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Simple Instant Pot Potato Salad

This Instant Pot Potato Salad features tender potatoes, crisp pickles, hard-boiled eggs, and a creamy dressing. It comes together in no time thanks to the Instant pot and its simple flavor is a family favorite!

Instant Pot potato salad in serving bowl and dinner bowl by kitchen towel.

Potato salad is a classic side dish for our family during the summer months.

We even make it for Easter if the weather is nice!

I grew up thinking potato salad had a savory, tangy flavor because that’s how my mom would make it.

So you can imagine my confusion when the other potato salads I’ve tried (either storebought or homemade) all have a sweet flavor.

I’ve just accepted the fact that if I want the “right” potato salad, I have to make it myself! And I also decided it was time to share this recipe with the world.

This recipe is so simple and it’s made even easier by cooking the potatoes and eggs in the Instant Pot.

Step-by-Step Instructions

Potato salad ingredients on white table including potatoes, eggs, pickles and mayo.

Peel and chop 4 medium russet potatoes into 1-inch cubes.

Pour in 1½ cups of water to the inner pot of your Instant Pot and then insert the steamer basket.

Chopped potatoes in Instant Pot next to eggs, pickles and mayo in prep bowls.

Add the chopped potatoes to the steamer basket. Place the metal trivet on top of the potatoes and place 3 eggs on the trivet.

Three eggs on top of chopped potatoes in instant pot next to kitchen prep bowls.

Place the lid on the Instant Pot, lock it, and make sure the valve is set to seal.

Select pressure cook, make sure HIGH pressure is selected and set the timer for 4 minutes.

While the potatoes and eggs are cooking, chop dill pickles into bite-sized pieces until you have 3/4 cup.

Several chopped pickles on wooden cutting board with knife and kitchen towel.

Mix 1 cup of mayonnaise (or one of these mayonnaise substitutes), 2 teaspoons of pickle juice, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/2 teaspoon of paprika in a small bowl.

Mayo mixture in small metal mixing bowl with plastic spatula and kitchen towel.

When the potatoes and eggs are done, release the pressure by turning the valve to vent.

Carefully remove the eggs and place them in a bowl of ice water.

Hard boiled eggs in ice bath in white bowl next to instant pot.

Remove the potatoes and spread them on a large baking sheet in a single layer to cool.

Once the eggs have cooled, peel them and carefully chop into 1-inch pieces.

Several chopped hard boiled eggs on wooden cutting board next to bowl of cooked potato.

Add the cooled potatoes, chopped eggs, and pickles to a large bowl.

Potato salad ingredients piled in large white mixing bowl next to kitchen towel.

Gently fold in the mayo mixture. Season the potato salad with salt and pepper to taste. Top with additional paprika.

Mixed potato salad ingredients in large white mixing bowl on white counter.

Refrigerate at least 1 hour before serving.

Recipe Tips and Substitutions

Homemade potato salad in large white serving bowl sprinkled with paprika garnish.

You do not need a steamer basket to cook the potatoes in the Instant Pot, but if you put them directly in the inner pot, some of them may get stuck to the bottom. You can add more water to prevent this, but it may take longer for the pressure cooker to come to pressure.

You can use any pickles you like for this potato salad. I used sandwich slices because that’s what I had on hand, but you can use spears or whole pickles. You could also use different flavors if you want a sweeter taste.

It does take time for the potatoes to cool and for the potato salad to chill, so make sure you give yourself enough time to prepare this recipe before you’ll need to serve it.

If you need to speed up the cooling process, I find it’s best to cool the potatoes in an even layer on a sheet pan. Or if you’re in a big hurry, you can rinse them gently with some cold water.

More Like This

Easy potato salad recipe in large white serving bowl and white dinner bowl.

Looking for more summer side dish ideas? You’ll love these!

FAQs

Simple potato salad in large white serving bowl next to white plate and utensils.
What kind of potatoes are best for potato salad?


