Instant Pot Potato Salad Recipe

Best Ever Instant Pot Potato Salad Recipe With Egg. Here is how to make potato salad in half the time in your Instant pot. You will never make your potato salad any other way again! This is a perfect summer side dish for a crowd!

Prep Time: 2 mins
Cook Time: 10 mins
Servings: 8
Calories: 178kcal


  • 2 pounds Potatoes raw
  • 5 Eggs
  • 2 Celery Stalks
  • ½ Onion small

Creamy Dressing

  • 4 tbsp Mayonnaise
  • 1 tbsp Apple Cider Vinegar
  • ¼ tsp Onion Powder
  • ¼ tsp Garlic Powder
  •  tsp Paprika
  • Salt to taste


  • Wash and peel potatoes. Cut potatoes into bite sized pieces.

    Put the steamer basket on the bottom of the Instant Pot. Arrange cut potatoes inside the steamer basket. Add enough water (2-3 cups) to cover most of the potatoes. Put the eggs on top of the potatoes. If you are not using the steamer basket, follow the instructions without using it.

    Place the lid on the Instant Pot, use the manual setting, and cook for 2 minutes. While it is cooking, prepare a pot with really cold water.

  • Use Natural Release, and wait for the valve to drop. Carefully open the lid and very carefully remove the steamer basket from the Instant Pot. Use tongs to remove the eggs into the pot with cold water. Let the potatoes cool and dry.

    If not using steamer basket, remove the eggs using tongs  and then carefully drain the potatoes.

  • While potatoes and eggs cook, wash and peel the onion. Wash the celery.

    Make the Creamy Dressing by mixing together mayonnaise, apple cider vinegar, onion powder, garlic powder, paprika and a pinch of salt.

  • Once the eggs and potatoes are cool, peel and chop the eggs. In a mixing bowl combine potatoes, eggs, onions and celery. Add the Creamy Instant Pot Potato Salad Dressing and mix.


You don’t need the steamer basket  in order to make this salad. If you do not have it, just follow instructions in the recipe to make the salad.

The best way to save time while making this potato salad, is to start potatoes and eggs cooking first, and then chop onions and celery and make the dressing, while they cook. That way, once eggs and potatoes are ready, all you will need is to add the rest of the ingredients in, and add the dressing.


Calories: 178kcal | Carbohydrates: 21g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1gCholesterol: 105mg | Sodium: 91mg | Potassium: 533mg | Fiber: 3g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 23mg | Calcium: 32mg | Iron: 1mg

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