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Instantaneous Pot Potato Salad (prepared in lower than half-hour!)

This Instantaneous Pot Potato Salad is very easy to make and your potatoes and eggs solely prepare dinner for 8 minutes in your strain cooker!

Instant Pot Potato Salad in bowl.

Potato Salad within the Instantaneous Pot!

It actually doesn’t get any simpler than Instantaneous Pot Potato Salad. There’s no boiling potatoes or eggs on this recipe as a result of they’re each cooked proper in your strain cooker. Simple peasy lemon squeazy.

Our Instantaneous Pot Potato Salad recipe tastes like a basic potato salad made with mayo, dijon mustard, pickles, and dill. It’s the proper bbq aspect and so tasty served subsequent to grilled hen thighs or kabobs.

instant pot.

6 Qt.

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Ingredients on a cutting board.

What You Want

Traditional components for a basic Instantaneous Pot Potato Salad. Right here’s what you want!

  • Idaho potatoes: we’re utilizing Idaho potatoes, however be at liberty to both use russet or pink potatoes.
  • Eggs: eggs are basic they usually prepare dinner proper in your strain cooker!
  • Apple cider vinegar: ACV is our secret ingredient. The potatoes really steam in them within the Instantaneous Pot and it provides a lot taste.
  • Mayo: each potato salad deserves some mayo.
  • Greek yogurt: Greek yogurt provides a creaminess and lightens issues up.
  • Dill: at all times use contemporary dill!
  • Lemon: citrus brightens up the entire flavors.
  • Pickles: chopped pickles in potato salad are the most effective!

Newest Instantaneous Pot Recipes

Pouring vinegar into the instant pot over potatoes.

Tips on how to Make Instantaneous Pot Potato Salad

Cook dinner Eggs and Potatoes in Instantaneous Pot

Place the steel rack inside your Instantaneous Pot after which add the chopped potatoes and eggs. Pour water and vinegar on high and seal the Instantaneous Pot.

Cook dinner on excessive strain for 8 minutes. When the timer goes off, quick-release the Instantaneous Pot to let the steam out.

Chill Eggs and Potatoes

Switch the eggs into an ice water tub after which switch the potatoes right into a bowl and into the fridge to sit back.

As soon as the eggs have chilled for five minutes, peel and roughly chop them. Put aside.

Make Sauce

In the meantime, combine collectively the remainder of the components to create the potato salad sauce.

Mash and Combine

Mix all components collectively and use a picket utensil or potato masher to partially mash the potatoes.


Serve with extra contemporary dill and luxuriate in!

Ingredients for the potato salad in a bowl.


Retailer leftover potato salad in an hermetic container within the fridge for as much as 3 days.


  • 4 cups of chopped Idaho potatoes chopped into 1.5-inch cubes (pores and skin on)
  • 2 massive eggs
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup mayo
  • 2 tablespoons minced contemporary dill
  • 1 teaspoon dijon mustard
  • 1/4 cup chopped inexperienced onions
  • 1/4 cup diced dill pickles
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons contemporary lemon juice


  • Place the steel rack inside your Instantaneous Pot (it comes together with your Instantaneous Pot). Place potatoes on high of the rack and thoroughly place two eggs on high of the potatoes.

  • Subsequent, combine your vinegar and water collectively right into a bowl. Pour 3/4 cup of the liquid into the moment pot and set the remainder to the aspect for later.

    pouring liquid into instant pot
  • Cowl your Instantaneous Pot and lock it into place. Flip the strain valve to ‘seal’ and press ‘handbook’ after which flip the strain to “excessive strain”. Set the timer for 8 minutes and let the Instantaneous Pot work.

  • Whereas your Instantaneous Pot is heating up, place the remainder of your components (together with the remainder of your water/vinegar combination) into a big mixing bowl. Combine properly and place within the fridge.

  • When the potatoes are executed, fast launch the strain within the Instantaneous Pot by turning the strain gauge to ‘vent.’ Watch out that you’re away from the strain gauge when steam releases.

  • Place the hard-boiled eggs into an ice tub and switch your cooked potatoes right into a bowl after which place the bowl into the freezer/fridge to chill.

  • As soon as the hard-boiled eggs have chilled for about 5 minutes, peel and tough chop them and place them within the Greek yogurt combination. Combine properly.

  • As soon as potatoes are utterly cool, add potatoes to the Greek yogurt combination and blend till mixed. Use a spatula to mash a few of the potatoes to get that excellent potato salad consistency.

    ingredients in bowl.
  • Prime with contemporary dill and luxuriate in!

Suggestions & Notes

  • This recipe was modified on June 21, 2022.

Vitamin info

Energy: 180kcal Carbohydrates: 35g Protein: 8g Fats: 2g Fiber: 3g Sugar: 3g

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