There's something deeply nostalgic about a bowl of classic potato salad—cool, creamy, and just the right balance of tangy and savory. But if you’re anything like me, the idea of boiling potatoes in a steamy kitchen during warmer months is enough to put it off the menu entirely.

That’s where the Instant Pot steps in to save the day. I started making potato salad this way last summer, and now it’s my go-to for everything from quick family dinners to backyard BBQs. It’s fast, fuss-free, and comes out perfect every single time. Let’s dive into why this recipe deserves a permanent spot in your rotation.

Why You’ll Love This Instant Pot Potato Salad

Get ready to upgrade your picnic game. This Instant Pot Potato Salad isn’t just another side dish—it’s the secret weapon your summer menu’s been missing.

First off, it’s incredibly quick. Using the Instant Pot cuts the cooking time down dramatically, softening the potatoes and even cooking the eggs all in one pot. You can have everything prepped and chilled in under an hour, which is a major win for last-minute gatherings.

It’s also surprisingly hands-off. Once the Instant Pot is sealed, you’re free to prep other parts of your meal—or just kick back with a cold drink. There’s no babysitting boiling pots or worrying about unevenly cooked spuds.

Budget-friendly and made with pantry staples, this recipe keeps things simple and affordable. Potatoes, eggs, mayo, and a few seasonings—that’s all you need to whip up a big bowl that serves a crowd.

And let’s not forget its crowd-pleasing appeal. Whether you’re serving picky eaters or feeding a group with mixed dietary needs, this dish is naturally vegetarian and easy to adapt.

Now that you’re hooked, let’s take a look at what makes this potato salad really shine.

Ingredient Notes

The beauty of this Instant Pot Potato Salad lies in its simplicity. A few humble ingredients come together to create a creamy, crave-worthy side dish that’s perfect year-round.

Gold potatoes are my go-to for this recipe. Their creamy texture and buttery flavor make them ideal for potato salad. Unlike russets, they hold their shape well after pressure cooking, so your salad doesn’t turn into a mash. You can peel them if you like, but I often leave the skins on for a rustic touch and added nutrients.

Eggs get cooked right along with the potatoes, saving you a step and another dirty pot. Pressure cooking the eggs makes them easy to peel and perfectly cooked every time—no green yolks, no guesswork. Just place them on top of the potatoes in the steamer basket and let the Instant Pot do the rest.

Mayonnaise forms the creamy base of the dressing. Go with full-fat for the richest flavor, or use a lighter version if you prefer. I usually mix in a little Dijon mustard and a splash of pickle juice for tang. If you want to get fancy, try adding a spoonful of sour cream or Greek yogurt for extra depth.

Celery and red onion add that essential crunch and bite. Dice them finely so they blend in with the soft potatoes, giving texture without overpowering each bite. You can also mix in chopped dill pickles or sweet relish depending on your preference.

All you really need equipment-wise is your Instant Pot and a steamer basket or trivet. A good mixing bowl and a rubber spatula will also come in handy when it’s time to fold everything together gently.

How to Make This Instant Pot Potato Salad

Making this potato salad in the Instant Pot is a breeze, especially compared to traditional stovetop methods. Let’s walk through the steps so you get perfect results every time.

Start by prepping your potatoes. Cut your gold potatoes into even-sized chunks—about 1 to 1.5 inches. This ensures they cook evenly and absorb the dressing well without falling apart. Place the chopped potatoes in a steamer basket inside the Instant Pot, and pour in one cup of water.

Next, carefully place your whole eggs right on top of the potatoes. This is one of the best Instant Pot hacks—both components cook together in just five minutes at high pressure. Once that timer beeps, do a quick release to stop the cooking process immediately.

While the potatoes and eggs are cooking, prepare your dressing. In a large bowl, whisk together mayonnaise, Dijon mustard, a splash of pickle juice or vinegar, salt, pepper, and a pinch of sugar if you like a slightly sweet finish. Stir in diced celery and red onion so they can begin to soften slightly in the dressing.

Once the Instant Pot has finished releasing pressure, use tongs or a spoon to remove the eggs and transfer them to an ice bath. This cools them quickly and makes peeling easier. Set the potatoes aside to cool for a few minutes before tossing.

Now comes the fun part—assembly. Peel and chop the eggs, then gently fold them into the dressing along with the warm potatoes. Be careful not to overmix; you want the potatoes to keep some shape. Taste and adjust seasoning if needed.

Give the salad a bit of chill time before serving. Even just 30 minutes in the fridge helps the flavors meld. For best results, let it rest for at least an hour. Then, get ready for compliments.

Storage Options

This Instant Pot Potato Salad stores beautifully, making it perfect for prepping ahead of time. Once mixed and cooled, transfer it to an airtight container and store in the refrigerator. It will stay fresh for 3 to 4 days.

If you're making this dish in advance for a party or potluck, consider keeping the dressing separate until just before serving. This helps maintain the texture and prevents the potatoes from getting too soft or soggy.

For meal prep, you can portion the salad into individual containers. It makes a great addition to weekday lunches alongside sandwiches or grilled protein.

When it’s time to reheat—if you even want to—use caution. This salad is best served cold or at room temperature, but if you need to warm it slightly, do so gently in the microwave for 15-20 seconds. Avoid overcooking, or the mayo may separate.

Variations and Substitutions

One of the reasons I love this recipe so much is how easy it is to tweak based on what you have on hand or your personal taste preferences.

For a tangier twist, try replacing some of the mayo with sour cream or Greek yogurt. It lightens up the dressing while still keeping it rich and creamy.

Add chopped fresh herbs like dill, parsley, or chives to brighten the flavor. Dill in particular pairs beautifully with the tangy mustard and creamy dressing.

Prefer a bit more crunch? Toss in diced pickles, sweet relish, or even a handful of crisp bacon bits. They add salty-sweet depth and texture that take this salad to the next level.

If you’re out of gold potatoes, red potatoes are an excellent substitute. They hold up well and have a similar creamy interior. Just avoid russets—they tend to fall apart after pressure cooking.

Want to make it vegan? Use a plant-based mayo and skip the eggs. You can add chickpeas or extra veggies like bell pepper or cucumber for bulk and texture.

Don’t be afraid to make this your own. Potato salad is one of those dishes that gets better the more you customize it to your liking.