This Instant Pot Potato Salad is the only one my husband will eat! It skips the miserable step of peeling hot potatoes, keeps that classic homemade flavor, and even cooks the eggs right alongside the potatoes for fewer dishes. Plus, we share one quick little trick after cooling that makes the flavor really pop. Absolute perfection all summer long!
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This adaptation of my mother-in-law's classic potato salad has been a family recipe for over 40 years. Decades of family dinners, summer holiday parties, and potlucks have helped to perfect every detail.
After years of burning my fingers peeling hot potatoes, I started testing ways to make the process faster and less fussy without changing the texture or flavor. Cooking it in a pressure cooker gives you tender potatoes that hold their shape perfectly, plus hard boiled eggs cooked right in the same pot.
One thing I never changed is the timing of the vinegar and sugar mixture, because it is the small trick that makes the biggest difference between this and other potato salad recipes. It is incredibly simple but has a huge impact on the final flavor. If you want a reliable, old-fashioned potato salad recipe that actually fits into real life, then this is the one for you.
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Why this recipe made the cut
Every recipe on Borrowed Bites gets tested, re-tested, and thoroughly tasted before it earns a spot on our site! This potato salad has an extra layer of proof behind it, as it has been a favorite of family and friends for over 40 years.
- Less hassle: The Instant Pot makes this potato salad faster and easier than the old-fashioned method without sacrificing the flavor or the texture.
- Flavorful: Marinating the potatoes in the sugar and vinegar mixture gives this recipe its amazing flavor and sets it apart from other recipes.
- Reliable: We have been making this for so many years that we are confident that it will turn out creamy, tender, and perfectly delicious every time.
Instant Pot potato salad ingredients
One of the great things about potato salad is that it is made with simple ingredients you probably already have on hand. Here are a few notes:
- Potatoes: You will need 2.5 to 3 pounds of potatoes. Russets are perfect for this, but gold potatoes are also a good choice.
- Mayonnaise: We prefer regular full-fat mayo for this recipe for the best flavor. We have tested olive oil mayo and light mayo, but both changed the flavor of the final dish.
- Mustard: Classic yellow mustard has the perfect tang. Other varieties change the classic flavor of this recipe.
- Sweet relish: Just a touch of sweetness to balance out the tangy elements.
- Apple cider vinegar: This is key to building that old-fashioned potato salad flavor.
- Sugar: Helps to balance out the sharpness of the vinegar.
- Eggs: Large eggs are preferred. Their richness is adds to the creaminess and depth of the salad.
- Paprika: Just a touch for a pretty finish and lovely hint of smokiness.
- Celery seed: These pack an earthy, savory bite. This is a must-have in my opinion.
- Celery: Chopped celery is classic in potato salad for crunch and texture, but some people do not care for it. In that case feel free to leave it out or serve it on the side so people can add it as they wish.
Helpful kitchen tools
How to make Instant Pot potato salad
Start by peeling your potatoes and dicing them into bite-sized pieces. Place a steamer basket in the bottom of the Instant Pot. Pour 1½ cups of water into the bottom.
Add the diced potatoes to the steamer basket in an even layer, then gently place the whole eggs on top of the potatoes.
Close the lid and set the valve to "Sealing". Cook on High Pressure for 4 minutes. As soon as the cooking time ends and the Instant Pot beeps, carefully perform a quick release by venting the pressure immediately.
Using tongs, carefully remove the eggs and transfer them to a bowl filled with ice water. Let them sit for at least 5 minutes to cool completely before peeling.
Transfer the cooked potatoes into a large bowl. While they are still warm, drizzle the apple cider vinegar evenly across the top and sprinkle with sugar.
Gently toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
Once cooled, peel the eggs and chop them into small pieces. Set aside.
Once the potatoes are cooled, stir together the mayonnaise, mustard, sweet relish, and celery seed in a separate bowl or glass measuring cup until smooth.
This step can also be done ahead of time and stored in the refrigerator until it is time to assemble the salad.
Pour the dressing over the cooled potatoes, then add in the chopped celery and chopped eggs.
Gently stir everything together until evenly combined. Refrigerate until ready to serve. Just before serving, sprinkle a little paprika across the top.
Make-ahead instructions
This potato salad is perfect for making the day before, but if you need more advance prep, this is my timing.
- Up to three days ahead, I cook the potatoes through the vinegar and sugar step. Cover well and refrigerator until ready to assemble.
