There's something undeniably comforting about a creamy, tangy bowl of potato salad — especially when it’s chilled to perfection and served alongside your favorite summer dishes. This Instant Pot Potato Salad takes all the fuss out of traditional prep, cutting the cooking time in half while still delivering that nostalgic, homemade flavor we all love.

I remember the first time I made this in the Instant Pot, I was skeptical. Could a pressure cooker really replicate the slow-simmered tenderness of stovetop potatoes? But one bite in, I was hooked. It’s now my go-to side for BBQs, picnics, and lazy Sunday lunches with the family. Let’s dive into why this quick and creamy version is such a winner.

Get ready — you’re about to meet your new favorite side dish.

Why You’ll Love This Instant Pot Potato Salad

Get ready to fall in love with potato salad all over again. This Instant Pot version isn’t just a time-saver — it’s a flavor-packed, crowd-pleasing side that’ll quickly earn a spot in your regular rotation.

First, let’s talk speed. Traditional potato salad can be a lengthy process, but this one comes together in under 30 minutes thanks to the Instant Pot. No need to babysit boiling water or check the stovetop — just set it and forget it.

It’s also incredibly easy. With everything from eggs to potatoes cooking right in the pot, there’s minimal cleanup involved. Fewer dishes = more time to relax with a glass of iced tea or help the kids set the picnic table.

This recipe is wonderfully budget-friendly. It uses pantry staples and affordable produce, so you can feed a crowd without breaking the bank — perfect for potlucks, cookouts, or weeknight dinners.

Finally, it's endlessly customizable. Whether you like your potato salad classic with mayo and mustard or prefer a touch of dill or pickles, this base recipe is the perfect starting point for all your favorite variations.

Now that you’re craving a forkful, let’s take a closer look at what goes into this simple yet delicious dish.

Ingredients Notes

The beauty of this potato salad lies in its humble ingredients, all of which work together to create a creamy, tangy, and craveable bite every time. Here’s what you’ll need and why it matters.

Potatoes are the heart of this dish. I recommend using Yukon Golds or red potatoes — their waxy texture holds up beautifully under pressure and keeps the salad from getting mushy. They also have a naturally buttery flavor that adds depth without needing extra fat.

Eggs are cooked right alongside the potatoes in the Instant Pot, which is both genius and practical. Not only does it save time, but it ensures perfectly cooked, easy-to-peel eggs every single time. The richness from the yolk blends seamlessly into the dressing.

Mayonnaise forms the base of the creamy dressing. Go with a good-quality brand for the best flavor. If you prefer something a little lighter, you can sub in some plain Greek yogurt or a half-and-half blend for a tangier twist.

Yellow mustard adds that signature zip. Just a tablespoon or two wakes up the whole salad and balances out the richness from the mayo. If you love bold flavors, try Dijon or a spicy brown mustard for a fun variation.

Celery and red onion give the salad its satisfying crunch and a pop of color. They also add freshness and help cut through the creaminess of the dressing. Make sure to finely chop them so they blend in well without overpowering each bite.

You won’t need much in the way of special equipment — just your Instant Pot, a colander for draining, and a large mixing bowl for tossing everything together.

How To Make This Instant Pot Potato Salad

Making this potato salad is a breeze, especially when you let the Instant Pot do most of the heavy lifting. Here’s how it comes together, step by simple step.

Start by peeling and chopping your potatoes into even-sized chunks — about 1 to 1.5 inches. This helps them cook evenly and quickly. Place them in the Instant Pot on a steamer basket or trivet, then gently set the eggs right on top.

Add 1 cup of cold water to the bottom of the pot, seal the lid, and cook on high pressure for 4 minutes. Once the timer goes off, perform a quick release to prevent overcooking. Carefully remove the eggs and transfer them to an ice bath to stop the cooking process.

Drain the potatoes and let them cool slightly. You want them warm, not hot, when mixing with the dressing — that way they soak up all the flavors without turning to mush. Meanwhile, peel and chop the cooled eggs.

In a large bowl, stir together the mayonnaise, mustard, a splash of white vinegar, salt, and pepper until smooth and creamy. Toss in the warm potatoes, chopped eggs, celery, and red onion, and gently mix until everything is evenly coated.

Taste and adjust the seasoning as needed. A sprinkle of paprika or a handful of chopped fresh dill can really take it to the next level. Chill the salad in the fridge for at least an hour before serving to let the flavors meld.

From prep to fridge, the whole process takes about 25–30 minutes, making it one of the fastest, easiest potato salads you’ll ever whip up — with zero compromise on flavor or texture.

Storage Options

This potato salad stores beautifully, making it ideal for meal prep or leftovers. Keep it in an airtight container in the refrigerator for up to 4 days. The flavors only get better as they sit, so don’t be afraid to make it ahead of time.

If you’re making it for a party, you can prep all the components — potatoes, eggs, and dressing — a day in advance and mix it all together just before serving. This helps maintain the best texture.

Avoid freezing this dish. Mayonnaise-based dressings tend to separate and become watery when thawed, which affects both taste and consistency.

To rehydrate leftovers that have become a bit dry, just stir in a spoonful of mayo or a splash of vinegar before serving. A quick stir and it’s as good as new.

Variations and Substitutions

One of the best things about potato salad is how endlessly adaptable it is. Once you’ve mastered the Instant Pot base, the possibilities for tweaking are wide open.

For a healthier spin, try swapping half the mayo with plain Greek yogurt. It still delivers that creamy texture but with a lighter feel and extra protein. A bit of lemon juice helps brighten the flavor even more.

Love a little tang? Chopped dill pickles or sweet pickle relish make a fantastic addition. They add crunch and zing, balancing out the richness of the dressing.

Not a fan of celery or onion? You can skip them or sub in finely chopped bell pepper, scallions, or even a handful of grated carrot for added color and texture.

Add some savory punch with crumbled bacon, shredded cheddar, or a sprinkle of smoked paprika on top. These additions turn a humble side dish into something truly unforgettable.

No Instant Pot? No problem. You can boil the potatoes and eggs on the stovetop as usual — it’ll just take a little longer, but the end result is just as delicious.

The best part about potato salad is making it your own. So go ahead — experiment, taste, and tweak until it’s just right for your crew. Chances are, you’ll be making this again and again.