There’s something incredibly nostalgic about a creamy, tangy potato salad—especially when it's chilled to perfection and packed with tender potatoes and crunchy bits. With the Instant Pot, you can skip the boiling pot of water and get the same classic taste with half the effort.

I first started using the Instant Pot for potato salad during a last-minute BBQ prep. What usually took me over an hour was suddenly ready in under 30 minutes—and it was a hit! Now, this recipe is a staple for potlucks, family dinners, and meal prepping all year long.

Let’s dive into why you’re going to fall head over heels for this time-saving, flavor-packed dish.

Why You’ll Love This Instant Pot Potato Salad

Get ready to fall in love with the ultimate shortcut to your favorite picnic side. This Instant Pot potato salad delivers all the classic flavor with way less effort.

First of all, it’s fast. The Instant Pot steams the potatoes and eggs in just a few minutes. No need to babysit a pot of boiling water—just set it and forget it.

It’s also ridiculously easy. With fewer steps and fewer dishes, cleanup is a breeze. Everything cooks in one pot, and you can even mix your dressing right in the same bowl.

This recipe is also incredibly budget-friendly. It uses pantry staples like mayo, mustard, and vinegar, plus affordable potatoes and eggs. You probably already have everything you need in your kitchen right now.

Best of all, it’s completely customizable. Like it sweeter? Add a bit of relish. Want it more savory? Toss in some chopped bacon or dill. The base is solid, but there’s so much room to make it your own.

Once you make potato salad this way, you may never go back to the stovetop version again.

Ingredients Notes

The beauty of this Instant Pot potato salad is how simple and familiar the ingredients are. Everything works together to create a creamy, balanced bite with just the right amount of tang.

Yukon Gold potatoes are my go-to here. Their texture is perfect for salad—firm enough to hold their shape, but tender enough to soak up the dressing. You can also use red potatoes if you prefer a waxier bite.

Eggs cook right alongside the potatoes in the Instant Pot, making this recipe ultra-efficient. The steam setting ensures perfectly cooked yolks without any green rings.

Mayonnaise forms the creamy base of the dressing. Go with a full-fat version for best flavor and texture. If you want to lighten it up, use a mix of mayo and plain Greek yogurt.

Dijon mustard adds a zesty punch that balances out the richness of the mayo. Combined with a splash of apple cider vinegar, it gives the dressing that signature tang you expect in a good potato salad.

You won’t need any fancy tools—just your Instant Pot, a large mixing bowl, and a sharp knife for chopping. Optional but handy: a silicone steamer basket or trivet for easier potato removal.

How To Make This Instant Pot Potato Salad

Making this potato salad couldn’t be easier once you see how the steps flow together. You’ll go from raw potatoes to picnic-ready salad in less than 30 minutes.

Start by prepping your potatoes. Peel and dice them into 1-inch chunks—uniform pieces help everything cook evenly. Place them in the Instant Pot along with a cup of water and a generous pinch of salt. Gently nestle the eggs on top of the potatoes (no extra rack required).

Seal the lid and set the Instant Pot to high pressure for 4 minutes. Once the timer goes off, do a quick release and carefully remove the eggs and potatoes. Plunge the eggs into an ice bath to stop the cooking, and let the potatoes cool slightly in a large mixing bowl.

While everything cools, mix up the dressing. In a small bowl, combine mayo, Dijon mustard, vinegar, a pinch of sugar, salt, and black pepper. Stir until smooth. You can also add chopped celery, red onion, or pickles at this stage if you like extra crunch and flavor.

Peel and chop the cooled eggs, then add them to the bowl with the potatoes. Pour the dressing over the top and gently fold everything together until evenly coated. Be careful not to overmix—you want the potatoes to stay mostly intact.

Chill the salad for at least 30 minutes before serving. The flavors meld beautifully over time, making this an ideal make-ahead side dish.

Start to finish, this recipe takes just under 30 minutes—and most of that is hands-off. You’ll end up with a bowl of creamy, satisfying potato salad that tastes like it came from grandma’s kitchen.

Storage Options

This potato salad keeps beautifully, making it perfect for meal prep or leftovers. Store it in an airtight container in the fridge for up to 4 days. The texture actually improves as the flavors have time to marry.

If you're prepping for a gathering, you can make the salad a day ahead. Just give it a gentle stir before serving, and maybe a small splash of vinegar or mayo if it needs a touch of moisture.

Avoid freezing this one—the creamy dressing doesn’t hold up well in the freezer and can separate or become grainy when thawed.

To rehydrate any leftovers that seem a little dry, stir in a spoonful of mayo or yogurt and a quick dash of vinegar. That’ll bring it right back to life.

Variations and Substitutions

One of the best things about this Instant Pot potato salad is how endlessly adaptable it is. Once you’ve got the method down, you can riff on it in a dozen delicious ways.

For a Southern-style version, try adding a bit of sweet pickle relish and a pinch of paprika. This version has that nostalgic picnic-table flavor that many folks grew up loving.

If you’re watching your calories, swap out part of the mayo for plain Greek yogurt or light sour cream. The result is still creamy, but a little lighter on the waistline.

Want a bit of heat? Stir in some chopped jalapeños or a teaspoon of hot sauce into the dressing. It adds a bold kick that balances nicely with the creaminess.

Don’t eat eggs? No problem—just leave them out or replace them with diced avocado for a vegan-friendly twist. And for a full plant-based version, use vegan mayo.

And don’t forget about herbs. Fresh dill, parsley, or chives can take this salad from good to great. Fold them in just before serving for the freshest flavor.

Don’t be afraid to experiment. Once you’ve nailed the basic Instant Pot potato salad, you can put your own twist on it every time you make it.