This Easy Instant Pot Potato Salad is perfect for a quick summer side dish that is tangy, creamy, and slightly sweet. This recipe is gluten-free, dairy-free, and egg-free. 

Contents hide
1 Recipe Highlights
2 Recipe Steps
3 FAQs
4 Recommended Items
5 Other Easy Instant Pot Side Dishes You Might Like
6 Easy Instant Pot Potato Salad
bowl of potato salad with a gold spoon

Recipe Highlights

This Instant Pot Potato Salad is the perfect summertime dish. It has so much flavor from the mayo, mustard, pickle juice, and pickle relish. This recipe is egg-free and can be made vegan depending on what type of mayonnaise you use.

If you love potato salad, then I think you will really enjoy this recipe. It’s as simple as cooking the potatoes in the Instant Pot, chopping them up, and then stirring in the rest of the ingredients. 

Recipe Steps

Step One

The first step to making your salad is to cook the potatoes. I think the easiest way to do this is in an Instant Pot pressure cooker. I also like to peel my potatoes, but that is an optional step. 

And, if you don’t have a pressure cooker, you can easily cook your potatoes on the stovetop. Just boil the whole potatoes for about 20 minutes, or until they are fork-tender.

You can use Russet potatoes, white potatoes, gold potatoes, or red potatoes for potato salad. 

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

white potatoes in an instant pot

Step Two

After the potatoes are cooked, it’s time to chop them up and assemble the salad. Be sure to cut your potatoes into bite-sized pieces, about 1-inch in size.

chopped cooked potatoes

Step Three

Then, all you have to do is add your remaining ingredients and stir them up.

One of the most important ingredients is the mayonnaise you add to the salad. You can either make it from scratch, or choose a quality brand of mayo. If you are vegan or egg-free, then be sure to check the label to make sure there are no eggs in the brand you choose. 

potatoes and celery in a bowl

Step Four

You can either serve your Easy Instant Pot Potato Salad warm, or cover it and refrigerate it until chilled. It is excellent served warm or chilled.

bowl of potato salad

FAQs

This recipe makes 10 servings. Can I cut it in half?

Yes, you absolutely can!

What if I don’t have pickle juice?

You can substitute vinegar for the pickle juice.

Can I make this without an Instant Pot?

Yes! Just cook the potatoes on the stovetop. You can boil or steam them for about 20 minutes, or until they are fork tender. Then, just drain them.

Other Easy Instant Pot Side Dishes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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bowl of potato salad with two gold spoons

Easy Instant Pot Potato Salad

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5 from 1 reviews
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Description

This Easy Instant Pot Potato Salad is perfect for a quick summer side dish that is tangy, creamy, and slightly sweet. This recipe is gluten-free, dairy-free, and egg-free.

Ingredients

Scale
  • 1 1/2 pounds gold or Russet potatoes (about 6–8 medium potatoes)
  • 1 cup water (for cooking)
  • ½ cup chopped celery
  • 2 teaspoons yellow mustard
  • 1/2 cup prepared mayonnaise (VEGAN: be sure use an egg-free brand)
  • 2 tablespoons pickle juice (from a container of dill or bread and butter pickles)
  • 2 tablespoons pickle relish

Instructions

  1. Scrub the potatoes potatoes and dry them gently with a clean towel. Peel them if you want to (this is an optional step).
  2. Then, place the trivet inside a 6-quart pressure cooker with 1 cup of water. Place the potatoes on top of the trivet and lock on the lid.*
  3. Cook at high pressure for 15 minutes. Once the cooking time is complete, let the pressure come down naturally for about 10 minutes. Then, use the quick release and carefully remove the lid.
  4. Use tongs to transfer the potatoes to a cutting board. Cut them into bite-sized pieces, about 1-inch in size. Put the cooked potato cubes into a large mixing bowl.
  5. Add the celery, mustard, mayonnaise, pickle juice, and pickle relish, and use a spatula to mix together.
  6. Stir in the salt and pepper and serve immediately. Or, you can cover the bowl and refrigerate the salad until you’re ready to serve.

Notes

  1. *If you don’t have a pressure cooker, you can easily cook your potatoes on the stovetop. Just boil the whole potatoes for about 20 minutes, or until they are fork-tender.
  2. Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days.
  3. You can use Russet potatoes, white potatoes, gold potatoes, or red potatoes for potato salad.
  • Category: Side dish
  • Method: Instant Pot pressure cooker
  • Cuisine: American

Keywords: how to make potato salad using an instant pot, egg-free potato salad, dairy-free potato salad

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