Instant Pot Potato Salad with a creamy dill dressing is easy to make in the pressure cooker and ready to eat in under 30 minutes.
Instant Pot Potato Salad
How much do I love potato salad? Let me count the ways!
Back in 1997 I began showing Tonkinese cats in CFA. My first cat was named Oliver Twist. Another Tonkinese breeder named Carol Mackay was there and taught me some stuff about showing cats. Carol used to bring deviled eggs to the shows and were the best I have ever had. My Instant Pot Potato Salad recipe is dedicated to her, as the dressing is very similar to hers.
Cast of Ingredients for Instant Pot Potato Salad
My Instant Pot Potato Salad recipe is so very easy and the eggs cook with the potatoes right in the Instant Pot, Ninja Foodi or Pressure Cooker.
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Ingredients for Instant Pot Potato Salad
- Potatoes and Eggs
- Onion
- Pickles
- Mayonnaise
- Mustard
- TOG Seasoning and Salt – my secret ingredient
There are two ways to cook the eggs. Both cook in the pot with the potatoes at the same time! Below you will see the two methods.
Soak Potatoes in Water Image
Chop the potatoes into cubes. For really delicious Instant Pot Potato Salad make sure to soak the potatoes in a medium mixing bowl full of water for 30 minutes to remove some starch.
Soak Potatoes Before Cooking
- If you soak the potatoes for 30 minutes, much of the starch will rinse away.
- The potatoes will be much fluffier and tastier.
You don’t have to soak the potatoes, but trust me, it does make a difference!
Some people like to leave the skins on for Instant Pot Potato Salad. Try it both ways and see which you prefer.
Grease a Loaf or Round Pan Well
Cooking Eggs with Potatoes
- The eggs can go right on top of the potatoes and cook at the same time. If you want egg slices on top, then this method is the way to go.
- You will love this trick, seriously. It is totally a game changer. If you crack the eggs into a greased pan, you don’t even have to peel the eggs! Check out my Instant Pot Hard Boiled Egg Loaf recipe. Make sure to grease the pan well with coconut oil, or the oil of your choice. Eggs stick a whole heck of a lot.
Pro Tip: If you are just making egg salad, making the egg loaf like in my recipe is the way to go! Pressure Cooker Low Carb Deviled Egg Salad Roll Ups
The recipe card below will explain both ways to cook the eggs for Instant Pot Potato Salad.
Crack the Eggs into the Loaf Pan
Genius right! I like extra eggs in my Potato Salad Recipe and usually make about six eggs. Others prefer to use just four.
Another great potato salad recipe to make is my Instant Pot Classic Red Bliss Potato Salad, recipe. Skins on is a must here.
For those who want to add a little fiber and health, check out my Instant Pot Potato Salad with Carrots recipe, so that you can sneak in a vegetable.
Place Loaf Pan white cracked raw egg whites on Top of Chopped Potatoes
So, if you are preparing for a picnic, don’t forget about my Instant Pot Pressure Cooker Baked Beans. They are one of my most popular recipes.
Steaming the potatoes above water is really the only way to go, so that the potatoes do not become waterlogged.
Place Eggs on top of Potatoes
The Salbree Steamer/Strainer Basket is what I recommend. I use it for just plain Instant Pot Hard Boiled Eggs too! My hard boiled egg method is the easiest around, so give it a try.
Whisk up the Potato Salad Dressing
While the eggs and potatoes are cooking, it is a great time to prepare the dressing. I use my Rösle stainless steel flat whisk to make quick work of it.
The Secret Ingredient
- Not to toot my own horn or anything, but what makes MY Instant Pot Potato Salad really special and stand out among the rest, is my TOG House Seasoning. I use this seasoning in place of plain salt and it makes a huge difference.
- Homemade house seasoning is a nice combination of seasonings, including celery seed, which gives the potato salad a wonderful taste.
- My This Old Gal Seasoned Salt really kicks up my Instant Pot Potato Salad to a whole other level! It is like Lawry’s Seasoned Salt on steroids!
Try it and let me know what you think. Otherwise, just use plain ole table salt or you can use Lawry’s Seasoned Salt if you don’t want to make my homemade seasoned salt…but, truth be told, the TOG House Seasoning is better than Lawry’s!!!
Put it All Together
When to Add Dressing
- Right after the potatoes come out of the pressure cooker.
