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This creamy Instant Pot Potato Salad is a healthy and hearty summer side dish that comes together in a snap! It features hard-boiled eggs, onions, pickles, celery and a savory Dijon dressing that makes it utterly irresistible.
Creamy Instant Pot Potato Salad
Bring on the summer barbecues with this classic homemade potato salad! It’s so easy to make with potatoes, eggs, mustard, yogurt, some fresh veggies and a couple of key seasonings. Its secret? The Instant Pot!
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!
What You’ll Need
Potato salad is a pretty simple dish in terms of ingredients. 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: Unflavored.
- Dijon Mustard: You’ll need 1/4 cup.
- Salt & Pepper: To taste.
- Small Yellow Onion: Finely diced.
- 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 from Scratch
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 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 a quick release, 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, about 5 minutes, peel and chop them. Add them to a serving bowl along with the cooled potatoes, onion, celery and pickles.
Add Dressing & Serve: Pour over the dressing and toss together. Garnish with chopped parsley and enjoy!
Tips for Success
I have a few helpful tips to share when it comes to this potato salad recipe. Read on for ensured 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.
- Season to Taste: After you prepare the salad, give it a taste and add more salt and pepper if needed.
Do You Eat Potato Salad Hot or Cold?
Potato salad is most commonly eaten cold, but you can also warm it up if you’d like! Just don’t prepare the salad before the eggs and potatoes have cooled or else it will become watery. This is because the potatoes are releasing moisture while they cool.
If you’d like to serve your salad warm, toss it into a preheated oven for a minute or two before serving. If you’re eating it cold, serve it immediately or chill it for 1-2 hours in the fridge before enjoying it.
How to Store Instant Pot Potato Salad
Potato salad will keep well in the fridge if it’s stored in an airtight container. It will last for up to 3 days. Note that the texture of the potatoes will change as the salad sits in the fridge.
Make it a Meal
Need some ideas for what to serve with your Instant Pot potato salad? The following dishes will compliment 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.
- Serve with Burgers: There’s nothing like a big, hearty burger with a side of potato salad. You could make a regular old hamburger 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: Roasted asparagus is another classic side dish to serve alongside potato salad, and this simple Parmesan Asparagus recipe is the best of the best!
Buying an Instant Pot
The most important thing you’ll need for this recipe is, obviously, an Instant Pot. There are now many available with different sizes, price points, and features. The lowest cost one is all you need for this recipe. As the price increases, you can get a larger Instant Pot, or even additional cooking methods. In fact, there is now an option for a pressure cooker that doubles as an air fryer. Just choose what works for you based on your budget and needs.
Instant Pot Potato Salad
- Instant Pot
- 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
- 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!
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!