I have been eagerly waiting to share this Instant Pot Potato Salad recipe with you! It’s a family favorite, it has been for years, and I finally made it easier by using the Instant Pot. For as long as I can remember my mom made the best potato salad. She made it for many family get togethers, which in my family, was quite often!
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My mom would always refer to it as “Ensalada Rusa”, which means Russian Salad. Of course, when you search for Russian Potato Salad, it certainly looks nothing like this one, but to this day, that’s what we all call it. In any case, this Potato Salad recipe will become a favorite for you, I’m sure of it. It’s so creamy and delicious, and makes a perfect side dish for so many meals.
What Ingredients Do I Need for Potato Salad?
This Instant Pot Potato Salad recipe is super easy and has very little prep. All the ingredients for this recipe are common ingredients you probably already have. Below you will find the full list of ingredients.
- Potatoes: You’ll need 3 pounds of Yukon Gold Potatoes, peeled and cubed into small, bite-sized pieces.
- Eggs: You will use 4 eggs. You can always use fewer or more, but I feel 4 is the perfect number.
- Mayo: I love making my potato salad with either Kraft or Duke’s mayo. If you haven’t tried Duke’s Mayo, you’re missing out! You’ll need a cup and a half of your favorite mayo.
- Mustard: You’ll need a tablespoon of yellow mustard.
- Worcestershire Sauce: You’ll only need a teaspoon of this, but it’s an important ingredient.
- Onion: You will need to finely chop a ¼ cup of onion. I prefer using white or yellow onion in this recipe.
- Vegetable Oil: The little bit of oil you will need, 1 teaspoon, is for drizzling over the potatoes after they have cooled. It will keep them from sticking together.
- Salt and Pepper: Finally, you’ll need some salt and pepper. 1 teaspoon of salt and ½ teaspoon of pepper.
That is all you need! Super simple ingredients, most of which you probably already have on hand.
Substitutions for This Instant Pot Potato Salad Recipe
I always get questions about substituting items in recipes. Below are the ones that you’re probably going to ask me so I’ve gone ahead and answered them for you. If you have any other questions, please leave them in the comments.
What Can I Use Instead of Mayo?
While I have never made my potato salad with anything but mayo, you can use Miracle Whip if you’d like. If you really want to go a healthy route, you can even sub the mayo for plain Greek yogurt. Just be aware, it won’t be the same potato salad.
Can I Leave the Mustard Out?
I feel the mustard is an important part of the recipe. It’s very little in comparison to all the other ingredients. You will not taste a strong mustard taste and the salad will have a nice color to it. You can even use Dijon mustard instead of regular yellow mustard. I have kids that don’t regularly eat mustard, yet love this potato salad.
Can I Leave the Eggs Out?
You can definitely leave the hard boiled eggs out of potato salad. I always had it with eggs, so that’s how I make it. If you haven’t had it with eggs, I suggest you try it at least once. You may just love it!
What Potatoes are the Best for Potato Salad?
I grew up on potato salad made from Yukon Gold potatoes. They hold their shape, and have a good balance of creamy and not falling apart. That being said, I have made this potato salad with Russet potatoes as well. Russets are creamier than the Yukon Gold, so they don’t hold their shape as well. Either choice is perfect and will make for a delicious potato salad.
Can I Make This Potato Salad in Advance?
Absolutely! In fact, I would recommend you make it ahead of time. I love potato salad so much, I’ll eat it warm or cold, but I think most people enjoy it cold. For this reason, it’s a great idea to make it several hours, or even a day before serving it. I have found that it tastes even better after it’s been sitting in the fridge for a day.
Can I Make this Potato Salad on the Stove?
You can certainly make this delicious potato salad if you don’t have an Instant Pot. Simply boil the potatoes and eggs separately on the stove as you usually would. After that, just follow the rest of the recipe as written.
Here are some essential prep tools, utensils, and appliances I used to make this recipe.
Here is a list of the products featured in this post or products similar to those featured in this post:
- egg slicer
- Steamer Basket
- Kitchen Scale
- Instant Pot
- Glass Food Prep Mixing Bowls
- Silicone Spatulas
- Measuring Spoons
- Stackable Measuring Cups
- Liquid Measuring Cups
- Small Food Prep Bowls
- Flexible Cutting Mats
- Chef’s Knife
23 Must-Have Electric Pressure Cooker Accessories
Make sure to check out my Ultimate List of Electric Pressure Cooker Accessories! I’ve included everything you could ever need to help make your pressure cooking quicker, easier, and even more convenient.
