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Instant Pot Potato Salad

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Total Time
Prep: 15 min. + chilling Cook: 5 min. + cooling

By Taste Of Home Editorial Team

Recipe by Courtney Stultz, Weir, Kansas

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 27, 2023

I rarely make potato salad because it can be somewhat time-consuming. However, now that I know I can quickly cook the potatoes in a pressure cooker, I'll be making this much more often! We prefer this Instant Pot potato salad with unpeeled red potatoes, but you can use another potato—with or without the skin. —Courtney Stultz, Weir, Kansas

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Instant Pot Potato Salad Tips

Do you have to cube the potatoes before cooking them in the Instant Pot?

Yes, we recommend cubing the potatoes prior to cooking them in the Instant Pot. That allows them to cook faster and even throughout. This will result in a nice, tender potato for your salad. Learn more about which types of potatoes you should use for different recipes.

What else can you add to Instant Pot potato salad?

A hard boiled egg pairs so well with any potato salad, and this one is no exception. What's even better is you can use the Instant Pot to hard boil your eggs for this recipe—which means fewer dishes! Check out our Test Kitchen's foolproof method for how to make hard-boiled eggs in the Instant Pot.

Can you make Instant Pot potato salad ahead of time?

Yes—we even recommend it! Potato salad often tastes even better on day two if you can make it ahead of time. You want to give your potato salad time to get nice and cold and allow all the ingredients to develop their flavor. You can store your potato salad for up to 3 to 4 days if it is kept in an airtight container in the refrigerator. Here are some other creative ways to put a spin on potato salad recipes.

—Ellie Crowley, Taste Recipes Culinary Assistant
Test Kitchen Approved

Instant Pot Potato Salad

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Prep Time 15 min
Cook Time 5 min
Yield 10 servings

Ingredients

  • 2-1/2 pounds red potatoes, cubed (about 8 cups)
  • 1 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2 tablespoons prepared mustard
  • 1 tablespoon dill weed
  • 1 tablespoon cider vinegar
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Snipped fresh dill, optional
Text Ingredients

Directions

  1. Place potatoes and 1-1/2 cups water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Drain; cool completely.
  2. In a large bowl, combine remaining 10 ingredients. Add potatoes; toss to coat. Refrigerate, covered, at least 1 hour. If desired, top with snipped fresh dill before serving.

Nutrition Facts

3/4 cup: 247 calories, 18g fat (3g saturated fat), 3mg cholesterol, 471mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 3g protein.

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