Creamy, flavorful potato salad made easy in the Instant Pot. Tender potatoes and perfectly cooked eggs are tossed in a tangy, slightly sweet dressing with crisp celery and fresh green onions perfect for picnics, barbecues, or a quick weeknight side.

Ingredients

2 lb (900 g) waxy potatoes (Yukon Gold recommended)
6 eggs, washed
1 cup (240 ml) water
1¼ cups (310 g) mayonnaise
2 tsp. white vinegar
1 Tbsp. yellow mustard
¼ cup sweet relish
¾ tsp. salt
¼ tsp. ground black pepper
5 green onions, sliced
2 celery stalks, diced
Optional garnish: smoked paprika

Instructions

Prepare potatoes: Wash, peel, and dice potatoes into medium cubes.
Set up Instant Pot: Place a steaming basket or trivet inside the Instant Pot and pour in 1 cup of water. Arrange the potatoes on the trivet (some may touch the water). Place eggs on top.
Cook:
- Secure lid and set valve to Sealing.
- Select Pressure Cook/Manual on high for 3 minutes.
- Allow the Instant Pot to reach pressure and cook, then perform a quick release.
Prepare dressing: While potatoes and eggs cook, whisk together mayonnaise, mustard, sweet relish, vinegar, salt, and pepper in a large salad bowl. Optional: add ½ tsp sugar. Taste and adjust seasoning.
Cool eggs and potatoes:
- Transfer eggs to an ice bath for at least 5 minutes.
- Remove potatoes and let cool for at least 10 minutes.
Assemble salad:
- Add potatoes to the dressing and gently stir to coat.
- Peel and dice eggs, then add along with celery and green onions. Stir gently until combined.
Chill and serve: Refrigerate for at least 1 hour to allow flavors to meld. Garnish with smoked paprika before serving.

Why You’ll Love This Recipe

Quick and easy with perfectly cooked potatoes and eggs every time.
Tangy, creamy dressing with a hint of sweetness balances the flavors.
Great for family meals, potlucks, picnics, or BBQs.
Made in the Instant Pot—minimal cleanup and hands-on time.

Tips

Use waxy potatoes like Yukon Gold for a firm texture that holds up in salad.
For easier peeling, cook eggs first in the Instant Pot.
Don’t overmix; gently fold ingredients to keep potatoes from mashing.
Chill for at least 1 hour to let flavors meld; overnight is even better.

Variations and Substitutions

Dressing: Swap mayonnaise with Greek yogurt for a lighter version.
Add-ins: Include chopped pickles, bell peppers, or fresh herbs like dill.
Spice: Add a pinch of smoked paprika, cayenne, or hot sauce to the dressing.
Eggs: Use hard-boiled eggs only or omit for a vegan-friendly salad using chickpeas instead.

FAQs

Can I make this ahead of time?
Yes! Prepare and chill for up to 2 days—the flavors improve over time.

Can I use frozen potatoes?
It’s best to use fresh potatoes for even cooking; frozen may become mushy.

Can I cook eggs and potatoes separately?
Yes. Eggs can be pressure cooked or boiled on the stovetop. Potatoes can be steamed or boiled separately if desired.

Serving Suggestions

Serve chilled as a side dish for BBQs, picnics, or potlucks.
Pair with grilled meats, sandwiches, or fried chicken.
Garnish with additional herbs, paprika, or crispy bacon for extra flavor.
Great on its own for a light lunch or snack.