Instant Pot Potato Salad

Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad): cook potatoes & eggs together with no extra rack or bowl! A balance of rich flavors and textures.

Make this Easy Instant Pot Potato Salad Recipe: creamy, crunchy, fluffy Pressure Cooker Potato Salad makes an instant classic crowd-pleaser! Cook the potatoes & eggs together at the same time with no extra rack or bowl. So rich & addictive to eat that friends will beg for your secrets! 😉

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4.98 from 37 votes

Are you excited that Summer is just around the corner? I know I am!! ?

Warm Sunshine . Picnics in the Park . Fun at the Beach . Hiking . Fishing . Camping . BBQ .

Let the fun in the sun begin!

Back when I was a kid in Hong Kong, summer meant summer workbooks (yes! Our school teachers actually assign homework for the summer – even when we’re only in elementary school), piano lessons, swimming lessons, dancing lessons, tutor lessons…you get the idea. ?

If we’re lucky, parents might get a break from work and we’d have a short vacation.

But things have turned upside down when we came to North America! Every summer, my parents would bring us around the city to explore different parks.

Amy riding a bike in the park.
One last ride before school starts!

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We’d enjoy lovely picnics and delicious BBQ surrounded by beautiful trees and water.

The best part? You can probably tell from my big smile…No homework! hehe~

Dad would load up the grill & tools, along with our bikes on the car. Then, mom would prepare lots of yummy sandwiches, hot dogs, salad, corn on the cob, pop, and popsicles. Yum!

After we finish our food, I’d race my brother on our bikes around the trails and go crazy like monkeys at the playgrounds.

Who knew these simple moments would become some of my most treasured memories. 🙂

Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad): cook potatoes & eggs together with no extra rack or bowl! A balance of rich flavors and textures.Jacky promised to bring me by the waters this summer for some picnic fun. hehe~

We were discussing perhaps we’ll bring our guitar, play some music and sing some songs. Let’s hope we won’t scare the little animals away! ?

And, how can we miss out bringing this Instant Classic Potato Salad?

In pursuit of a heart-winning bowl of Classic Potato Salad to satisfy our palates…?

Time for an Instant Pot Potato Salad Experiment!! 

What We Look for in a Perfect Instant Pot Potato Salad


  • Potatoes are tender, light, fluffy, seasoned to the core
  • Salad dressing is light, flavorful, rich – sweet, tangy, savory flavors are well balanced
  • A mouthful of creamy, smooth potato salad is full of crunchy bits while potatoes are tender to the bite
  • From flavors to textures, the Potato Salad is exciting in your mouth!

Instant Pot Potato Salad Experiment


What?
Experiment for Potato Salad?!
Why?

Because life is too short for boring food! ?

Potato salad might be one of easiest classic sides or party dishes that everybody seems to know how to make. I’m sure many of you have been whipping out bowls of potato salad for years!

But, of the numerous restaurants & parties we’ve been to, the perfect bowl of Potato Salad is not easy to come by…

Common Problems with Potato Salad


  • Using the wrong types of potatoes – not all potatoes are created equal!
  • Potatoes come out too hard, too mushy or soggy
  • Salad dressing is too thick, heavy, or bland
  • Potatoes are underseasoned
  • Potato salad is out of balance – potato:dressing ratio, flavors, or textures

Russet Potatoes vs Red Potatoes Battle


So first off, choosing the right types of potatoes.

Since Kenji, author of The Food Lab: Better Home Cooking Through Science recommended Russet Potatoes over Red Potatoes for making the perfect Potato Salad, we thought we’d test it out to see the difference. 🙂

Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad): russet potatoes vs red potatoes

Potatoes Battle

  • Pressure Cooker: Instant Pot Electric Pressure Cooker
  • Altitude: close to sea level
  • Potatoes: Russet Potatoes vs Red Potatoes cut into 1 inch cubes
  • Liquid: 1 cup of cold tap water + 2 1/2 teaspoons fine table salt + 1 tablespoon (15ml) unseasoned rice vinegar
  • Time: 0 min
  • Pressure: High Pressure
  • Release Method: immediately Quick Release
  • Cooking Method: directly in the water mixture

Potatoes Battle Test Results:

  • Russet Potatoes: slightly more tender, similar in saltiness, more tangy
  • Red Potatoes: slightly harder, similar in saltiness, less tangy

In conclusion, it’s true that Russet Potatoes absorb the seasonings & flavors better than Red Potatoes in the Pressure Cooker. Though you can taste the differences in flavor & texture, the differences are relatively minor.

Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad) Experiment

Best Cooking Method for Instant Pot Potato Salad


Now that we’re confident in using Russet Potatoes, we need to find out the perfect cooking condition to make the potatoes tender, light, fluffy, and flavorful.

Then, we can proceed to test if it works with cooking both potatoes + eggs together in the Instant Pot.

We conducted 7+ tests with Potatoes & Eggs using different amounts of liquid, table salt, cooking time, on a steamer rack or directly in the Pot in our Instant Pot Electric Pressure Cooker.

Here are the Instant Pot Potato Salad Experiment Results:

Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad) Experiment Results
(Click to enlarge photo)

*HP = High Pressure; LP = Low Pressure; QR = Quick Release

We achieved our desired Instant Pot Potato Salad with Test #7.

You’ll Enjoy Instant Pot Potato Salad Because:

  • You’ll be a star at the party and picnic for bringing this crowd-winning Instant Classic Potato Salad 😉
  • Super easy to make – you can cook the potatoes AND eggs together in the same pot at the same time (no extra racks/bowls needed)
  • A delicious balance of savory, tangy, spiced, and sweet flavors with crunchy, fluffy, and creamy textures – so satisfying to eat!!
  • Made with simple ingredients from your pantry

Ingredients for Instant Pot Potato Salad


Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad) Ingredients

Dressing Ingredients

Instructions for Instant Pot Potato Salad


Preparation

Ingredient

3 1/3 lb russet potatoes, peeled, cut into 1 inch cubes

First wash, peel, then cut potatoes into 1 inch cubes.

Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad): diced potatoes

*Pro Tip: try your best to cut the potatoes evenly into 1 inch cubes – this ensures the potatoes are cooked evenly to the core & consistent among the whole batch of potatoes.

Step 1
Pressure Cook Potatoes and Eggs

Ingredients & Tools

2 1/2 teaspoons fine table salt
1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar
4 cups (1L) cold water
Cubed potatoes
3 (200g) large eggs

Instant Pot Electric Pressure Cooker
Colander

Add 2 ½ tsp fine table salt, 1 tbsp (15ml) unseasoned rice vinegar or apple cider vinegar, and 4 cups (1L) cold water in the pressure cooker.

Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad): pressure cooking potatoes and eggs

Submerge all the potato cubes in the water mixture and layer the 3 large eggs on top.

Instant Pot Duo Plus 60 Electric Pressure Cooker
Pressure Cook at Low Pressure at 0 Minute

Close lid and pressure cook at

  • Pressure Cooking Method: Low Pressure for 0 minute, then
  • Pressure Release Method: Quick Release

*Pro Tip 1: the “get up to pressure” time will take roughly 23 minutes, and the potatoes and eggs will be done.

Immediately release the pressure and carefully open the lid.

Taste one of the potato cubes to make sure they’re done. If your potato cubes are larger, they may need to sit in the hot water for a few more minutes to finish cooking.

Place hard boiled eggs in cold water and gently drain the potato cubes with a colander.

*Pro Tip 2: Handle with Care – The potatoes will harden up once cooled and chilled in the refrigerator 🙂

Step 2
Prepare the Ingredients

Ingredients

1 (102g) small red onion, finely diced
1 (55g) dill pickle or cornichon, finely diced
3 (120g) stalks celery, finely diced
8 – 10 stems fresh dill, finely chopped

While the potatoes and eggs are cooking, prepare the rest of the ingredients.

Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad) Preparation - diced red onion, dill pickle, celery

*Pro Tip: Don’t put away the knife and the chopping board as you will have to finely chop the hard-boiled eggs later.

Step 3
Cool Potatoes

Ingredients

Hot potato cubes
2 tablespoons (30ml) unseasoned rice vinegar or apple cider vinegar
Hard boiled eggs

Inactive (Cooling) Time: 30 mins

Gently layer hot potato cubes on a large tray.

Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad): pressure cooked diced potatoes

Drizzle and season potato cubes with 2 tbsp (30ml) rice vinegar or apple cider vinegar while they are hot.

Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad): adding unseasoned rice vinegar

Let the potatoes cool for 30 minutes.

Finely chop the hard-boiled eggs once they are cool to touch.

Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad): diced pressure cooked eggs

Step 4
Make Salad Dressing

Ingredients & Tool

Dressing Ingredients
1 cup (250g) full fat mayonnaise
Finely diced red onion
Finely diced dill pickle or cornichon
Finely diced celery
Finely chopped hard-boiled egg
1 tablespoon (15g) whole grain mustard
1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar
1/2 teaspoon garlic powder
Finely chopped fresh dill
Kosher salt and ground black pepper to taste

Silicone spatula

In a large mixing bowl, add 1 cup (250ml) mayonnaise, finely diced ingredients (red onion, pickle, and celery), finely chopped hard-boiled egg, 1 tbsp (15g) whole grain mustard, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and ½ tsp garlic powder.  Mix well with a silicone spatula.

Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula.

Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad): making potato salad dressing

Gently fold in the cooled potatoes with a silicone spatula. Taste the salad and season with more kosher salt & fresh ground black pepper to taste.

*Pro Tip 1: Don’t overmix as you don’t want the potato salad to be too mushy.

*Pro Tip 2: You will want the potato salad to be a little on the salty side because putting it in refrigerator will decrease the perception of seasoning.

Cover & place potato salad in refrigerator for at least 3 hours. The potatoes will harden a little once they are cooled.

Step 5
Serve Instant Pot Potato Salad


Serve as a side dish, bring them to a potluck or picnic!

Man, I just want to swim in this creamy smooth, rich & fluffy Instant Pot Potato Salad!

Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad): cook potatoes & eggs together with no extra rack or bowl! A balance of rich flavors and textures.

*Pro Tip: Be sure to print out a few copies of the recipe because I am sure someone will ask. Hehe! ?

*Storage Duration: Potato salad will last for 3 days in the fridge or no more than 2 hours under a hot sun!

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Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad): cook potatoes & eggs together with no extra rack or bowl! A balance of rich flavors and textures.

Instant Pot Potato Salad

Creamy, Crunchy, Fluffy Instant Pot Potato Salad makes an instant classic crowd-pleaser! Cook the potatoes & eggs together at the same time with no extra rack or bowl. So rich & addictive to eat!!
4.98 from 37 votes
Print Rate This Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total: 45 minutes
Servings: 8 - 12
Calories: 299kcal
Author: Amy + Jacky | Pressure Cook Recipes

Ingredients

Dressing Ingredients

Instructions

  • Pressure Cook Potatoes and Eggs: Add 2 ½ tsp fine table salt, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and 4 cups (1L) cold water in the pressure cooker. Submerge all the potato cubes in the water mixture and layer the 3 large eggs on top. Close lid and pressure cook at Low Pressure for 0 minute + Quick Release (the “get up to pressure” time will take roughly 23 - 24 minutes, and the potatoes and eggs will be done). Immediately release the pressure and carefully open the lid. Taste one of the potato cubes to make sure they're done. If your potato cubes are larger, they may need to sit in the hot water for a few more minutes to finish cooking. Place hard boiled eggs in cold water and gently drain the potato cubes with a colander.
  • Prepare the Ingredients: While the potatoes and eggs are cooking, prepare the rest of the ingredients. Don’t put away the knife and the chopping board as you will have to finely chop the hard-boiled eggs later.
  • Cool Potatoes: Gently layer hot potato cubes on a large tray. Drizzle and season potato cubes with 2 tbsp (30ml) rice vinegar or apple cider vinegar while they are hot. Let the potatoes cool for 30 minutes. Finely chop the hard-boiled eggs once they are cool to touch.
  • Make Salad Dressing: In a large mixing bowl, add 1 cup (250ml) mayonnaise, finely diced ingredients (red onion, pickle, and celery), finely chopped hard-boiled egg, 1 tbsp (15g) whole grain mustard, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and ½ tsp garlic powder. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula.

