If you love the creamy richness of deviled eggs and the comforting bite of potato salad, this Instant Pot potato salad is the perfect combination of both! This dish is easy to make, incredibly delicious, and will be a hit at any gathering.
(Originally posted on April 14, 2017; Updated on October 23, 2024.)
Growing up, this potato salad was a family tradition. My mom used to make it the old-fashioned way, and it quickly became one of my top five favorite foods of all time. Over the years, I’ve given it a modern twist by converting her classic recipe into a foolproof Instant Pot version. Now, it's even easier to whip up with perfect, consistent results every time, and I still get that same nostalgic flavor from my childhood.
Why This Recipe Works
- Perfectly cooked potatoes and eggs in one step: The Instant Pot allows you to cook both the potatoes and eggs at the same time, saving you effort and ensuring everything is perfectly done.
- Creamy texture: This recipe focuses on creamy, savory flavors, skipping crunchy add-ins like celery or raw onions.
- Rich flavor: The generous amount of eggs adds a richness that’s reminiscent of deviled eggs, blending beautifully with the potatoes.
- Easy to modify: You can easily tweak the seasoning or ingredients to suit your preferences.
- Deviled egg twist: This potato salad has a unique twist by incorporating the flavors of deviled eggs, with a generous amount of eggs, mustard, and creamy mayonnaise.
- No fuss with peeling eggs: Thanks to the Instant Pot, peeling the eggs is incredibly easy!
- Sweet and tangy: The Mt. Olive Sweet Salad Cubes add a mild crunch and tangy sweetness that enhances the flavor of the salad without overpowering it.
- Perfect for meal prep: You can make this potato salad a day in advance, making it ideal for meal prep or parties.
Ingredients for Instant Pot Potato Salad
- Russet potatoes: These potatoes are starchy, which gives the salad a fluffy texture.
- Eggs: The eggs add a creamy richness and are essential for that deviled egg flavor.
- Mayonnaise: Creates the creamy base for the salad.
- Sweet salad cubes: These pickles bring a sweet and tangy element that balances the creaminess.
- Yellow mustard: Adds a slight tang and enhances the deviled egg flavor.
- Sea salt and black pepper: Simple seasonings to bring out all the flavors.
- Paprika (garnish): A dash of paprika adds a pop of color and a subtle smoky flavor.
How to Make Pressure Cooker Potato Salad
And This Is the AMAZING Result
Expert Tips
- Cut potatoes evenly: Ensure potatoes are cut into even ½ inch chunks for consistent cooking.
- Use an ice bath for the eggs: This stops the cooking process and makes the eggs much easier to peel.
- Drain the potatoes well: Make sure the potatoes are completely drained after cooking to avoid a watery salad.
- Let the flavors meld: For the best flavor, refrigerate the salad for at least 2 hours or preferably overnight.
FAQs
What are Sweet Salad Cubes? They are a blend of pickled cucumbers and red bell peppers, offering a sweet and tangy flavor with a slightly crunchy texture. In a nutshell, they are sweet relish that has been cut a little larger.
Why use so many eggs? While the number of eggs may seem unusual, they contribute to the creamy texture, reminiscent of egg salad, and add richness to the salad.
Can I use different potatoes? Yes, Yukon Gold or red potatoes can be used for a creamier texture, but russets are preferred for their fluffiness.
What can I substitute for sweet salad cubes? You can use dill pickles or relish if you prefer a less sweet and more tangy flavor.
Can I make this ahead of time? I recommend you make this potato salad at least one day in advance, making it a convenient option for meal prep or gatherings.
How long will the leftovers last? You can store leftovers in an airtight container in the refrigerator for up to 3 days.
★ Did you make this Instant Pot Potato Salad?
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Instant Pot Potato Salad: Deviled Egg-Style
Ingredients
- 3 lbs. russet potatoes peeled, cut into ½ inch chunks
- 1 cup water
- 12 large eggs
- 1 ½ cups mayonaise
- ½ cup sweet salad cubes
- 1 Tbsp. yellow mustard
- 2 tsp. sea salt
- ½ tsp. black pepper
- 1 tsp. paprika for garnish
Instructions
- Add 1 cup of water to the Instant Pot and place a trivet inside. Add a steamer basket on top of the trivet, placing the potato chunks in the basket. Set the eggs on top of the potatoes.
- Close the lid and set the Instant Pot to cook on high pressure for 4 minutes. Once done, quickly release the pressure.
- While waiting, prepare an ice bath. Once the pressure is released, transfer the eggs to the ice bath to cool for easy peeling.
- Pour the cooked potatoes into a colander and let them drain completely. Allow them to cool slightly before mixing.
- In a large bowl, combine the mayonnaise, sweet salad cubes, mustard, salt, and pepper. Stir until well mixed.
- Peel the cooled eggs and roughly chop them using an egg slicer or a knife. Add them to the bowl with the dressing. Gently fold in the cooled potatoes until everything is well combined.
- Transfer the potato salad to a serving dish, sprinkle with paprika for garnish, and refrigerate for at least 2 hours (or overnight) before serving.
Video
Notes
Expert Tips
- Cut potatoes evenly: Ensure potatoes are cut into even ½ inch chunks for consistent cooking.
- Use an ice bath for the eggs: This stops the cooking process and makes the eggs much easier to peel.
- Drain the potatoes well: Make sure the potatoes are completely drained after cooking to avoid a watery salad.
- Let the flavors meld: For the best flavor, refrigerate the salad for at least 2 hours or preferably overnight.
FAQs
What are Sweet Salad Cubes? They are a blend of pickled cucumbers and red bell peppers, offering a sweet and tangy flavor with a slightly crunchy texture. In a nutshell, they are sweet relish that has been cut a little larger. Why use so many eggs? While the number of eggs may seem unusual, they contribute to the creamy texture, reminiscent of egg salad, and add richness to the salad. Can I use different potatoes? Yes, Yukon Gold or red potatoes can be used for a creamier texture, but russets are preferred for their fluffiness. What can I substitute for sweet salad cubes? You can use dill pickles or relish if you prefer a less sweet and more tangy flavor. Can I make this ahead of time? I recommend you make this potato salad at least one day in advance, making it a convenient option for meal prep or gatherings. How long will the leftovers last? You can store leftovers in an airtight container in the refrigerator for up to 3 days.Nutrition
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Angel's roadie
What are "sweet salad cubes"? That one has me baffled.
Chef Gary
It's kinda like pickle relish, but sweet instead of dill. But not actually like the sweet relish. Very mild, slightly sweet. Instead of that bold dill taste.
http://www.walmart.com/ip/Mt.-Olive-Sweet-Salad-Cubes-24-oz/10290681
Amy
I believe it was to read "sweet pickles". Had me going too. lol
Gary
Hi Amy. For this recipe we use sweet salad cubes as seen here: https://www.amazon.com/dp/B01N1V8853/ref=cm_sw_r_tw_dp_U_x_OoeDCb1CZV7B8
BONNIE J USSERY
My preference is dill cubes/relish instead of sweet. I always use the dill in all my salads such as chicken, etc. It's just my taste preference but otherwise a great recipe.
Sarah Yaus
Why do you need so many eggs??? 3 dozen.....really?? Also, I have never heard of sweet salad cubes before! Very confusing recipe for something that should be so simple.
Chef Gary
Why so many eggs? Because that's the way my mom always made it. And sweet salad cubes are in every grocery store next to the relish. You've just never looked for them. What's wrong with being different? Otherwise, all recipes would be the same 🙂
James
The recipe calls for 12 eggs (one dozen) and 3lbs (3 pounds potatoes)
Cristie
This is old but it only calls for 12 eggs not 3 dozen!
Chef Gary
Yeah, I rewrote the recipe - with a downsized version.
Wendy
Looks like I'll be serving this up soon.
Dianne
I love this. How can I cut it down to just a coupe portions - there is only one of me.
Carroll
Put your cursor on the "16" (number of servings) and a slide bar will appear. Just move the marker to the left or right to change the number of servings.
VT
I don't see where it shows number of servings on the recipe I see.
Gary White
It's in the gray portion of the recipe card, under the "print" "pin" "rate" buttons. This recipe has 16 servings. 🙂
Becky
I love egg salad and I love potato salad, this was the perfect blend of both! It was hard to stop eating it!
Brian
Made a batch this morning for some BBQ this evening and my wife is in heaven. She said it's the best potato salad she's ever had.
Could not find the sweet salad cubes at 3! grocery stores so use normal relish instead.
But I get the feeling I'll be making it often so I'll keep an eye out or even do a quick Amazon order for some.
Chef Gary
That's awesome! It's an adaptation of the potato salad my mom has been making my whole life. I'm surprised you couldn't find the sweet salad cubes. I've never had a problem finding them, even at Walmart. Where do you live? I'm now wondering if it's a regional thing. I'm in Florida.
