Pressure Cooker Potato Salad | The Foodie Eats

Pressure Cooker Potato Salad

It's kinda like potato salad and egg salad had a baby!

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Cooling 15 minutes
Total Time 30 minutes
Servings 16
Calories 278 kcal
Author The Foodie Eats


  • 3 lbs. russet potatoes peeled, cut into 3/4 inch chunks
  • 1 1/2 cups water
  • 12 large eggs
  • 1 1/2 cups mayonaise
  • 1/2 cup sweet salad cubes
  • 1 Tbsp. yellow mustard
  • 2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. paprika for garnish


  1. Add water and steamer basket to Instant Pot. Place potatoes and eggs in basket. Close lid and set manual time for 4 minutes at high pressure. Once cook time is complete, quick-release pressure. Place eggs in an ice bath to cool. Pour potatoes into a colander, then transfer to a sheet pan to cool.

  2. Meanwhile in a large bowl - combine mayonaise, pickles, mustard, salt and pepper. 

  3. Remove shells from eggs and roughly chop using an egg slicer (or knife if you don't have one). Then add eggs to mixing bowl and mix well.

  4. Once potatoes are cool, add them to mixing bowl and gently mix until well combined.

  5. Transfer to serving dish and garnish with paprika. Chill for at least 2 hours - preferably overnight.
  6. Serve and enjoy!

Recipe Notes

The quantities of this recipe are perfect for a family gathering, potluck, or picnic. They can be scaled down accordingly.

Nutrition Facts
Pressure Cooker Potato Salad
Amount Per Serving
Calories 278 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 131mg 44%
Sodium 559mg 23%
Potassium 415mg 12%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 5g
Protein 6g 12%
Vitamin A 10.6%
Vitamin C 6.1%
Calcium 3.3%
Iron 8.8%
* Percent Daily Values are based on a 2000 calorie diet.