    Gently fold in the cooled potatoes with a silicone spatula. Taste the salad and season with more kosher salt & fresh ground black pepper to taste. Don’t overmix as you don’t want the potato salad to be too mushy.

    You will want the potato salad to be a little on the salty side because putting it in refrigerator will decrease the perception of seasoning.

    Cover & place potato salad in refrigerator for at least 3 hours. The potatoes will harden a little once they are cooled.
  • Serve: Serve as a side dish, bring them to a potluck or picnic! Be sure to print out a few copies of the recipe because I am sure someone will ask. 😀 Hehe!
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Spread the Love by sharing this recipe, so others can enjoy it too!  Thank you 🙂

Recipe Notes:

Total Cooking Time: indicated total cooking time excludes the inactive cooling time.
Storage Duration: Potato salad will last for 3 days in the fridge or no more than 2 hours under a hot sun!

Nutrition:

Calories: 299kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 778mg | Potassium: 706mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4% | Vitamin C: 12.7% | Calcium: 3.8% | Iron: 9.4%
Course: Brunch, Dinner, Lunch, Party Food, Salad, Side Dish, Snack, Super Easy, Vegetables
Cuisine: American
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad): cook potatoes and eggs together with no extra rack or bowl! A balance of rich flavors and textures.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. So disappointed in myself. Made this and missed the low pressure setting. Made as directed and water shot out everywhere when I did the release. Potatoes were also very over cooked and came out more like mashed potatoes. Might try again but not sure.

    1. Hi Katherine,

      Everyone makes mistake sometimes!
      I am sure it will work out better next time if you decide to make it again.

      Please take care & have a wonderful weekend
      Jacky

  2. This is the only way I will ever make potato salad again so much easier than boiling the pototoes. The dressing was phenomenal. I could not live without my Instant Pot.
    Thanks for sharing your tests and recipes. Really enjoy your site.

  3. I have an 8 qt IP. If using five lbs of potatoes how would I adjust the cooking times of potatoes? Recipe sounds amazing. Thank you!

    1. Hi Rose,

      Thank you for your question 🙂

      No adjustment is needed. The get up to pressure time will be longer so the eggs may get overcooked a little.

      Please take care & have fun cooking
      Jacky

  4. Hello, I can’t wait to try this but I do have a question. I live alone and want to make it for at least 2 servings instead of 6. Can I use about 3 large russet potato’s and perhaps 2 large eggs? Still cooking time I know. Thank you, looking forward to making this, hopefully, this coming Thursday.

  5. Thanks so much for this recipe. It’s a huge success at our party. I am totally encouraged to try out more of your recipes!

  6. I made this last spring and it’s become a family favorite even during the winter.
    At first I couldn’t believe the “cook for 0 minutes” and was afraid the potatoes would be under done and the eggs runny.
    I was new to IP cooking.
    I’ve learned to trust the recipes from this site.
    They test everything a multitude of times.
    Using my IP to cook potato salad has given me an easy to make potluck dish that everyone praises. I get requests for double batches and once for a wedding!
    When I’m asked for the recipe I always inquire…..do you have an IP.?
    Between this recipe and the url for pressure cook recipes many friends have purchased their own IPs.
    You two have the best Instant Pot cooking site I’ve found.

    1. Hi Elle,

      Thank you so much for your kind comment and being so supportive 🙂

      Your comment made our day <3 !

      Please have fun cooking & please take care
      Jacky

  7. I made this having to use some substitutions for what I had on hand. I substituted the rice vinegar with white wine vinegar, the pickles with ready made relish and the whole grain mustard with yellow. I also added only egg yolks and not the egg white just for preference. Other than that, this recipe is phenomenal. What a difference the vinegar on the hot potatoes makes, I can’t believe it never occurred to me to do that! I can’t wait to get the actual ingredients and make this exactly as written. Thank you so much for an amazing and simple recipe!

    1. Hi Beth,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  8. I’m confused by the listed cook time of 0 min. in the instructions at one or more points. Am I missing something? Thanks, Cindy

    1. Hi Cindy,

      thank you for your question 🙂

      You can adjust the cooking time to 0 minute using the + and – button on the Instant Pot. The cooking cycle will end once the Instant Pot has reached the proper pressure.