- The dressing gets mixed into the potatoes while the potatoes are warm.
- Potatoes are porous and the potatoes will absorb the dressing and ensure wonderful flavor in every bite!
How to Chop Eggs
- A baking rack is the fasted way to chop the eggs. It can be used with whole eggs or the egg loaf, so whichever way you make your eggs, the baking rack will work.
- Place the baking rack over the bowl of potato salad.
- Place the egg loaf or individual eggs on top of the baking rack and press down firmly with your palm. Perfectly diced eggs will magiclly fall into the bowl of warm potato salad.
Instant Pot Potato Salad
Sprinkle with Paprika for color, if desired. Make sure to save some slices to garnish.
Love side dishes? You are in luck. There are hundreds on my to drool over on my blog.
More Instant Pot Potato Recipes to Make
- Pressure Cooker Syracuse Salt Potatoes from New York
- Instant Pot Mashed Potatoes (Pressure Cooker)
- Pressure Cooker Sweet Potato Casserole (Instant Pot)
- Instant Pot Colcannon Irish Mashed Potatoes
This Instant Pot Potato Salad pairs nicely with My Favorite BBQ Baby Back Ribs.
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Porcelain & Bamboo Salt Box with Spoon
- Bellemain Porcelain Ramekins
- My FANTASTIC Teak Cutting & Charcuterie Board
- Salbree Steamer Basket
- Small Size Loaf Pan
- 1.5 Quart Stainless Steel “Pot in Pot” Bowl
- This Old Gal’s Homemade Seasoned Salt
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Here’s the handy printable recipe:
Ingredients
- 2.5 pounds Russet Potatoes (peeled/cubed)
- 1 1/2 cups Water
- 4-6 Eggs
Dressing
- 3/4 cup Mayonnaise
- 2 Tablespoons Fresh Flat Leaf Parsley (chopped)
- 2 Tablespoons Vlasic Kosher Baby Dill Pickles (chopped)
- 1 stallk Fresh Celery (chopped)
- 1/4 cup Scallions (chopped)
- 1 Tablespoon Yellow Mustard
- 1 Tablespoon Fresh Dill Weed (optional)
- 2 teaspoon TOG House Seasoning (or to taste)
- 1 teaspoon Dill Pickle Juice
- 1/2 teaspoon Sea Salt
Garnish
- 1/2 - 1 teaspoon Paprika
Tools
Recommended Products
Instructions
- Place raw potatoes in water and allow to soak for 30 minutes. Generously grease Loaf Pan and crack in Eggs.**
- Add 1.5 cups of water to Pressure Cooker cooking pot. Drain potatoes and place into Steamer Basket. Place Steamer Basket into cooking pot. Place Loaf Pan on top of Steamer Basket.
- Lock on lid and close Pressure Valve. Cook on High Pressure for 4 minutes. When Beep sounds, do a Quick Release.
- While Potatoes and Eggs are cooking, mix together dressing ingredients and set aside.
- Place Potatoes into Large Mixing Bowl. Fold out eggs onto Baking Rack. Carefully incorporate dressing into Potatoes. Place Baking Rack over bowl of Potatoes and push through grates. Sprinkle with Paprika.
- Cover the bowl and place in refrigerator to chill, until ready to serve.
Notes
What to Serve with Instant Pot Potato Salad
- Baby Back Carolina Style BBQ Pork Ribs
- Pressure Cooker Dirty Water Hotdogs (New York Hot Dogs)
- Instant Pot Rojo Fiesta Chicken [Pressure Cooker]
- Pressure Cooker Greek Lamb Beef Gyros {Lamb and/or Beef}
Nutrition
PIN this Pressure Cooker Summer Picnic Potato Salad!
Instant Pot Potato Salad One Pot Method
Great Potato Salad!!! I tweaked it with a few different ingredients that I would normally use, olives, radishes, and other goodies!!
Since I am new to the use of IP this was a great way to do the potatoes for the salad!!
