electric pressure cooker. Just add onions, pickles, celery, and a savory Dijon dressing with Greek yogurt instead of mayo to make it completely irresistible.
Why You’ll Love This Potato Salad Recipe
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Instant Pot
- Dietary Info: Gluten-free
- Skill Level: Easy
Bring on the summer barbecues with this homemade potato salad! And now it’s even easier to make this classic side dish. Its secret? The Instant Pot! Plus I have a couple of other little secrets that keep it nice and creamy, but a little lighter for those hot days when you don’t want a dish that weighs you down. Here’s why you’ll love it…
- Simplified preparation. Potato salad is the perfect dish for pressure cooking – the potatoes and eggs cook simultaneously, and everything else falls into place shortly after. There’s no waiting for the stove to heat up or juggling two pans at once. This iconic summer salad has never been more convenient!
- Made with Greek yogurt. Yes, instead of mayo, the dressing uses yogurt plus Dijon for a nice tangy flavor and perfect consistency. But it doesn’t feel quite as heavy as the original version.
- Perfect flavors and textures. As I said, there is a little extra zip in the dressing, and it perfectly coats all of the salad components, from the tender potatoes to the nice crunch of celery, onion, and even pickles!
What You’ll Need
Potato salad is a pretty simple dish in terms of ingredients. You’ll find the detailed quantities and directions in the recipe card further down in the post. Here’s what you should have on hand:
- Small Potatoes: Chopped into 1-inch pieces.
- Eggs: Eggs from the grocery store will be much easier to peel than making hard boiled eggs with farm-fresh eggs.
- Water: Cold, for boiling the eggs and potatoes.
- Greek Yogurt: Plain – nonfat, low fat, or whole milk yogurt is your choice.
- Dijon Mustard
- Salt & Pepper
- Small Yellow Onion: Finely diced. If you aren’t a fan of raw onion, feel free to leave it out.
- Celery Stalks: Chopped.
- Pickles: Chopped.
- Fresh Parsley: For garnish.
What Kinds of Potatoes Are Best for Instant Pot Cooking?
I’ve found that russet potatoes are the best option for recipes like this one. You could also go with Yukon gold or red potatoes. These varieties won’t become too mushy after being boiled because of their high starch content.
How to Cut the Potatoes
To cut the potatoes, first slice each one in half. If you’re using larger potatoes, you may need to cut them into fourths instead. Once halved, cut out 1-inch cubes from each potato. You can peel the potatoes before you cut them or leave them unpeeled – up to you!
How to Make Instant Pot Potato Salad
Instant Pot potato salad is a speedy dish that’s great for beginners. Just follow along with the recipe and you’ll do great!
- Cook Eggs & Potatoes: Place the potatoes and eggs in the Instant Pot and slowly pour in water to cover, about 4 cups. Close the lid and turn the Instant Pot to Manual or cook on High Pressure for 0 minutes. The potatoes and eggs will cook as the Instant Pot comes to pressure and will be cooked once it gets to full pressure.
- Release Pressure: Once the cooking time is complete, safely quick release the pressure from your Instant Pot. To do this, simply turn the venting knob on your Instant Pot from the sealing to the venting position. Within a few minutes, all of the steam will be released from the Instant Pot. Wait until the floating valve beside the venting knob drops completely before removing the lid. This indicates that the pressure has finished releasing.
- Chill Eggs & Drain Potatoes: Remove the eggs, place them in an ice bath and drain the potatoes from the cooking water.
- Make Dressing: While the eggs and potatoes cool, make the dressing by combining the yogurt, mustard, salt and pepper in a bowl.
- Assemble Salad: Once the eggs have cooled for about 5 minutes, peel and chop them. Add them to a large mixing bowl along with the cooled potatoes, onion, celery, and pickles.
- Add Dressing & Serve: Pour over the dressing and gently fold everything together to avoid mashing the potatoes. Garnish with chopped parsley and enjoy!
Tips for Success
- Cut Potatoes Evenly: It’s important that the potato pieces are all similar in size so they cook evenly. It’s always a good idea to measure them and make sure – try not to make them smaller than 1 inch, or they may overcook.
- Submerge Eggs & Potatoes Completely: Make sure the eggs and potatoes are completely covered by the water in your Instant Pot so they cook properly.
- Adjust As Needed: You can use more, less, or none at all of the onions, celery, and pickles, depending on your preferences.
- Season to Taste: After you prepare the salad, give it a taste and add more salt and pepper if needed.
- Store it Properly: Potato salad must be refrigerated. It will keep well in the fridge for up to 3 days if it’s stored in an airtight container. Note that the texture of the potatoes will change as the salad sits in the fridge. Do not freeze the potato salad.
Make it a Meal
Need some ideas for what to serve with your Instant Pot potato salad? The following dishes will complement it beautifully.
- Serve with Fried Chicken: Fried chicken and potato salad are a classic Southern combo! The cool and creamy salad goes so well with the warm, tender chicken and its crispy breading.
- Have a Barbecue Feast: Whether you are making Instant Pot BBQ Ribs or Instant Pot Pulled Pork, this is the perfect side.
- Serve with Burgers: There’s nothing like a big, hearty burger with a side of potato salad. You could make simple Air Fryer Hamburgers or you could impress your guests with these juicy French Onion Burgers!
- Pair with Coleslaw: Every barbecue needs a couple of refreshing side dishes. This potato salad plus my Maple Dijon Apple Coleslaw equals perfection!
- Serve with Asparagus: Since we often have potato salad for Easter, we often serve roasted asparagus as another classic side dish alongside potato salad, and this simple Air Fryer Asparagus recipe is the best of the best!
More Instant Pot Recipes
Pressure cookers are a lifesaver on busy weeknights, and I have tons of other yummy dishes to share. Here are just a couple!
- Easy Instant Pot Ground Beef Tacos
- Instant Pot Mushroom Risotto
- Low-Carb Stuffed Pepper Soup
- Pineapple Teriyaki Chicken
Instant Pot Potato Salad
Equipment
Ingredients
- 8-10 small white potatoes (Russet preferred), peeled and chopped into 1-inch pieces (about 2 1/2- 3 lbs)
- 6 eggs
- 4 cups water
- 1 1/2 cups Greek yogurt
- 1/4 cup dijon mustard
- 1 tsp salt
- 1 tsp ground black pepper
- 1 small yellow onion, finely diced
- 2-3 celery stalks, chopped
- 1/3 cup pickles, chopped
- chopped fresh parsley, for serving
Instructions
- Place the potatoes and eggs in the Instant Pot and slowly pour in water to cover, about 4 cups.
- Close the lid and turn the Instant Pot to High Pressure for 0 minutes. The potatoes and eggs will cook as the Instant Pot comes to pressure and will be cooked once it gets to full pressure.
- Once cooking time is complete, safely quick release the pressure in your Instant Pot.
- Remove the eggs and place in an ice bath and drain the potatoes from the cooking water.
- While the eggs and potatoes cool, make the dressing by combining the yogurt, mustard, salt, and pepper in a bowl.
- Once the eggs have cooled, about 5 minutes, peel and chop them and add them to a serving bowl, along with the potatoes, onion, celery, and pickles.
- Pour over the dressing and toss together.
- Garnish with fresh chopped parsley and enjoy immediately or store in the fridge for up to 3 days!
Notes
Did you make this?
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Please correct your number of minutes to cook the eggs and potatoes. The recipe says “cook for 0 minutes”.
That’s actually correct. The potatoes and eggs cook during the time the Instant Pot comes up to pressure and temperature.