      Please take care & have a wonderful weekend
      Jacky

  9. Hi! Can I replace the whole grain mustard with another type of mustard? Which one would you recommend to get a similar flavor profile? Also, I only have dried dill, can I use that and how much? Thanks in advance!

    1. Hi Julia,

      thank you for your question 🙂

      Whole grain mustard is hard to substitute. I will say Dijon mustard will also pair well with this potato salad recipe.

      Dried dill will be quite hard to chew so I recommend fresh dill as the fragrance is awesome for this recipe.

      Please take care & have a wonderful weekend
      Jacky

  10. Hi Jackie,
    greetings from Italy!
    I have just purchased my IP and this is the very first recipe I decided to try 🙂
    I have a question: after cooking the potatoes with the eggs, I released the pressure and opened the lid, and I saw quite a lot of grayish residue on the eggs and on the sides of the pot. It doesn’t look very nice, any idea what it could be?
    The potatoes seem cooked correctly.
    Thanks!
    Stefano

    1. Hi Stefano,

      Congrats on your new Instant Pot and thank you for your question 🙂

      The grayish residue sounds like protein to me. It is harmless. Did one of the eggs cracked during the cooking process?

      Take care & have fun cooking
      Jacky

  11. I just made this potato salad and it is the best and the easiest I’ve ever made. Used the last one in the chart and followed precisely. I recently purchased a Vidalia food chopper and it chopped everything up uniformly. Love it!
    Seasoning was just right❤️

  12. This is absolutely the best potato salad I have ever had. It was so easy and simple in the instant pot. I will definitely be making this again! Thank you so much for such a great recipe!

  13. I just had to tell you how much I appreciate the tests that you do, but also had to say how much I love the stories that go with the recipes!!!!! Just love that!!!!

    1. Hi Diane,
      Hope you have been doing well 🙂
      Happy to hear you enjoy reading the stories!

      Thank you so much for your kind words.

      Please take care & see you around
      Jacky

  14. I love your recipes. They all look great
    I hate dill would it come out ok without dill? Where r u from I noticed you use a lot of Asian ingredients. Rice vinegar fish sauce etc

  15. Fantastic recipe! I used Yukon gold potatoes and green onion instead of red. Love, love cooking both the spuds and eggs at the same time. Both came out perfectly cooked and we really love the nutty flavor of the Yukon golds. Thank you!

  16. I have a Farberware 6n1 cooker. I followed the recipe exactly. The results were perfect! I did add green pepper & subbed dill weed for fresh. Excellent directions! Love not turning on the stove! ?

    1. Hi Mitzi!

      Thank you for your kind words and sharing the result with the Farberware cooker. This will be so useful to our readers 🙂

      Take care & have fun cooking
      Jacky

  17. Looks like a great recipe! If I use 6 or 7 eggs, will the time and pressure be the same? I really like Yukon Gold potatoes for salad. Again, will the time and pressure change? Thanks!

    1. Hi Esther,

      thank you so much for your kind words and question 🙂

      The cooking time and pressure will be the same. The increase in eggs will increase the get up to pressure time so the eggs may get overcooked slightly.

      Take care & have fun cooking
      Jacky

  18. This is the best potato salad I have ever had. Both the eggs and the potatoes came out perfectly. I will make this again many times!

  19. I have a power cooker XL, not an instapot. I don’t think it has a low pressure setting. how would I make this with High pressure? not sure how I would do this unless I set it for 1 minute and quick release when it starts to count down?? what do you think?

    1. Hi Cally,

      thank you for your question 🙂

      Can the XL be set to 0 minute?

      If not, give 1 minute and quick release a try at high pressure.

      Take care & have fun cooking
      Jacky

  20. I made this and I put it on low pressure, but I think I used “more” not “less” on the setting. The potatoes in this instant cake out a little mushier than I like. All your recipes have been spot on, so maybe I need to make again and change to low pressure and “less”. Thoughts?

    1. Thank you for your kind words and questions Nicole 🙂

      The less or more setting should not have any effect on the temperature.

