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 45 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 45 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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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: 200IU | Vitamin C: 10.5mg | Calcium: 38mg | Iron: 1.7mg
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.

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Lori Mann
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Lori Mann

My IP has low & high pressure but also less, normal, and more settings. I’m not sure which of the 3 settings (less, normal or more) should it be on with the low pressure setting for test #7
Thank you
Lori

Diane Taradash
User
Diane Taradash

I used the prep and cooking method #7 with red potatoes turned out great! Thanks for helping me update my potato salad using my grandmother’s recipe.

Meghan
User
Meghan

Wow, thank you! I’m surprised it even made it to the fridge. During the cooking phase, I was sneaking pieces and dipping it into the dressing, and as I was mixing it by hand, I was shoveling it into my greedy mouth. Copious amounts of dill, and the bite of vinegar equals a very happy camper.

Tina Zamora
User
Tina Zamora

So good, so simple.

Ken Uppendahl
User
Ken Uppendahl

wonderful recipe, I added diced cucumbers that I marinated overnite in rice wine vinegar ……’cause I like ’em , YUM !

Elaine
User
Elaine

I’m still quite new to using an IP! This was my second time making potato salad! I’ll never go back to boiling water on the stove!! This was also the first time using 0 minutes to cook!! Unsure if my comments/picture were place to your site! Delicious:)

Peggy Cai
User
Peggy Cai

This reminds me so much of the method my mom used to make potato salad. She cooked the potatoes (Russets) and then put Russian dressing on them and let them sit in fridge for a few hours before she added the mayo and rest of ingredients. I did like she did and used relish instead of chopped dill pickles (time saver) and also dry dill. I also used red potatoes because I’m lazy and didn’t want to peel potatoes. Next time I’ll do the eggs ahead of time. Mine were a tad soft. Potatoes were perfect though. I used like… Read more »

Kathy Randlett
User
Kathy Randlett

I love this recipe. I recommend it to anyone who’ll listen! For me, the potatoes come out perfect every time. I enjoy everything about it. This and ribs make my instant pot gold!

Q. McMillan
User
Q. McMillan

I am trying this recipe for the first time. I have never used full grain mustard. The one I purchased doesn’t resemble any mustard I’ve ever used it seen. It looks like a jar of seed in an opaque sauce. Could this be the right mustard?

Nicole Tierheimer
User
Nicole Tierheimer

I love love love this recipe!!! I am going to make the eggs in the pot this time. I usually cheat do then separately. My mom is picky on potato salad but I am sure she will like this as much as she loved your chili recipe. And she can’t have red meat so she put in cut up chicken thighs and breasts and it was delicious. Keep up the good recipes!!!!!

Becky
User
Becky

When you say 8-10 stems fresh dill, are you talking about the little fern like side stems.

Also, how much dill is that after it is chopped, for example, how many tablespoons?

Thanks!

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