This Instant Pot potato salad is super quick to prep and will save you a ton of time in the kitchen. I love that I can dump everything into one pot and then one bowl for a hearty, creamy, and delicious potato salad that you can eat year round.
Instant Pot Potato Salad
We are huge potato salad lovers at our house. I have been making a version of potato salad for years and years.
Sometimes, I like to add bacon (take a peek at my Whole30 potato salad recipe here.)
Other times, there will be different kinds of onions or I will omit the pickle and throw in some extra mustard.
Any way I make it, it's always delicious thanks the creamy dressing base of homemade mayonnaise.
It really is a game changer in this recipe.
This salad will come together so quickly in your Instant Pot or pressure cooker. I love that I can cook the potatoes and eggs at the same time.
Less dishes, anyone? Sign me up!
What type of potatoes to use in this potato salad
My absolute favorite type of potatoes to use for almost everything are Yukon gold potatoes. I think they are the creamiest and just have the most delightful flavor.
This recipe will absolutely work with different kinds of potatoes though. You can alternatively use: red potatoes or new potatoes.
Stay away from russet potatoes... they won't hold their shape while being cooked.
Homemade potato salad dressing
The base of this potato salad dressing is homemade paleo mayonnaise. It's so quick, easy, and delicious to whip up and devour.
I use it as the base for so many of my salad dressings and dips.
It's creamy, only takes a handful of ingredients to make, and it tastes way better than the store bought stuff!
How to make Instant Pot potato salad
Add water and chopped potatoes to the bottom of the Instant Pot insert. Place the eggs on top of the potatoes.
Secure the instant pot lid and turn the valve to “sealing” position.
Select “High Pressure” and “Manual” and set the cook time to 4 minutes.
Once the timer goes off, carefully move the valve to “venting” and release all of the pressure.
Transfer the eggs to a bowl of cold ice water and drain the water from the pot.
Separate the egg yolks from the whites of the hard-boiled eggs, and place the yolks into a small mixing bowl.
Mash the yolks with a fork and add in mayonnaise, coconut cream, mustard, pickle juice, salt, and pepper.
Pour the dressing over the warm potatoes and stir well to evenly distribute. Roughly chop the egg whites and add into the potato salad. Add in pickles, onions, and celery.
Stir well, cover, and refrigerate for a 1-2 hours to allow the flavors to really blend together.
How to store potato salad
This potato salad will keep in an airtight container in the refrigerator for up to 3 days or so.
Can you make potato salad ahead of time?
The potatoes will change texture as they sit in the dressing overtime. Essentially, they will just become softer and softer. It's still delicious, in my opinion.
If you want to make it a few days ahead of time for a get together or meal prep, be sure to store the dressing separately.
So, what are you waiting for?
This Instant Pot potato salad is definitely tasty enough to make all year long. Don't wait for warm weather, you'll regret not having it in your life any sooner! 😉
Looking for more great Instant Pot recipes? Try these:
Instant Pot Chicken Tikka Masala
Instant Pot White Chicken Chili
Instant Pot Potato Salad
Equipment
Ingredients
- 3 pounds Yukon gold potatoes see notes
- 1 cup filtered water
- 4 eggs
- 3/4 cup homemade paleo mayonnaise
- 1/4 cup canned coconut milk or cream
- 2 tablespoons Dijon mustard
- 2 teaspoons pickle juice see notes
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion diced
- 2 celery ribs finely chopped
- 2 pickles chopped
- 1/4 cup fresh parsley chopped, for garnish
- kosher salt to taste
Instructions
- Add water and chopped potatoes to the bottom of the Instant Pot insert. Place the eggs on top of the potatoes.
- Secure the instant pot lid and turn the valve to “sealing” position.
- Select “High Pressure” and “Manual” and set the cook time to 4 minutes.
- Once the timer goes off, carefully move the valve to “venting” and release all of the pressure. Transfer the eggs to a bowl of cold ice water and drain the water from the pot.
- Separate the egg yolks from the whites of the hard-boiled eggs, and place the yolks into a small mixing bowl.
- Mash the yolks with a fork and add in mayonnaise, coconut cream, mustard, pickle juice, salt, and pepper.
- Pour the dressing over the warm potatoes and stir well to evenly distribute. Roughly chop the egg whites and add into the potato salad. Add in pickles, onions, and celery.
- Stir well, cover, and refrigerate for a 1-2 hours to allow the flavors to really blend together.
Notes
- Potatoes: You can use any waxy potato in this recipe like red potatoes or new potatoes, too. Stay away from russet potatoes, as they will become too gummy in the pressure cooker.
- Pickle juice: Purchase a jar of your favorite pickles and grab the juice from the jar.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
This potato salad is incredible! We've made it twice for family and friends, and they loved it. It was so easy to cook the potatoes and eggs at the same time in the Instant Pot. This a summer staple we will be making for years to come!
Yay, that makes me really happy!!!!!! I love it, too.