      If more potatoes were used, they will affect the get up to pressure time and can overcook the potatoes a little.

      Cutting the potatoes into smaller cubes can also make them mushy as well.

      Take care & have fun cooking
      Jacky

  21. I am a self-proclaimed potato salad snob, and I just made this recipe. It’s delicious! The potatoes and eggs were cooked perfectly and the rice wine vinegar adds just the right amount of acid. I’ll definitely make it again!

  22. I can’t wait to try this. Just curious, is there any reason I could crack the eggs into a instapot friendly bowl and steam the eggs while the potatoes cook? It would prevent me from having to peel the eggs.

    1. Hi Terry,

      thank you for your question 🙂

      That will work as well, but you will probably want to do it separately.

      The container can act as a shield and undercook the eggs. Please see this recipe as reference and cooking time.
      Take care & have fun cooking
      Jacky

  23. Thank you for this recipe and explaining the best type of potato to use in the recipe. I’ve tried other potato salad recipes and the potatoes have always come out way too mushy. I was starting to think my preference for firm potatoes was “odd” lol. This is perfect!

  24. I made this for a barbecue this weekend and it was delicious! SO awesome that I could cook both the potatoes and the eggs at the same time! Thanks for your well researched recipe!

    1. Hi Vivian!

      Hope all have been well for you and your family!!
      Thank you so much for your kind words once again 🙂

      Take care & have fun cooking
      Jacky

  25. Very clever way to make this! It was quite tasty, however it was a bit on the vinegary side for my family. Next time I am going to add a tablespoon of sugar to the mix and that will cut through the tangy tart flavor I think.
    Thanks

  26. I don’t have an instant pot but a power cooker. Would this recipe work the same way in it. I’m wanting to make some potato salad today so I was just wondering.

  27. Hi Amy + Jacky, 2 questions: 1) Would I be able to double the recipe in a 6qt , ie, double everything except time? 2) For the eggs, you mentioned in the above comment to maybe use the egg loaf recipe instead because of the build up time so does that mean the eggs in this recipe would need to be cooked separately?

    1. Hi Que,

      thank you for your question 🙂

      1) The 6 quart should be able to double the recipe, but it will be really full. Double everything except time 🙂

      2) Yes, it will be better to make the eggs separately due to the longer build up time.

      Take care & have fun cooking!
      Jacky

  28. I love the whole idea of doing the potatoes and eggs together. I was able to get the potato salad out of the way and then cook the pulled pork in my IP. However, I must have done something wrong as my eggs were not well cooked… maybe a soft boil. I put the two I had not cracked open on the stove and brought the water to a boil. I have a Ultra, so maybe low pressure is lower on it than on a Duo? Anyway, if you have no suggestions I will fiddle with the times a bit and see what I can do. By the way, I live at sea level so that is not the problem. Thanks again.
    Judith

    1. Hi Judith,

      thank you for your question and feedback on the recipe 🙂

      The Ultra’s low pressure temperature should be identical. All I can think of is less potatoes or eggs were used so the get up to pressure time was shortened (hence the soft boiled eggs).

      Take care & have fun cooking!
      Jacky

  29. Hi Amy & Jacky ~
    I own a large 8 quart Instant Pot & would like to make a double recipe of your delicious Potato Salad. Do I simply double all the ingredients, including the amount of water & vinegar? And would the time be the same ~ Low Pressure for 0 minute, taking about 23 minutes to get up to pressure?? Or what adjustments do I need to make, so the doubled quantity of potatoes & eggs get properly done?

    Thank you in advance.
    P.S. I LOVE your creative, well-tested recipes. I had never, ever made yogurt in my life… I made your Instant Pot Yogurt #12, & it turned out fantastic!!!

    1. Hi Marsha,

      Happy to hear how the yogurt turned out. Thank you so much for your kind words 🙂

      Do I simply double all the ingredients, including the amount of water & vinegar? And would the time be the same

      Yes, including the amount of water & vinegar. The cooking time will be the same, but you will have to make the following adjustment.

      I would recommend cooking the eggs separately. The eggs will probably get overcooked as the get up to pressure time will be a lot longer due to more ingredients are in the pot.

      This egg loaf recipe will work the best 🙂

      I would recommend cutting the potatoes slightly larger. Maybe 1.25″ cubes to compensate for the longer get up to pressure time.

      Take care & have fun cooking
      Jacky

  30. Hi, I am new to using an Insta pot and I want to know if I can Hard boil a dozen eggs at one time and how to do it?
    You all sound so nice and I can`t wait to try some of your recipies…
    Joey

  31. I am so excited I found you guys! Hoping to make my first instant pot recipe tomorrow. So many good ones to chose from. Since I do not have the “low” pressure function button can I just change the time to “less?”
    Thank you!!
    Babs

    1. Hi Babs,

      thank you for your kind words 🙂

      The “less” will not work the same as it is still High Pressure.

      You can cook the potatoes and eggs at High Pressure and see how you like it 🙂

      Have a great weekend
      Jacky

    1. Hi Jill,

      thank you for your question 🙂

      The LUX doesn’t have low pressure mode available so you will have to make this with High Pressure.

      Happy New Year to you and your family
      Jack

  32. Hi sorry I messed up.anyway I made the potatoe salad to night,was the best salad and I will always make instant pot salad .from now on.thanks so much for your wonderful recipes?

  33. Hi! I would love to try this but I have a question, and it may very well be a super silly one. Low pressure for 0 minutes… and then I saw for 23 minutes. Can you explain it in a more simple way for me? (You May have explained it in the simplest form but I am just missing it! Lol )

    1. Hi Taina,

      thank you for your question 🙂

      The 23 – 24 minutes is how long it will take the Instant Pot to heat up to get up to pressure (from cold to boiling to generate enough steam to get Low pressure). Low pressure 0 minute means the potatoes and eggs are done cooking as soon as the Instant Pot has gotten to Low Pressure.

      Happy New Year and have fun cooking!
      Jacky

  34. WOW, thank you Amy+Jacky!
    I wasn’t sure about the “0 minutes on low pressure” would work but it totally worked and cooked the potatoes! My husband and I are picky potato salad eaters and this recipe nailed the flavor. I’m loving my IP more and more with your recipes.

    Thanks for all of your efforts, they are really much appreciated!

    Cindy

  35. I’am just dying to your recipe but I just don’t understand about the eggs .Do I put them in the pot in the shell not cooked?And they wont explode Thank you

  36. Hi guys!

    I just wanted to drop a comment and tell you how much I love this recipe! I’ve been making potato salad for years, and every bite I take of yours makes me think how fantastic it is.

    Today I had a flash of inspiration and used a julienne tool on the celery, pickle, and even the onion. It saved me some time and gave me more uniform pieces. For those like me with only half decent knife skills, it worked great!

    Thank you again for all your efforts. You guys are my go to for electric pressure cooker recipes. Keep up the awesome work!

    Mike

    1. So happy to hear from you Mike!

      Thank you so much for your kind words as they mean so much to us 🙂

      The julienne tool sounds like it will save a lot of time. I will have to look into that!

      Take care & have an amazing weekend
      Jacky

  37. I made this tonight and it was AMAZING! The best potato salad I’ve ever had! I am not a fan of celery and pickles so I left them out, but still put in the dill. I may eat the whole thing myself!
    I love that I could cook the potatoes and eggs at the same time. Thank you Amy and Jacky!!

  38. Hi Amy,Jacky,

    I just need to make sure I read it correctly.
    It is really cook by
    1) Low-pressure button Zero minutes?
    2) then release it.
    that is site?

    The potatoes and eggs will be cooked.
    I hope I could follow your recipe, due to
    I normally can’t cook potato salad correctly in regular pot.

    1. Hi Dominica,

      thank you for your question 🙂
      Yes, low pressure button for Zero minutes then turn the venting knob to the venting position to quick release.

      Take care & have fun cooking
      Jacky

    1. Hi Sara,

      thank you for your question 🙂

      I would add a pinch of dried dill to the water mixture at Step 1 (Pressure Cooking)

      Take care & have fun cooking
      Jacky

  39. I appreciate the nutrition information statement since I’m cooking for a diabetic. Question is how many many servings does the nutrition info refer to? 4, 6, 8? Do all your recipes assume the same number of servings (unless otherwise stated)?
    I look forward to trying this as I learn to use an instant pot. Thanks for the recipe.
    MIgal

    1. Hello Mlgal,

      thank you for your kind words and question 🙂

      You can find the serving size under the recipe card. Beside the Blue Printing button.

      PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES TOTAL TIME: 45 MINUTES SERVINGS: 8 – 12

      Take care & have fun cooking
      Jacky

  40. Hi Guys!
    Great recipe.
    I saw in one of the forums they cracked the eggs into a stainless steel bowl and cook it together with the potatoes. Do you think this will work with your low pressure method?

    1. Hi Jenny,

      thank you so much for your kind words 🙂

      Haven’t tested Kathy Grant’s method with this recipe yet, but I think it will work!

      Take care & have fun cooking
      Jacky

  41. I love potato salad. I just made my best-ever using your recipe. I cooked unpeeled, cubed red potatoes with the eggs on top in my instant pot using your #7 method (low pressure, 0 minutes). The dressing was delicious. I think the vinegar gives it that extra tang – yum!

    1. Hi Linda,

      So happy to hear that!!

      thank you so much for your kind words and sharing your cooking experience with us!

      Take care & have fun cooking
      Jacky

  42. Once the instapot reaches pressure 0 it goes to keep warm. Do I still leave the potatoes in for about 23 min? Or take out when it switches to warm? Thanks!

    1. Hi Bre,

      thank you for your question 🙂

      You will want to take out the potatoes once it switches to keep warm mode.

      Take care & have fun cooking
      Jacky

  43. Hi Amy and Jacki,
    I just made up a nice big bpwl of the potato wsalad. I waas afraid that cooking them in the water rather than on a steamer basket would result in soggy and over done potatoes. I was delighted to find that the potatoes were perfectly cooked and still had great texture. The eggs were perfect a well. Best of all while the pot came up to low pressure I got all the celery onion and some sweet peppers diced and the dressing made. Total lime start to finish was about 25 minutes. Looks like potato salad is going to show up on our dinner table much more frequently. 🙂
    Thanks for testing and finding the best cooking procedure!
    Sandy

  44. Ran out of mayo at the 1/2 cup mark so had to top up with some full-fat greek yogurt and a splash of yummy full-fat buttermilk. Otherwise followed the recipe to the letter and it was fantastic!

  45. The potato salad was a big hit! Your suggestions for the adjustments to make half the recipe worked perfectly. The potatoes were done just right and didn’t need to sit in the hot water after the quIck release. I made two eggs instead of one. I also added a tablespoon of Sierra Nevada Pale Ale Honey Mustard for added zip and flavor…Awesome!

    Andrea

    1. Yay!!! So happy to hear that Andrea 🙂

      Thank you for letting us know the result and your modifications!

      Take care & have fun cooking
      Jacky

  46. Sounds perfect! I will let you know how it comes out! Thanks for all your help (and all those delicious recipes)!

    Andrea

  47. What adjustments would I need to make for half the recipe? The full recipe is too much for just the two of us!

    Thanks!
    Andrea

    1. Hi Andrea,

      It’s great to hear from you again! Hope you have been doing well 🙂

      I would cut the potatoes & dressing ingredients portion to half. The 4 cups of cold water/salt/vinegar and cooking time will stay the same!

      Since the get up to pressure time will decrease, you may want to check the potatoes after the quick release.
      They may need to sit in the hot water for a few more minutes to finish cooking.

      Take care & have fun cooking
      Jacky

  48. I did not know we could pressure cook on LOW for “ZERO” minutes!
    (Interesting)
    Thank you for experimenting for all of us!
    Vicki

    1. Hi Kelly,

      thank you for your question 🙂

      The water level can remain the same. 5 lbs of potatoes will increase the get up to pressure time, so the potatoes may overcook a little!

      take care & have fun cooking
      Jacky

    1. Hi Jacqeuline,

      It’s great to hear from you again 🙂

      The eggs look like this after pressure cooking with the potatoes (very slightly undercooked).

      No issue with contamination as everything will be pasteurized during the cooking process.

      Take care & have fun cooking
      Jacky

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