Instant Pot Potato Salad

My creamy Instant Pot Potato Salad with eggs is the best potato salad recipe, ready all in one pot in less than 20 minutes!

Course Side Dish

Cuisine American

Keyword Instant pot potato salad, potato salad in the instant pot, potato salad recipes, potato salad with eggs

Prep Time 15

Cook Time 4

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 Tablespoons vinegar
1½ teaspoons 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.
5-6 medium potatoes
Add the potatoes to the bottom of your Instant Pot along with 1 cup of water and the eggs.
4 eggs, 1 cup water
Pressure cook on high for 4 minutes. Carefully quick release the pressure 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.
1 cup celery, ½ cup onions
Place celery, onion, and eggs into your pot of potatoes.
Combine mayonnaise, vinegar, salt, sugar, and pepper into a bowl. Mix well.
1 cup Hellmann's mayonnaise, 2 Tablespoons vinegar, 1½ teaspoons salt, 1 teaspoon sugar, ¼ teaspoon pepper
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!
Fresh chives

Video

Notes

In an air-tight container in the refrigerator, your Instant Pot Potato Salad will last about 5 days. I would recommend you do not freeze potato salad.

Nutrition