- In separate container, place the diced egg and the chopped celery. Store in the refrigerator until time.
- Mix together the potato salad dressing ingredients and mix well. Store in the refrigerator.
- Mix everything together the night before, saving the paprika to sprinkle on just before serving for the best presentation.
What to serve with easy potato salad
Looking for a few sides for your cookout? Here are a few of our favorites:
How to store
Leftover potato salad should be stored in the refrigerator in a covered container for 3-5 days. Before serving give it a good stir to make sure that everything is well distributed.
FAQs
We love a good freezer-friendly recipe around here, but this one is not one of them. The liquids separate and the texture changes after freezing. However, it actually has better flavor when made the day before, so feel free to make a day in advance.
Yes! This can be doubled, but depending on the size of your pressure cooker you might have to do rounds of the potatoes and eggs. An 8 quart (or larger) will comfortably handle a doubled recipe.
I love using russet potatoes for mayo-based potato salad, not just because they are economical but also because their natural starchiness helps create that classic texture. However, gold potatoes are also a good option.
Tips & tricks
- The number one and most important tip is to put the vinegar and sugar on the potatoes while they are warm, then allow them to chill before adding the rest of the ingredients. I have tried it every which way over the years, and this simple step is the real secret to the best tasting potato salad.
- If I care about presentation, I mix this up in a large bowl and then transfer that to a smaller serving bow, then sprinkle with paprika.
- Every once in a while, the dressing is a bit scant, usually if I've used potatoes on the higher end of the range. If that is the case, just mix up 2 tablespoon mayo, 1 tablespoon mustard, and 1 tablespoon sweet relish in a small bowl and add a little at a time until everything is nice and coated. 99% of the time the original dressing amount is plenty, but this is my simple backup if needed.
More recipes
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Recipe
Instant Pot Potato Salad Recipe
Ingredients
- 2.5-3 lbs russet potatoes peeled and diced into bite size pieces
- 2.5 tablespoons apple cider vinegar
- 2.5 tablespoons granulated sugar
- 4 eggs
- ½ cup mayo
- ¼ cup mustard
- ¼ cup sweet relish
- 1 stalk celery diced
- ⅛ teaspoon celery seed
- Paprika for the top
Instructions
- Place a steamer basket in the bottom of the Instant Pot. Pour 1½ cups of water into the bottom. Add the diced potatoes in an even layer in the steamer basket. Gently place the whole eggs on top of the potatoes.2.5-3 lbs russet potatoes , 4 eggs
- Close the lid and set the valve to "Sealing". Cook on High Pressure for 4 minutes. When the cooking time ends and the Instant Pot beeps, carefully perform a quick release by venting the pressure immediately.
- Using tongs, carefully remove the eggs and transfer them to a bowl filled with ice water. Let them sit for at least 5 minutes to cool completely. Once cooled, peel the eggs and chop them into small pieces. Set aside.
- Scoop the cooked potatoes into a large bowl. While they are still warm, drizzle the apple cider vinegar and sprinkle the sugar evenly over the top. Gently toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.2.5 tablespoons apple cider vinegar, 2.5 tablespoons granulated sugar
- Once the potatoes are cooled, stir together the mayonnaise, mustard, sweet relish, and celery seed until smooth in a separate bowl or glass measuring cup.½ cup mayo, ¼ cup mustard, ¼ cup sweet relish, ⅛ teaspoon celery seed
- Pour the dressing over the cooled potatoes. Add the chopped celery and chopped eggs. Gently stir everything together until evenly combined. Refrigerate until thoroughly chilled about 4 hours. Serve cold.1 stalk celery
Notes
- The number one and most important tip is to put the vinegar and sugar on the potatoes while they are warm, then allow them to chill before adding the rest of the ingredients. I have tried it every which way over the years, and this simple step is the real secret to the best tasting potato salad.
- If I care about presentation, I mix this up in a large bowl and then transfer that to a smaller serving bow, then sprinkle with paprika.
- Every once in a while, the dressing is a bit scant, usually if I've used potatoes on the higher end of the range. If that is the case, just mix up 2 tablespoon mayo, 1 tablespoon mustard, and 1 tablespoon sweet relish in a small bowl and add a little at a time until everything is nice and coated. 99% of the time the original dressing amount is plenty, but this is my simple backup if needed.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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