There's something nostalgic and comforting about a big bowl of creamy potato salad, especially when it's chilled to perfection and packed with flavor. This Instant Pot Potato Salad takes all the guesswork out of boiling potatoes on the stovetop and turns a traditionally time-consuming dish into a quick and easy favorite.

I started making this version on a whim one summer afternoon when my stovetop was already loaded with burger fixings. The result? A beautifully tender, tangy, and creamy potato salad made in under 30 minutes—no boiling pots, no babysitting required. It’s become my go-to side for cookouts, picnics, and busy weeknights alike.

Whether you're hosting a backyard BBQ or just meal prepping for the week, this Instant Pot Potato Salad is about to become your new favorite sidekick.

Why You’ll Love This Instant Pot Potato Salad

Get ready to fall head-over-heels for this ultra-convenient take on a classic side. This isn't just potato salad—this is stress-free, one-pot magic.

It’s fast and hands-off. Using the Instant Pot means no more waiting for water to boil or watching over a pot. The potatoes (and even the eggs!) cook all together in one go, saving time and energy.

Creamy and flavorful every time. Steaming the potatoes under pressure locks in moisture and gives them the perfect texture for soaking up the tangy dressing. No dry or overly mushy potatoes here.

Budget-friendly ingredients. This recipe uses pantry staples like mayo, mustard, and vinegar. You probably have everything on hand already, making this an ideal last-minute side dish.

Perfect for prep or parties. It chills beautifully and actually tastes even better the next day. Make it ahead for family gatherings, or portion it out for a week of lunches.

Once you try it, you may never go back to the stovetop version again. Let’s talk ingredients.

Ingredients Notes

The beauty of this Instant Pot Potato Salad lies in how simple, classic ingredients come together for big flavor and perfect texture. Let’s break down what you need and why each item matters.

Gold potatoes are my go-to for this recipe. They hold their shape beautifully after cooking and offer a naturally buttery flavor. Red potatoes also work well, but avoid russets, which tend to get too soft and crumbly under pressure.

Eggs are cooked right alongside the potatoes—yes, really! They come out perfectly hard-boiled, no extra pot needed. Plus, this method makes them super easy to peel once cooled.

Mayonnaise brings the creamy richness you expect from traditional potato salad. I prefer full-fat mayo for the best texture, but feel free to use your favorite brand or even a half-and-half mix with Greek yogurt for a tangier twist.

Dijon mustard and apple cider vinegar provide the tang and depth that balance out the richness. These add brightness to the dish and keep it from tasting flat. A little sugar can also be added if you like your potato salad slightly sweet.

Celery, red onion, and dill relish add crunch, bite, and a hit of briny flavor. These classic mix-ins are all about contrast and texture, and they help elevate every forkful.

You don’t need any fancy equipment beyond your Instant Pot and a sharp knife. A silicone steamer basket is helpful but not required—just use the trivet that comes with the pot if needed.

How To Make This Instant Pot Potato Salad

Making potato salad has never been easier thanks to the magic of pressure cooking. Here’s how to do it, step by step.

Start by washing and peeling your gold potatoes, then cutting them into evenly sized chunks—about 1 to 1½ inches each. This helps them cook uniformly and hold their shape once mixed. Place the potatoes into the Instant Pot along with 1 cup of water and a big pinch of salt.

Next, gently nestle the eggs on top of the potatoes. They’ll steam perfectly in the same time the potatoes cook, which is part of what makes this recipe so efficient. Lock the lid, set the valve to sealing, and pressure cook on high for 4 minutes.

Once the timer beeps, do a quick release of the pressure and remove the lid carefully. Use tongs or a spoon to remove the eggs and place them in an ice bath. Let the potatoes cool slightly in a large bowl while you prep the rest of the ingredients.

In a separate small bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, a touch of sugar (if using), and some salt and pepper. Stir until smooth and creamy—this is your dressing.

Now it’s time to bring it all together. Peel and chop the cooled eggs, then add them to the bowl with the potatoes. Fold in your chopped celery, red onion, and relish, then pour the dressing over the top. Gently mix everything together until well coated.

Cover and refrigerate for at least an hour before serving. The longer it chills, the more the flavors meld. The total time, from start to finish, is about 25–30 minutes, making this one of the fastest ways to get homemade potato salad on the table.

Storage Options

This potato salad stores beautifully, which makes it a great make-ahead option. Just keep it in an airtight container in the refrigerator, and it will stay fresh for up to 4 days.

If you’re planning to bring it to a potluck or BBQ, keep it chilled in a cooler or serve it in a bowl set over ice. Potato salad should always stay below 40°F to stay food-safe.

Avoid freezing this recipe—because of the mayo-based dressing and tender potatoes, the texture just doesn’t hold up well once thawed.

To re-serve, give the salad a quick stir and taste for seasoning. Sometimes it needs a little extra salt or a splash of vinegar after a couple of days in the fridge.

Variations and Substitutions

One of the best things about this Instant Pot Potato Salad is how easily it can be customized to suit your taste or pantry.

For a tangy Southern twist, try adding a spoonful of yellow mustard and chopped sweet pickles instead of relish. A dash of paprika on top also adds a nice touch.

To keep it dairy-free, stick with a vegan mayo and double-check the mustard and relish labels. This recipe is naturally gluten-free, which makes it great for a variety of diets.

Want to add some protein or extra texture? Crumbled bacon, chopped ham, or even a handful of shredded cheddar can turn this side dish into a satisfying meal.

If you’re a fan of herbs, chopped fresh dill or parsley adds a bright, fresh flavor. You could even mix in a few scallions for a more oniony kick.

Don’t be afraid to experiment! Once you have the Instant Pot method down, the possibilities are wide open. Whether you like it classic, tangy, crunchy, or extra-creamy, this potato salad has your back.