Gluten-Free Instant Pot Recipes Side

Pressure Cooker Potato Salad – Deviled Egg Style

Pressure Cooker Potato Salad | The Foodie Eats

Pressure Cooker Potato Salad

Deviled Egg Style

I’ve been eating this for my whole life. It is one of my top five favorite foods of all time. But I have recently converted my mom’s classic dish into a pressure cooker potato salad recipe. It’s so simple and fool-proof. Just two steps in your Instant Pot and a little bit of mixing. And that’s it!

So What’s So Special About This?

Why would anyone use a pressure cooker to cook potato salad? It’s simple. To take out the guess work. Nobody likes overcooked or raw potatoes. And this method will prevent both of those. And trust me… This is the easiest way in the whole world to boil a perfect egg. An egg that’s so easy to peel, you’ll find ways to use more boiled eggs!

There are a couple things I dislike about most potato salad recipes. I absolutely want zero crunch. That means no celery (which I can deal with, if need be). But please. For the love of all things delicious. No raw onions! There’s only a few places in this world for raw onions – on a burger and in the trash. And oh yeah, do we really need to taste the mustard? Isn’t it just there to add some color.

How Many Eggs? Is That a Typo?

I must admit… when I first asked my mom how many eggs go into this dish – I was shocked. I mean, literally had her repeat it 2 or 3 times. But you know what? I’ve said it before and I’ll say it again. Hear me now, believe me later… It is the difference maker! It’s almost like potato salad and egg salad had a baby. And this is the amazing result!

Just in Case You’re Wondering…

These are Sweet Salad Cubes

Pressure Cooker Potato Salad | The Foodie Eats

Please Pin and Share the Love!

Pressure Cooker Potato Salad | The Foodie Eats

4.7 from 3 reviews
Pressure Cooker Potato Salad - Deviled Egg Style
Recipe type: Instant Pot
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
  • 5 lbs. russet potatoes - peeled, cut into ¾ inch chunks
  • 7 cups water - separated
  • 3 dozen large eggs
  • 32 oz. mayonaise
  • 16 oz. sweet salad cubes
  • 2 Tbs. yellow mustard
  • 1 Tbs. sea salt
  • 1 tsp. black pepper
  • 2 tsp. paprika - for garnish
  1. Add potatoes and 6 cups of water to Instant Pot. Close lid and set manual time for 4 minutes. Once cook time complete, quick-release pressure. Pour potatoes into a colander, then transfer to a sheet pan to cool.
  2. Clean and dry Instant Pot.
  3. Using the steamer basket - add 1 cup of water and eggs to Instant Pot. Set manual time for 2 minutes. Once cook time is complete, allow pressure to naturally release (about 15 minutes). Then open lid and transfer eggs to a large bowl of ice water.
  4. Remove shells from eggs and roughly chop using an egg slicer (or knife if you don't have one). Then add eggs to a second large mixing bowl.
  5. Then combine eggs, potatoes, mayonaise, pickles, mustard, salt and pepper. Mix well.
  6. Transfer to serving dish and garnish with paprika. Chill for at least 2 hours - preferably overnight.
  7. Serve and enjoy!
The quantities of this recipe are perfect for a family gathering, potluck, or picnic. They can be scaled down accordingly.



You Might Also Like


  • Reply
    Angel's roadie
    April 14, 2017 at 11:04 am

    What are “sweet salad cubes”? That one has me baffled.

  • Reply
    April 15, 2017 at 12:51 pm

    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.

  • Reply
    Sarah Yaus
    May 25, 2017 at 2:19 pm

    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.

    • Reply
      Chef Gary
      May 25, 2017 at 3:02 pm

      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 🙂

  • Reply
    May 25, 2017 at 3:36 pm

    Looks like I’ll be serving this up soon.

  • Reply
    May 28, 2017 at 10:15 pm

    I love this. How can I cut it down to just a coupe portions – there is only one of me.

  • Reply
    Rainy Day BBQ Recipes with Your Instant Pot - The Foodie Eats
    June 24, 2017 at 11:42 am

    […] 2. Potato Salad – Deviled Egg Style: […]

  • Reply
    January 30, 2018 at 9:47 pm

    I love egg salad and I love potato salad, this was the perfect blend of both! It was hard to stop eating it!

  • Reply
    March 4, 2018 at 3:01 pm

    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.

    • Reply
      Chef Gary
      March 6, 2018 at 10:13 am

      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.

Leave a Reply

Rate this recipe: