Instant Pot Potato Salad (Deviled Egg-Style, Cooks the Eggs Too)

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Potato salad should not take as much juggling as it usually does. Most versions have you boiling potatoes in one pot, eggs in another, draining everything separately, and trying to get it all cooled down before the dressing goes in.

This version cuts out the extra work.

Angled close view of deviled egg-style potato salad in a white serving dish with paprika on top.

The Instant Pot cooks the potatoes and eggs at the same time, which is the whole reason this recipe earns its spot. You set up the pot once, let it do its thing, and end up with both parts ready to go without babysitting two burners.

The flavor is what keeps this from feeling like a shortcut recipe. The dressing is deviled egg-style: creamy, tangy, a little mustardy, and rich in the best way. Add in the sweet salad cubes and it lands right in that familiar deli-style zone, only better.

No raw onion crunch. No extra production. Just a solid potato salad that tastes like it was worth the effort.

Why the Instant Pot Makes This Better

The biggest advantage here is not just speed. It is the fact that the potatoes and eggs cook at the same time.

That means less juggling, fewer dishes, and one less thing to think about. Instead of managing separate pots and separate timers, you build the setup once and let the Instant Pot handle the hard part.

It also keeps the process more consistent. The potatoes steam in the basket instead of getting knocked around in a pot of boiling water, and the eggs are ready right alongside them.

The shortcut is in the method, not the flavor. This still tastes like real potato salad. It just gets there with less fuss.

Ingredients

There is nothing complicated here. You have potatoes, eggs, and a creamy dressing built from ingredients that make sense together. The whole thing leans into that deviled egg flavor on purpose, which is what makes this feel different from a basic deli tub version.

And yes, the sweet salad cubes matter. They bring a little sweetness, a little tang, and help give this recipe its specific flavor profile.

Ingredients for Instant Pot potato salad including russet potatoes, eggs, mayo, sweet salad cubes, mustard, paprika, salt, and pepper.

How to Make Instant Pot Potato Salad

The process is simple, but the setup matters.

You are not boiling the potatoes directly in the water. Add the water to the pot, then use the trivet and steamer basket to keep the potatoes lifted above it. The eggs sit right on top, which means both parts of the recipe cook at the same time without needing two separate pots.

Cut the potatoes into even pieces so they cook evenly. That is one of the easiest ways to keep the texture right from batch to batch.

Four-step collage showing trivet, steamer basket, diced potatoes, and eggs layered in the Instant Pot for potato salad.

As soon as the cook time is done, move the eggs to an ice bath. That stops the cooking and makes peeling easier. Let the potatoes cool slightly before mixing everything together.

Once the potatoes and eggs are ready, the rest comes together fast. Chop, mix, dress, and taste. The recipe card below has the full step-by-step.

Hard-boiled eggs in an ice bath after cooking in the Instant Pot for potato salad.

The Deviled Egg-Style Dressing

This is what gives the recipe its identity.

The dressing leans into that deviled egg flavor on purpose. It is creamy, tangy, a little mustard-forward, and built to coat the potatoes without turning soupy. The chopped eggs do part of that work, but so do the rest of the mix-ins.

The sweet salad cubes are a big part of it too. They bring that familiar sweet-tangy bite that makes the whole thing feel finished. This is not just mayo stirred into potatoes. It is built to taste like deviled egg potato salad.

And yes, no raw onion crunch. That part is deliberate.

Four-step collage showing dressing, chopped eggs, sweet salad cubes, and potatoes being mixed for Instant Pot potato salad.

How to Make This Potato Salad with Egg on the Stovetop

No Instant Pot? You can still make this. The dressing and the final result are the same. It is just a longer path to get there.

Potatoes: Cut them into even chunks and boil in salted water until fork-tender. Drain and let them cool slightly.

Eggs: Hard boil them separately, then move them straight to an ice bath and peel once cool enough to handle.

From there, you follow the rest of the recipe the same way. Same dressing. Same finish. More time and one extra pot.

The stovetop version still works well. It just gives up the biggest advantage of this recipe, which is cooking the potatoes and eggs at the same time.

Make-Ahead and Storage

This is a good make-ahead recipe. It actually gets better after a few hours in the fridge. The dressing settles in, the flavor comes together, and the potatoes hold up well.

Make ahead: You can make it up to 24 hours in advance. Store it covered in the fridge and give it a stir before serving.

If it looks a little dry after chilling overnight, stir in a small spoonful of mayo before serving.

Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days.

Do not freeze it. Mayo-based potato salad does not come back well once thawed.

Frequently Asked Questions

Is this like Walmart’s deviled egg potato salad?

Honestly, kind of, but better. Walmart’s version has that same creamy, mustardy, deviled egg-style flavor, which is probably why people keep buying it. This recipe hits a similar note, but it tastes fresher, you control the ingredients, and there is no raw onion crunch getting in the way. If that deli flavor is what you are after, this gets you there in a better way.

Do I need a trivet for the eggs in the Instant Pot?

You need the trivet and steamer basket setup to keep the potatoes up out of the water. The eggs can sit right on top of the potatoes, so they do not need a separate rack of their own. The important part is keeping the setup true to the recipe so the potatoes steam properly instead of boiling at the bottom of the pot.

What kind of potatoes work best?

I use Russet potatoes on purpose. A lot of potato salad recipes lean on waxy potatoes for firmer chunks, but Russets give this version a softer, fluffier texture that works really well with the deviled egg-style dressing. They break down just enough to make the salad feel creamy without turning to mush, especially if you cut them evenly and do not overmix.

Can I make this ahead of time?

Yes, and it is actually better that way. A few hours in the fridge helps the dressing settle into the potatoes. Up to 24 hours ahead is the sweet spot.

Can I make this without eggs?

You can, but it changes the character of the recipe. The eggs are not just there for looks. They help build the deviled egg flavor and add texture throughout the salad. Without them, it is still potato salad, but it is not really this one.

Why sweet salad cubes instead of regular relish?

Because they give this recipe its specific flavor. Sweet salad cubes bring sweetness, tang, and texture without taking over the dressing. That flavor is part of what makes this recipe feel a little closer to a deli-style deviled egg potato salad.

Recipes for Your Easter Table

This is one of those side dishes that makes sense the second you do it once.

The Instant Pot handles the potatoes and eggs at the same time, the dressing pulls everything into that creamy deviled egg-style lane, and the whole thing comes together with a lot less effort than the usual route.

Make it once and you will not go back to two pots.

If you make it, leave a comment and let me know how it turned out.

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