There's something deeply nostalgic about the creamy crunch of a well-made potato salad. With its velvety texture, a gentle tang from the dressing, and just the right bite from celery and onion, this Instant Pot Potato Salad brings all the comfort of classic summer cookouts—without the stovetop hassle.

I discovered this shortcut version one sweltering July afternoon when boiling water felt like too much effort. One round with the Instant Pot and I was hooked—perfectly cooked potatoes and eggs, all in one go. It’s quick, mess-free, and always a hit at potlucks, picnics, and even as a meal-prepped side.

Whether you're prepping for a backyard BBQ or looking for a make-ahead lunch, this easy Instant Pot version is about to become your new go-to.

Why You’ll Love This Instant Pot Potato Salad

Let me tell you—this is not your average potato salad. This version is faster, creamier, and frankly, a whole lot easier than the traditional stovetop method.

First off, it’s fast and fuss-free. The Instant Pot handles the potatoes and hard-boiled eggs together, slashing prep time in half and cutting down on dirty dishes. What’s not to love?

Perfect texture every time. No more overcooked, mushy potatoes or chalky egg yolks. The Instant Pot steams everything to tender perfection, giving you that ideal soft bite with just a bit of firmness.

It’s a crowd-pleaser. This recipe has that classic deli-style flavor with a homemade twist—rich, creamy dressing, crisp celery, a hint of mustard, and a pop of sweet pickle.

Totally customizable. Whether you like yours with more tang, extra crunch, or a little smoky bacon on top, this salad plays well with substitutions and additions.

Once you try this method, you’ll never go back to boiling pots of water again.

Ingredients Notes

The beauty of this dish is in its simplicity. Each ingredient is familiar, but the way they come together in the Instant Pot transforms them into something special.

Let’s talk about the potatoes. I use Yukon Golds because they hold their shape beautifully after pressure cooking while still offering a creamy, buttery interior. You can also use red potatoes for a slightly firmer texture.

For that signature richness, we lean on hard-boiled eggs. They're cooked right alongside the potatoes—yes, really!—and add that classic creaminess and flavor.

The crunch factor comes from celery and red onion. I prefer red onion for its mild bite and pop of color, but a sweet or yellow onion would work just as well. Just be sure to dice them finely so they blend smoothly into each bite.

The dressing is where the magic happens. A mix of mayonnaise, Dijon mustard, apple cider vinegar, and a spoonful of pickle juice creates a creamy, tangy base with just the right balance. I love adding a handful of chopped sweet pickles or relish to dial up the flavor.

No fancy tools needed here—just your Instant Pot, a colander, and a big mixing bowl. Optional: a potato masher if you like it extra creamy.

How To Make This Instant Pot Potato Salad

Making this recipe is easier than you'd think, thanks to the Instant Pot.

Start by placing your peeled, diced potatoes in the bottom of the pot on the trivet. Gently nestle your eggs right on top. Add 1 cup of water, seal the lid, and set to manual high pressure for 5 minutes.

Once the timer beeps, do a quick release and remove the lid. Carefully transfer the eggs to an ice bath to cool, and spread the potatoes out on a baking sheet to let the steam escape. This little trick helps prevent a soggy salad.

While everything cools, chop your onion, celery, and any pickles or extras. In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar, and a splash of pickle juice until smooth and creamy.

Peel and chop the cooled eggs, then fold them into the dressing along with the potatoes and chopped veggies. Stir gently so you don’t break up the potatoes too much—unless you like it extra creamy, in which case, mash away!

Let the salad chill for at least 30 minutes to let the flavors meld. The longer it rests, the better it gets.

From start to finish, you’re looking at about 25–30 minutes total, including cool-down time. Perfect for a make-ahead side or quick meal prep.

Storage Options

Instant Pot Potato Salad stores beautifully, making it an ideal prep-ahead dish.

Refrigerator: Transfer to an airtight container and store in the fridge for up to 4 days. The flavors deepen over time, making it even tastier on day two.

Freezer: Unfortunately, potato salad doesn’t freeze well. The texture of the mayo and potatoes changes too much after thawing, so I recommend enjoying this fresh from the fridge.

Containers: Use a glass or BPA-free plastic container with a tight seal to keep everything fresh and avoid fridge odors sneaking in.

When it’s time to serve, give it a quick stir and check the seasoning—sometimes a little extra salt or vinegar wakes it back up.

Variations and Substitutions

This recipe is a blank canvas, just waiting for your personal touch.

Want to make it healthier? Swap out half the mayo with Greek yogurt for a lighter, tangier version that still delivers on creaminess.

If you're vegan or dairy-free, use plant-based mayo and skip the eggs. Add extra veggies like shredded carrots or chopped bell peppers for color and crunch.

Looking for more kick? A spoonful of horseradish or hot sauce adds a spicy edge that pairs beautifully with the creamy base.

Bacon lovers, rejoice—crisp crumbled bacon stirred in at the end gives this salad a smoky, savory upgrade. Chives or green onions on top add a fresh pop of color too.

You can even change the flavor profile completely by adding fresh dill, tarragon, or chopped capers for a briny twist.

Don’t be afraid to experiment—some of my favorite combos have come from last-minute fridge scavenging!