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Instant Pot Potato Salad

An Easy, Creamy, and Delicious Side Dish Everyone Will Love

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.

a large bowl of homemade potato salad
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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!

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.

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Save this Instant Pot recipe for later.

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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.

a bowl of chopped potatoes sitting on a kitchen scale that reads 3 pounds
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Eggs: You will use 4 eggs. You can always use fewer or more, but I feel 4 is the perfect number.

for brown eggs sitting on the counter
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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.

a bottle of mayonnaise sitting on the counter
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Mustard: You’ll need a tablespoon of yellow mustard.

a bottle of yellow mustard sitting on the counter
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Worcestershire Sauce: You’ll only need a teaspoon of this, but it’s an important ingredient.

a bottle of Worcestershire sauce sitting on the counter
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Onion: You will need to finely chop a ¼ cup of onion. I prefer using white or yellow onion in this recipe.

a small bowl of chopped onion
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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.

a small prep bowl with cooking oil
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Salt and Pepper: Finally, you’ll need some salt and pepper. 1 teaspoon of salt and ½ teaspoon of pepper.

a small prep bowl with black pepper and kosher salt
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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.

an overhead closeup of homemade potato salad
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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.

a bowl of chopped potatoes
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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.

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

Kitchen Prep Tools, Utensils & Appliances

Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.

Prep Tools & Utensils

Here are the kitchen tools and utensils that you will need to make this wonderful homemade potato salad:

Appliances & Cookware

I’ve made this recipe in both my 8-quart Instant Pot and 6-quart Mealthy MultiPot 2.0  pressure cookers.

Serving Platters & Dishes

Dress up this potato salad with a super cute serving bowl.

Instant Pot Accessories

Make sure to check out my post on Must-Have Accessories for the Instant Pot. You’ll find a complete list of all the top accessories that can be used with your Instant Pot.

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!

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
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Peel and Cube the Potatoes

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

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.

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.

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.

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.

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!

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
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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.

Here are some recipes that will pair well with this Potato Salad:

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 Pieces of Yukon Gold Potatoes and Chopped Hard-Boiled Eggs in a Creamy Dressing

Rating
5 from 2 votes
Servings
8
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot,
  • Pressure Cooker
IP Pressure LevelHigh
IP ProgramManual / Pressure Cook
Prep Time
15 minutes
Cook Time
4 minutes
Pressure Release
QPR
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!
Cuisine: American
Course: Side Dish
Category: Salads

Ingredients

for the Dressing

Directions

  • 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

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

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
instant pot potato salad
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  • RL says:

    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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