Creamy Instant Pot Potato Salad

instant pot potato salad in a bowl with sliced hardboiled eggs

Our creamy Instant Pot Potato Salad with eggs is the best potato salad recipe you will ever eat. Mixed with a tasty, tangy dressing and chives, this quick and easy potato salad is soft, fluffy, and flavorful.

Course Side Dish

Cuisine American

Keyword Instant pot potato salad, potato salad recipes, potato salad with eggs

Prep Time 10

Cook Time 4

Ice bath time 5

Total Time 19

Servings

Calories 417kcal

Author Isabel Laessig

Equipment

6 qt. Instant Pot
Knife
Potato peeler

Ingredients

5-6 medium potatoes I used yukon gold potatoes - cut into 1 to 2 inch pieces
1 cup Hellmann's mayonnaise
2 tablespoon vinegar
1½ teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
1 cup celery thinly sliced
½ cup onions chopped into small pieces
4 eggs
1 cup water
Fresh chives chopped (optional)

Instructions

Wash and dry potatoes. Peel and cut into 1 to 2-inch equally sized pieces. Add the potatoes to the bottom of your Instant Pot along with 1 cup of water and the eggs.
Pressure cook on high for 4 minutes. Quick release once done.
Remove eggs and place into an ice bath for 5 minutes.
Drain water from potatoes and place the pot into the refrigerator.
Wash the celery and thinly slice. Cut onion into small pieces. Peel eggs and cut into small pieces. Leave one for garnish if you prefer.
Finally, place celery, onion, and eggs into your pot of potatoes.
Combine mayonnaise, vinegar, salt, sugar, and pepper into a bowl. Mix well.
Drizzle dressing over top of your pot with potatoes, celery, onions and eggs.
Mix everything together well.
Garnish with fresh chives, and egg slices if you prefer. Serve chilled and enjoy!

Video

Notes

Potato salad tastes even better after you've let it chill. You can let this Instant Pot potato salad rest in the refrigerator for up to 3 days before serving!

Nutrition