Making potato salad in the Instant Pot is quick and easy. You’ll save time by cooking the potatoes and the eggs together in one pot. So gather your ingredients and let’s get started!
You will need to peel and cube 3 pounds of potatoes into bite-sized pieces.
Pour 1 ½ cups of water in your liner and then place the basket with the cubed potatoes inside the pot. Gently place the eggs on top of the potatoes. I love my mesh basket because it’s so easy to just take it out when the potatoes and eggs are done cooking.
Set the Instant Pot lid to ‘Sealing’ and cook on ‘High Pressure’ for 4 minutes by selecting the ‘Manual’ or ‘Pressure Cook’ button.
While the potatoes and eggs are cooking, you can prepare the dressing. In a bowl, mix the mayo, mustard, Worcestershire sauce, finely chopped onions, salt, and pepper until a smooth and creamy dressing is made. You can set the dressing aside until you are ready to add it to the potatoes.
When the 4 minute cooking time is up, perform a quick release by manually releasing all the pressure. When the pin drops, you can open the pot. Take the potatoes and eggs out of the pressure cooker and place the eggs in a bowl of ice water. You have to let the potatoes cool fully before mixing them with the dressing. So, just set the basket of potatoes on the counter and allow them to cool for 30 to 45 minutes.
While the potatoes are cooling, you can peel and chop your eggs. I like to leave one egg to be sliced so I can top the potato salad with it. The rest, I chop and mix in with the rest of the salad.
Once the potatoes have fully cooled, move them to a large mixing bowl. Add the vegetable oil to the potatoes and toss them in the oil until they are fully coated. Now, you can mix the potatoes, the chopped eggs, and the dressing together.
You’re all done. You can now transfer the potato salad to a cute serving bowl and top it with the sliced egg. Refrigerate the potato salad until it’s ready to be served.
IT’S YOUR TURN TO MAKE THIS POTATO SALAD!
Did you make this Instant Pot Potato Salad? I know you will absolutely love this Potato Salad recipe as much as we do! Please, let me know in the comments when you try it.
5-Star Rating: If you loved this potato salad recipe, I’d appreciate it if you could give it a 5-star rating to show how much you loved it.
MORE QUICK, EASY, AND DELICIOUS RECIPES
Looking for recipes that will pair well with Potato Salad? Here is a list of recipes that are sure to go perfectly with this potato salad recipe:
Looking for even more side dish recipes to make in the Instant Pot? If you want to try making an amazing broccoli recipe in the pressure cooker, check out my recipe for Instant Pot Lemon Butter Broccoli. And for the most delicious mac and cheese ever, try my Perfect Instant Pot Mac and Cheese recipe.
For a full list of all the pressure cooker side dish recipes on this blog, make sure to check out my Instant Pot Side Dish Recipes post.
Instant Pot Potato Salad
BITE-SIZED YUKON POTATOES AND CHOPPED EGGS IN A CREAMY DRESSING
- Add Potatoes & Eggs To Pot: Add the water to the Instant Pot and then lower a mesh steamer basket with the cubed potatoes into the pot. Then place the eggs on top of the potatoes.
- 4-Minute Cook Time: Close the Instant Pot and set the pressure release valve to ‘Sealing’ and then set the pot to cook on ‘Manual’ / ‘Pressure Cook’, ‘High Pressure’ for 4 minutes.
- Prepare Dressing: While the potatoes and eggs cook, add the mayo, mustard, Worcestershire sauce, finely chopped onions, salt, and pepper to a large mixing bowl and mix until combined into a smooth and creamy dressing. Set aside.
- Quick Pressure Release: Once the cooking time has completed, perform a Quick Pressure Release by switching the pressure release valve from ‘Sealing’ to ‘Venting’. Once the pin has dropped, open your pot.
- Let Potatoes & Eggs Cool: Remove the potatoes and eggs from the pot. Place the eggs in a bowl of ice water and the basket of potatoes on the counter. Allow the potatoes to cool fully, about 30 to 45 minutes, before mixing them with the dressing.
- Peel & Chop Eggs: Peel the eggs once they have cooled. Slice one egg to use for topping the potato salad and chop the remaining eggs for mixing into the salad.
- Combine Potatoes, Eggs, and Dressing: Once the potatoes have cooled, move them to a large mixing bowl and toss with the vegetable oil. Now add the chopped eggs and dressing to the mixing bowl and mix until fully combined with the potatoes.
- Serve and Enjoy: You can now transfer the potato salad to a serving bowl and top it with the sliced egg. Enjoy!