Thank you so much, Elizabeth. I am so glad you enjoyed my recipe and were able to customize to your preference! Jill
This is great! I did modify it for what I have and how I like my potato salad, but man this is good! The only thing I hate about it is waiting a day to eat it!!! I only had a 1.5 pound bag of golden baby potatoes, so I made a little less than what the dressing required. I did omit the dill (not a fan). I also didn’t have any dill pickles, so sweet relish is what I used. What I did differently is add 1 tablespoon of apple cider vinegar to the steamed potatoes, toss, and wait about 5 minutes to be fully absorbed. That adds the tang I like. I cooked the eggs in their shell (no container for it). Then I added the cooked yolks to the dressing so it’s like deviled eggs. I just smooshed up the whites in my hands. It tastes so good! Tomorrow it will be even better. I can’t wait! Thanks Jill!
Sounds wonderful, Tracey. You certainly can eat it warm if you like, but it should cool down pretty quickly. Jill
Delicious potato salad! Happened to have some TOG seasoning on hand because I made your rare roast beef for sandwiches last weekend and it was a hit! Your recipes might be a bit more effort than some, but that effort pays off big time! Thank you so much.
Thanks, Lori. Jill
I will have many tweaks to this potato salad to match my moms as close as possible. I do love that your recipe does include savory pickles and juice. That was always our favorite part of her recipe that we miss in other recipes.
Also, I love that you show Tonkinese in CFA. My husband and I have shown Altered Ragdolls and rescued kitties in T.I.C.A. for almost 13 years. Cat people and the recipes they share at the shows is always fun
I have several friends who are judges in TICA. They started out showing their cats in CFA, then clerking. I did a lot of clerking too. Lots of fun. You must at least know Laurie Schiff and Lorraine Shelton. Jill
We love this recipe and have made it several times. I do always have an issue with my eggs sticking even though i thoroughly grease my glass container with coconut oil. Any suggestions?
Hi Tammy. I am glad you enjoy my recipe. I wouldn’t use glass for eggs as they do stick badly. Try silicone. Jill
Although I’m a pickle fan I have never cared for them in potato salad so I omit them. I also kick it up a bit by making “giardinaise” – blending hot giardiniera into the mayo in a small blender. Once you’ve tried it you’ll find yourself using it in many things that call for mayo.
Great recipe. Family loved it. I doubled it but cooked the potatoes in two batches in my 6qt. IP.
I used a little vinegar in the dressing rather than dill pickle. Just enough tang to cut the mayonaise.
I had tried two other IP recipes for potato salad and this was without doubt the best. Thanks for the recipe Jill.
Thanks, Leslie. Glad you enjoyed. Jill
Love this potato salad. So fast, easy and delish!
Thanks, Wendy. I just made some today to take to a friend’s house. Jill
Made this the other night, better than my recipe. Thanks Jill
Wow, thank you so much, Paul. Jill
Jill what is the reason for adding potatoes starch? Wonder why you soak potatoes to decrease the starch and then add the starch?
I’ve made this recipe several times,and made it again today. I added chopped sweet pickles, sliced ripe and green olives, and a bit of sour cream to the dressing. We just finished dinner and my husband commented that this is the best version of potato salad I’ve made. Where we live, it’s getting warm and humid, so cooking becomes minimal. This is a good meal for us, accompanied by a rotisserie chicken, some sliced tomatoes and some watermelon. And I have a pint jar of TOG seasoning. I made a big batch and use it often – like Lawry’s, but much better. Thanks, Jill!
Hi Karen. What nice comments. Thank you so much. I am glad you enjoy the potato salad and seasoning. Jill
You are a GENIUS for preparing the potatoes, with the eggs in the Instant Pot!!! I am trying this for tonight, and not telling my hubby (he has a favorite recipe of mine) that I used a new recipe. 🙂
Thank you for sharing, and for all the time you put into your site!!! Blessings!
Thank you so much, Debbie. Jill
Made this recipe 3 times last year and won’t make any other. Delicious!
Thank you so much, Shari. I am glad you enjoy the recipe. Jill
Your recipe heading for Instant Pot Potato Salad says to cook 4 minutes and then “pressure release” for 1 min. but the recipe directions say to cook 4 min. and then “Quick Release”. I’m not sure what you mean or which times are correct or are they the same? Am anxiously waiting for your answer as I LOVE potato salad. Thanks
Quick release is fine. The one minute in the heading is how long it takes for the pressure to release using a quick release. Jill
I’m a bit confused…you put the potatoes thru the baking rack after tossing with the dressing??
No, the potatoes don’t go through the baking rack. Jill