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Instant Pot Potato Salad

By Elisha Baba

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Updated on

Instant Pot Potato Salad offers a quick and convenient solution to preparing this classic side dish. This tasty recipe blends creamy texture with the delicious taste of perfectly tender potatoes to effortlessly create this popular salad.

Instant Pot Potato Salad

Ingredients:

  • 10-12 white potatoes skin removed and cut into small cubes
  • 1 cup water
  • 3 eggs
  • 1/2 cup diced onion
  • 1 cup diced celery
  • 1/2 cup mayonnaise
  • 1 tablespoon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions:

1. Start by placing 1 cup of water, potatoes, and eggs into the bottom of the instant pot.  

Cook eggs and potatoes together using instant pot i

2. Next, close the lid and make sure the pressure release is closed.

3. Set the instant pot to manual, high pressure for 4 minutes.

4. Then quickly release the pressure and immediately drain the potatoes and eggs.

5. Rinse the potatoes and eggs under cold water until they are no longer steaming.

6. Place the eggs into an ice water bath.

7. Then crisscross slice two eggs.

slicing egg in potato slicer

8. Finally, add potatoes to a bowl and mix together with the sliced eggs, onion, celery, mayonnaise, mustard, salt and pepper. 

chopped celery onion mayo egg and potatoes

Potato Salad Made With Celery and Onion

9. Place the instant pot potato salad into a serving bowl and top with 1 egg cut in half.

10. Refrigerate until ready to serve.

IP Potato Salad

a bowl of instant pot potato salad

 

IP Potato Salad
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Instant Pot Potato Salad

Author Elisha Baba

Ingredients

  • 10-12 white potatoes skin removed and cut into small cubes
  • 1 cup water
  • 3 eggs
  • 1/2 cup diced onion
  • 1 cup diced celery
  • 1/2 cup mayonnaise
  • 1 tablespoon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Place 1 cup of water, potatoes and eggs into the bottom of the instant pot.
  • Close the lid and make sure the pressure release is closed.
  • Set the instant pot to manual, high pressure for 4 minutes.
  • Quick release the pressure and immediately drain the potatoes and eggs.
  • Rinse the potatoes and eggs under cold water until they are no longer steaming.
  • Place the eggs into an ice water bath.
  • Slice two eggs crisscross.
  • Add potatoes to a bowl and mix together with eggs, onion, celery, mayonnaise, mustard, salt and pepper.
  • Place potato salad into a serving bowl and top with 1 sliced egg.
  • Refrigerate until ready to serve.

7 thoughts on “Instant Pot Potato Salad”

  1. I usually make egg loaf, instead of “boiling” eggs in the shell. Here’s my question: Does everyone wash their eggshells before putting them in the Instant Pot? With all the worry about salmonella, it seems like the right thing to do. I’m trying your potato salad recipe, and I did wash the eggs. Especially with farm eggs, I would recommend washing them, although I’ve never seen that mentioned.

    Reply
    • Hi Marjorie, thank you for stopping by and leaving your thoughts. I personally recommend washing them, but I guess it is a preference. I hope you enjoyed the Instant Pot Potato Salad recipe!

      Reply
  2. Fantastic recipe! Just finished making this for supper later. Very easy and so tasty. A little parsley and smoked paprika to finish it off. I might add a little extra water next time. Thank you for posting this super easy recipe! Kudos to the cook.

    Reply

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