Instant Pot Potato Salad Recipe

Instant Pot Potato Salad Recipe

How To Make Instant Pot Potato Salad

This potato salad is cooked quickly and easily in a pressure cooker. It has hard-boiled eggs, carrots and celery tossed in mayo and mustard dressing.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



  • 2lbsrusset yukon gold potatoes,peeled and quartered if russets, halved if yukon gold
  • 2largeeggs
  • ¼cuppickle juice,(from a jar of kosher dill pickles), plus more to taste
  • 3tbspdill pickles,finely chopped
  • ¼cupparsley,chopped
  • ½cupred onion,chopped
  • 2stalkscelery,chopped
  • 2scallions,chopped, including the greens
  • 1mediumcarrot,peeled and finely chopped
  • ½redbell pepper,chopped
  • ½cupmayonnaise
  • 2tspdijon mustard
  • ½tspground black pepper
  • salt,to taste


  1. Pour a cup of water into a pressure cooker and place a steamer basket inside. Add the quartered potatoes and place the eggs on top.

  2. Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. If using an Instant Pot, select the “Steam” program, then adjust the time to 5 minutes. If the pressure cooker does not have a “Steam” program, set it manually to “High Pressure” for 5 minutes. 

  3. The pressure cooker will take 10 to 15 minutes to come up to full pressure. Cook time begins once it has reached full pressure.

  4. Right when the timer goes off, perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.” It will take a minute or two for the pressure to release completely.

  5. Cool the potatoes and eggs, then chop. Wearing a pair of heat-proof mitts, remove the steamer basket from the pressure cooker. Put the eggs in a bowl of cold water, and leave the potatoes to cool in the basket for 10 minutes.

  6. Once cool, cube the potatoes. Peel the eggs and chop them coarsely. Keep the potatoes and eggs separate.

  7. Put the potatoes into a large mixing bowl. Gently fold in the juice from the Kosher dill pickles. Add the finely chopped pickles followed by the parsley, onions, celery, scallions, chopped hard-boiled eggs, carrots, and red bell pepper.

  8. In a separate small bowl, mix the mayonnaise with mustard and pepper. Gently fold the dressing with the potato mixture. Taste and add additional salt as needed.

  9. Serve the potato salad warm or chilled. The potato salad will keep for up to 3 days in the refrigerator.


  • Calories: 219.55kcal
  • Fat: 12.55g
  • Saturated Fat: 2.10g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 3.29g
  • Polyunsaturated Fat: 7.00g
  • Carbohydrates: 22.96g
  • Fiber: 3.48g
  • Sugar: 2.32g
  • Protein: 4.39g
  • Cholesterol: 52.13mg
  • Sodium: 432.65mg
  • Calcium: 38.89mg
  • Potassium: 604.20mg
  • Iron: 1.42mg
  • Vitamin A: 107.63µg
  • Vitamin C: 36.62mg
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