Krista
I’m in rural Alberta, Canada and I have never seen or heard of Sweet Salad Cubes. I’m assuming I could use relish instead?
Chef Gary
Yes, sweet salad cubes are a form of sweet relish. They're just cut larger to add extra crunch to salads. But they have the same flavor.
Debbie
No sweet salad cubes here in California so I just use sweet pickles and chop the heck out of them. Love me some chunks of sweet pickle in my potato salad, also you can never have to many eggs. Love this recipe.
Cristie
I don’t have a steamer basket for my instant pot. Can I do it without?
Chef Gary
I know you can cook the potatoes directly in water, not sure about the eggs in the IP.
Stephanie
I crack my eggs into a bowl and place directly over potatoes to cook in the IP. Then use a pizza cutter to “chop” the eggs when cool. Great time saver if you’ve already cleaned your prep area.
Dianna
This recipe sounds yummy! I can't wait to try it!
Denise
Made this today. It's a hit. Love it. Having with Easter Ham and collard greens.
Bigfoot
Sorry, it needs celery, onions,dill relish cubes, more mustard, and maybe some jalapeno powder.
Gary White
Not if you don't like those things. Lol...
Clara Bowman
Maybe yours does but this isn't YOUR recipe. Just movealong and makeyour own.
Lisa
Really? Post your own (completely different) recipe instead of telling this person to add your ingredients to HIS recipe
Lo
Did I read correctly in replies
The original recipe had 3 dozen eggs??
Wow!
I also learned an easy way to cook eggs in the IP is to crack them into a IP safe bowl
And place them in that way creating a cooked “egg loaf” you then just chop up
You could possibly layer that container in over the potatoes and cook them together eliminating the peeling the eggs 😉
Gary White
Well, I also downsized the recipe quite a bit. There are also 3xs as many potatoes. It was enough to feed a small army! But the ratio is still the same.
Johnnie
Do you peel the potatoes first?
Gary White
Yes. And cut them up.
Taletta Wilson
I have messed up potato salad more times than I can count, but this one was spot on and will be my go to from here on out! Thanks!
Heather
I was so excited to read “I want absolutely no crunch” because that is what has always stopped me from liking potato salad,,, but then you went and threw pickles in it! How is there no crunch with the sweet salad cubes?
Gary White
You can substitute the sweet relish for the sweet salad cubes to minimize the crunch. However, compared to onion and celery, the slight crunch of sweet pickles is barely noticeable. 🙂
Dom
When you say mayo, are you using real mayo or miracle whip? I'd love to try this recipe but want to get it right.
Gary White
I'm definitely not speaking of Miracle Whip, not a fan. I prefer Hellmans or Dukes.
Denise
Will all of the potatoes and eggs fit in a 6 quart instant pot?
Gary White
Yes.
RichV
Thank you once again, Gary. I've been wanting to stop buying this at the grocery.
Cindi
wow... i have not tried it yet but since it is the way i make my own... except i do use onions and celery... so i know how gooooood it is... have been loving it for years... ty for sharing with the world...
Alex
For the sweet salad cubes, have you tried to use Bubbies' pickles? I think they would taste better here because they're naturally-fermented kosher dill pickles.
Gary White
I have not tried them or even heard of them before.
Scarlett
This is very nearly my recipe except the relish which I had never heard of. But having found it easily in my grocery I tried it and voila, new secret recipe!
Mary Whitt
What are sweet salad cubes?
Gary White
There's a full description both in the post and notes of the recipe.
Raquel
Huge hit! I did add finely chopped celery. I like a little more texture. My family said I need to make it this way all the time.
Donna Schafer
I've made this twice and it is delicious! Big hit! No sweet salad cubes here in southeast Michigan (disappointing, because I could get them in VA when I live there). Anyway, I just diced up sweet pickles. ONE NOTE: The printed version of the recipe says to place potatoes into a colander and drain completely, whereas your post says to place them on a baking sheet to cool. You may want to update the printed version.
Gary White
Thank you so much for the feedback and heads up!
Heidi
I'm a bit of a potato salad snob but this is this best recipe that I've seen in quite some time quick and easy and very tasty❣️
Kari
I’ve made this four or five times now, and everyone loves it. I use sweet relish and drain it really well (didn’t the first time, and it was more soupy than we like, but we still ate it!). Will probably be making a batch weekly going forward! Thank you.