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instant pot potato salad in a bowl with sliced hardboiled eggs

Creamy Instant Pot Potato Salad

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 minutes
Cook Time 4 minutes
Ice bath time 5 minutes
Total Time 19 minutes
Servings 6
Calories 417kcal



  • 5-6 medium potatoes I used yukon gold potatoes - cut into 1 to 2 inch pieces
  • 1 cup Hellmann's mayonnaise
  • 2 tablespoon vinegar
  • 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)


  • 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.
    Potatoes in the Instant pot with eggs on top
  • 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.
    potatoes, celery, and onions in the instant pot
  • Combine mayonnaise, vinegar, salt, sugar, and pepper into a bowl. Mix well.
    Potato salad dressing mixed in a bowl
  • Drizzle dressing over top of your pot with potatoes, celery, onions and eggs.
    Potato salad dressing on salad in instant pot
  • Mix everything together well.
    Mixing potato salad in the instant pot
  • Garnish with fresh chives, and egg slices if you prefer. Serve chilled and enjoy!
    Close up of creamy instant pot potato salad in a bowl with hard boiled eggs



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!


Calories: 417kcal | Carbohydrates: 28g | Protein: 7g | Fat: 31g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 885mg | Potassium: 709mg | Fiber: 4g | Sugar: 3g | Vitamin A: 262IU | Vitamin C: 29mg | Calcium: 48mg | Iron: 2mg