This Instant Pot Potato Salad is the easiest way to make this classic dish because the potatoes and eggs cook together at the same time in just minutes! The texture is perfect and the dressing perfectly creamy.
Serve this salad with grilled chicken or Instant Pot BBQ Ribs. It pairs perfectly with Corn on the Cob too!
Potato salad is the classic summer side dish! It goes perfectly with pretty much any grilled meat. Now it's even easier to make it than ever! All thanks to the Instant Pot. I chop the potatoes and cook them with eggs at the same time. Such a time-saver! They have the perfect texture.
Ingredients:
- Russet potatoes
- eggs
- water
- salt and pepper
- mayo
- sour cream
- mustard
How to make Potato Salad in the Instant Pot?
- Peel and chop potatoes into ½" cubes.
- Add to the Instant Pot and place eggs on top.
- Add water.
- Close the lid and press "manual" or "pressure cook" setting.
- Set timer to 4 minutes.
- Once the cooking cycle is done, switch the valve to venting position to release the pressure.
- Carefully open the lid, remove eggs and place in a very cold water.
- Drain potatoes and place in a large bowl. Cool completely.
- Chop eggs and combine with potatoes.
- Add mayo, sour cream, mustard and salt and pepper.
- Gently stir to coat.
- Chill for at least 1 hour before serving.
What else can I add to this potato salad?
I almost always add chopped pickles and sweet onion. We also like to add cooked, chopped carrots and whole kernel corn. You can play with this recipe and adapt it to your likings.
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Can I make it ahead of time?
Absolutely! You can make this salad up to 2 days in advance and store in the fridge until ready to serve.
Storing:
Any leftovers should be stored in a container with lid, in the fridge for up to 3 days.
More Instant Pot side dish recipes:
For more recipes using the digital pressure cooker, feel free to browse our Instant Pot Category. Also, check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Instant Pot Potato Salad
Ingredients
- 3 lbs Russet potatoes
- 3 large eggs
- 1 ½ cups water
- ½ cup mayo
- ¼ cup sour cream
- 2 teaspoons mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Make sure the stainless steel insert is in your Instant Pot.
- Peel and chop potatoes into ½″ cubes.3 lbs Russet potatoes
- Add to the Instant Pot and place eggs on top.3 large eggs
- Add water.1 ½ cups water
- Close the lid, set valve to "sealing" position and press “manual” or “pressure cook” setting.
- Make sure the IP is set to cook at high pressure. Set timer to 4 minutes.
- The IP will beep and it will start coming to pressure. This can take about 8 to 12 minutes.
- Once the cooking cycle is done, switch the valve to venting position to release the pressure.
- Fill a medium bowl with very cold water.
- Carefully open the lid away from your face, remove eggs and place in the cold water.
- Drain potatoes and place in a large bowl. Cool completely.
- Chop eggs and combine with potatoes.
- Add mayo, sour cream, mustard and salt and pepper.½ cup mayo, ¼ cup sour cream, 2 teaspoons mustard, ½ teaspoon salt, ¼ teaspoon black pepper
- Gently stir to coat.
- Chill for at least 1 hour before serving.
Ray says
Great way to cook the potatoes and eggs. Tweaked the ingredients a little, but this is our go-to potato salad recipe….have made it several times.
Deanna says
Are we putting the eggs in whole in the shell?
Anna says
Yep!
Karalee says
Good opportunity to use the Breville Slice and Dice'er. I would reduce time to 0, same as I do for poached whole chicken - and do a quick release as recipe says.
Anna says
Thank you, Karalee!
Billie A. Stewart says
I plan to try this recipe for potato salad in the instant pot. Looks like an easy way to make such a popular salad. I generally add chopped celery and pickles and both sliced black and green olives to my potato salad. Makes it a little crunchier and colorful. Thanks for the recipe.
Connie lowe says
Use french fri cutter then cut in cubes. Easy
Valentina says
This potato salad is my favorite EASY salad recipe! So creamy and easy to make.
Paige says
This potato salad looks SO good! Classic flavors, and easy too. This is the perfect side dish for summer, and I'm looking forward to making it!
Matt Taylor says
I love the Instant Pot and potato salad. This recipe is fantastic and super easy to make! 🙂