This past weekend I made Instant Pot Pork Ribs and wanted to make an easy side dish to go with them. One of my favorite side dishes for anything barbecue is potato salad. Growing up, my family ate a lot of potato salad! There’s just something so good about cold, fresh potato salad. This is my family’s recipe. It’s a bit different than the pre-made potato salad that you can buy at the grocery store.
The main difference is the addition of sweet pickles. Every single time we make potato salad, my dad will add extra pickles…..I think that’s our favorite part! If you’re not a fan of pickles, you can use celery instead. Both give a great crunch to the dish.
One of the nice things about making potato salad in the Instant Pot is that the diced potatoes keep their shape better than they do in a pot on the stove. When I cook the diced potatoes on the stove, I stir the potatoes to make sure they don’t burn. The stirring causes the potatoes to crumble a bit. In the Instant Pot, there is no need to stir so they stay in perfectly cut cubes!
I love this recipe because it allows you to cook the potatoes and the eggs at the same time. And….the eggs came out PERFECT! I was a little worried that 4 minutes would not be a long enough cook time but they were cooked perfectly. The yolks were bright yellow and cooked throughout!
Looking for more Instant Pot recipes? Check out some of our favorites!
- Instant Pot Pasta Salad
- Instant Pot Black Eyed Peas with Ham
- Instant Pot Sweet Potatoes
- Instant Pot Loaded Mashed Potatoes
- Instant Pot ABC Green Beans
Tips for making Instant Pot Potato Salad:
1. Modify this recipe to fit the tastes of your family. Add as many eggs and pickles as your family likes. I love them both so I added a lot!
2. When peeling the hard-boiled eggs, roll the cooked egg on your countertop. This will gently break the shell and make it easier to remove.
3. Be sure that the potatoes and eggs are cooled before adding the mayonnaise. If the mayonnaise is added to hot potatoes and eggs, it will not be as creamy.
Ingredients for making Instant Pot Potato Salad:
- 4 Large potatoes- diced
- 4 Eggs- raw in the shell
- 4 Sweet pickles- diced
- 1 Cup of mayonnaise
- ¼ Teaspoon salt
- ¼ Teaspoon pepper
- 1 Cup water
Directions for making Instant Pot Potato Salad:
Option 1-cooking eggs in the shell with the potatoes:
1.Peel and dice potatoes.
2.Pour water into an instant pot.
3.Pour diced potatoes into the instant pot.
4.Sprinkle ½ of the salt and pepper on top of the potatoes.
5.Nestle the eggs (in the shell) among the diced potatoes.
6.Close lid and turn valve to “seal” and cook on high pressure for 4 minutes. When timer beeps, quick-release pressure.
7.Remove eggs from the pot. Let cool, peel, and then chop.
8.Strain potatoes.
9.Combine cooled potatoes, eggs, pickles, mayonnaise, and remaining salt and pepper in a bowl. Serve and enjoy!
Option 2-cooking the eggs as a loaf at the same time as the potatoes:
1.Peel and dice potatoes.
2.Pour water into Instant Pot.
3.Pour diced potatoes into Instant Pot.
4.Sprinkle ½ of the salt and pepper on top of the potatoes.
5.Crack eggs into lightly greased metal or silicone insert pan and place pan in a silicone sling.
6.Place the sling with the insert pot on top of the potatoes in the Instant Pot.
7.Close lid and turn valve to “seal” and cook on high pressure for 4 minutes. When timer beeps, quick-release pressure.
8.Remove insert pan and trivet/sling from Instant Pot. Remove the egg loaf from the pan by flipping it over on a plate. Chop eggs with a knife or pizza cutter.
9.Pour potatoes into a strainer.
10.Combine cooled potatoes, eggs, pickles, mayonnaise, and remaining salt and pepper in a bowl. Serve and enjoy!
Pin Instant Pot Potato Salad Recipe for later!!
Instant Pot Potato Salad
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Ingredients
- 4 Large potatoes- diced
- 4 Eggs- raw in the shell
- 4 Sweet pickles- diced
- 1 Cup of mayonnaise
- ¼ Teaspoon salt
- ¼ Teaspoon pepper
- 1 Cup water
Instructions
Option 1-cooking eggs in the shell with the potatoes:
- Peel and dice potatoes.
- Pour water into Instant Pot.
- Pour diced potatoes into instant pot.
- Sprinkle ½ of the salt and pepper on top of the potatoes.
- Nestle the eggs (in the shell) among the diced potatoes.
- Close lid and turn valve to “seal” and cook on high pressure for 4 minutes. When timer beeps, quick-release pressure.
- Remove eggs from pot. Let cool, peel and then chop.
- Strain potatoes.
- Combine cooled potatoes, eggs, pickles, mayonnaise, and remaining salt and pepper in a bowl. Serve and enjoy!
Option 2-cooking the eggs as a loaf at the same time as the potatoes:
- Peel and dice potatoes.
- Pour water into Instant Pot.
- Pour diced potatoes into Instant Pot.
- Sprinkle ½ of the salt and pepper on top of the potatoes.
- Crack eggs into lightly greased metal or silicone insert pan and place pan in a silicone sling.
- Place the sling with the insert pot on top of the potatoes in the Instant Pot.
- Close lid and turn valve to “seal” and cook on high pressure for 4 minutes. When timer beeps, quick-release pressure.
- Remove insert pan and trivet/sling from Instant Pot. Remove the egg loaf from the pan by flipping it over on a plate. Chop eggs with a knife or pizza cutter.
- Pour potatoes into a strainer.
- Combine cooled potatoes, eggs, pickles, mayonnaise and remaining salt and pepper in a bowl. Serve and enjoy!
Looks Really a Really good… I too love a good potato salad … I always make too much though… looks so easy and I love the sweet pickle addition, I always added relish, chopped green onions, celery and some celery seed and celery salt… a squirt of mustard too… haven’t made it in my instant pot yet but I made a killer chicken cacciatore and some great beans with brown sugar and bacon…
I usually make way too much too! It’s a real time saver making it in the Instant Pot!