Instant Pot Potato Salad

You are going to love this Instant Pot Potato Salad! Creamy and so delicious, this potato salad makes a perfect side for any meal. Not only will you love the flavor, but you'll be amazed at how much time you save by using the Instant Pot for it.

instant pot potato salad

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.

an overhead closeup of homemade potato salad

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.

the ingredients for making potato salad sitting on the counter in front of the instant pot including a bowl of chopped potatoes, a bottle of yellow mustard, a bottle of mayonnaise, and a bottle of Worcestershire sauce

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!

for brown eggs sitting on the counter

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.

a bowl of chopped potatoes

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.

a bowl filled to the top with homemade potato salad and topped with slices of egg
Essential Items

Here are some essential prep tools, utensils, and appliances I used to make this recipe.

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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.

How To Make Potato Salad in the Instant Pot

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!

Step 1: Peel and Cube the Potatoes

You will need to peel and cube 3 pounds of potatoes into bite-sized pieces.

Step 2: Cook the Potatoes and Eggs

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.

Step 3: Prepare the Creamy Dressing

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.

Step 4: Remove the Potatoes and Eggs from the Instant Pot

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.

Step 5: Peel and Chop the Eggs

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.

Step 6: Combine Potatoes, Eggs, and Dressing

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.

Serve and Enjoy Creamy Potato Salad!

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.

a serving bowl filled with potato salad and topped with slices of egg sitting in front of the instant pot


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.


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


4.72 from 7 votes
Cooking Method(s)
  • Pressure Cooking
Pressure LevelHigh
Program SettingManual / Pressure Cook
Prep Time
15 minutes
Cook Time
4 minutes
Total Time
54 minutes
Recipe by: Valerie Cooper
This creamy and delicious potato salad makes a perfect side dish for either a special occasion or an ordinary family dinner. And making it in the pressure cooker saves both time and effort!
instant pot potato salad

Essential Equipment

  • Egg Slicer
  • kitchen scale


for the 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!

Nutrition Facts

Calories: 456kcal | Carbohydrates: 31g | Protein: 7g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 630mg | Potassium: 768mg | Fiber: 4g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 34mg | Calcium: 37mg | Iron: 2mg

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2 thoughts on “Instant Pot Potato Salad”

  1. Hi Valerie! This method works so well. I made this salad a few months ago and it truly was delicious so I shared the recipe with several friends. thanks!

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