The potatoes you choose to use for your potato salad depend on the texture you want.

Yukon Gold or red potatoes are waxy in texture and will hold their shape when mixed with the rest of the salad ingredients.

Russet or Idaho potatoes have a starchy texture that tends to break down when cooked, chopped, and mixed with the other salad ingredients. Potato salad made with this type of potato will turn out creamier as the potato breaks down.

Why did my potato salad get watery?


Watery potato salad is usually a result of adding too much liquid. Mixing the mayo and the pickle juice before you add it to the rest of the ingredients can help you to see if it’s too watery.

If you did add too much pickle juice, just add more mayo until it thickens up again.

Your potato salad can also get watery from mixing the mayo with the potatoes before they’re cooled. Make sure you give the potatoes enough time to cool before mixing them with the remaining ingredients.

How do you fix bland potato salad?


The easiest way to fix bland potato salad is to add more spices!

For this recipe, start with more salt, pepper, and paprika. If your potato salad is still bland after adding more spices, you can add an additional teaspoon of pickle juice, but just be aware that you may need to add more mayo if your potato salad becomes too watery.

I hope your family loves this Instant Pot potato salad recipe! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!

Homemade potato salad in large white serving bowl sprinkled with paprika garnish.

Simple Instant Pot Potato Salad

The Ashcroft Family Table
This Instant Pot Potato Salad features tender potatoes, crisp pickles, hard-boiled eggs, and a creamy dressing. It comes together in no time thanks to the Instant pot and its simple flavor is a family favorite!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours
Course Side Dish
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
 
 

  • 4 medium russet potatoes
  • cups water
  • 3 eggs
  • ¾ cup dill pickles, chopped
  • 1 cup mayonnaise
  • 2 teaspoons pickle juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon paprika, plus more for topping
  • salt and pepper, to taste

Instructions
 

  • Peel and chop potatoes into 1-inch cubes.
  • Pour water into the inner pot of your Instant Pot and then insert the steamer basket.
  • Add the chopped potatoes to the steamer basket. Place the metal trivet on top of the potatoes and place eggs on trivet.
  • Place the lid on the Instant Pot, lock it and make sure the valve is set to seal.
  • Select pressure cook, make sure HIGH pressure is selected, and set the timer for 4 minutes.
  • While the potatoes and eggs are cooking, chop dill pickles into bite-sized pieces until you have 3/4 cup.
  • Mix mayonnaise, pickle juice, garlic powder, onion powder, and paprika in a small bowl.
  • When the potatoes and eggs are done, release the pressure by turning the valve to vent.
  • Carefully remove the eggs and place them in a bowl of ice water. Remove the potatoes and spread them on a large baking sheet in a single layer to cool.
  • Once the eggs have cooled, peel them and carefully chop into 1-inch pieces.
  • Add the cooled potatoes, chopped eggs, and pickles to a large bowl.
  • Gently mix in the mayo mixture. Season the potato salad with salt and pepper to taste. Top with additional paprika.
  • Refrigerate at least 1 hour before serving.

Video

Notes

You do not need a steamer basket to cook the potatoes in the Instant Pot, but if you put them directly in the inner pot, some of them may get stuck to the bottom. You can add more water to prevent this, but it may take longer for the pressure cooker to come to pressure.
It does take time for the potatoes to cool and for the potato salad to chill, so make sure you give yourself enough time to prepare this recipe before you’ll need to serve it.
If you need to speed up the cooling process, I find it’s best to cool the potatoes in an even layer on a sheet pan. Or if you’re in a big hurry, you can rinse them gently with some cold water.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 20g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 345mg | Potassium: 485mg | Fiber: 2g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg
Keyword creamy potato salad, dill pickle potato salad, easy potato salad, homemade potato salad, instant pot potato salad, potato salad
Love this recipe? Share it on Social!Mention @ashcroftfamilytable or tag #ashcroftfamilytable!
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