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Looking for the fastest and easiest way to make potato salad? Get out your Instant Pot!
I have a little story to tell you about this potato salad from last night. Every day at five or six my husband calls me and we figure out what we’re having for dinner (that should give you some idea of how much I don’t meal plan). When he asked me yesterday I let him know that I’d made two batches of potato salad for an Instant Pot blog post, so whatever we had it would have potato salad on the side.
I ended up making a HelloFresh meal for dinner, and by the time I got it on the table I’d totally forgotten about the potato salad. We finished dinner and as I was putting away the leftovers, I saw it in the fridge and yelled “Oh no! I forgot to put out the potato salad!”
We’d just finished dinner. We were FULL. And yet, without saying another word three of us grabbed forks and stood in the kitchen in a circle holding the bowl in the middle, snarfing down potato salad. It’s that good.This is the easiest, tastiest potato salad you will ever make. #InstantPot #recipe
Not only is it incredibly tasty, it’s quick to put together (if you don’t count the cooling off period in the fridge). The only prep you have to do before cooking is peeling and cutting the potatoes. The rest can be done during the 17 minutes or so that the potatoes and eggs are cooking.
If you’re an Instant Pot beginner, you should know that this is my third post in my series of super easy Instant Pot recipes for people who bought an Instant Pot and then didn’t know what to do. The first post was about making mashed potatoes, and in that post I go over the different parts of your Instant Pot and the basics of what you need to know. In the second post I show you how to make the best hard boiled eggs ever. And for this post, we’re basically putting both of those things together!
In the recipe below I’ve given you the ingredients for a small batch – enough for four people when eaten as a side dish. You can easily double the recipe and have enough to bring to a picnic, but as with most Instant Pot recipes, do not change the timing or double the cooking water! Both of those stay the same.
And be warned: this stuff is addictive. Combine that with how quick and easy it is to make, and you could be in trouble. I know I am.
For Instant Pot
- 5 medium Russet potatoes, peeled and cut into 1.5" pieces (about 1.5 pounds, or a little over 3 cups)
- 2 large eggs, cold, directly from fridge
- 1 1/2 cups water, cold
- 1/2 cup mayonnaise
- 2 tbsp white onion, diced
- 2 tsp dill pickle juice
- 1 tsp yellow mustard
- 1/2-3/4 tsp dried dill weed
- 1/4 tsp Kosher salt
- 1/8 tsp pepper
- Place a rack or steaming basket in the bottom of the Instant Pot's metal pot; make sure the Instant Pot is plugged in
- Put the potatoes into the Instant Pot and place the eggs on top of the potatoes
- Pour the water over the eggs and potatoes
- Put the Instant Pot's lid on and turn it clockwise until it's locked
- Make sure that the Pressure Valve is pushed all the way to "Sealing"
- Press the "Manual" button, then press the - button (minus button) until you get down to "7" (most Instant Pots will default to High Pressure on the manual setting; if yours doesn't, set it to High Pressure)
- After a short time the Instant Pot will start automatically and the readout will say "On"
- It should take about 10 minutes for the Instant Pot to pressurize, then 7 minutes to cook
- While the potatoes and eggs are cooking you can dice the onion and gather all of the remaining ingredients in a medium bowl, and stir them together well
- When the cooking is done the Instant Pot will beep; press cancel to turn off the warming function
- Do a "quick release" - very carefully, making sure that nothing (including your hand or your face) is above the Pressure Valve, turn the valve from "Sealing" to "Venting"; make sure you're pushing the valve from the side and getting your hand out of the way quickly
- While the steam is escaping, fill a small bowl with ice and water, leaving enough room for the eggs
- Once the steam has stopped escaping from the Pressure Valve, turn and remove the Instant Pot's lid
- Remove the eggs and plunge them immediately into the ice water
- Drain the potatoes if necessary (if they're in a steamer basket you can just lift it out so that they cool faster)
- After about three minutes, peel and chop the eggs
- Add potatoes and eggs to the bowl with the dressing and mix gently
- Cover tightly and put in the refrigerator for at least three hours or overnight
- Serve cold
To double the recipe, double all of the ingredients except the water - it should always be 1 1/2 cups. Cooking time remains the same.
I have the IP Duo 6 Quart, so these instructions are specific to that one, but other versions may be similar.
Have a question about this recipe? I may have answered it here.