Go Back
+ servings
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 278kcal
Author Gary White


  • 3 lbs. russet potatoes peeled, cut into ¾ inch chunks
  • 1 ½ cups 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


  • 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 and allow them to drain completely.
  • Meanwhile in a large bowl - combine mayonaise, pickles, mustard, salt and pepper. 
  • 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.
  • Once potatoes are slightly cool, add them to mixing bowl and gently mix until well combined.
  • Transfer to serving dish and garnish with paprika. Chill for at least 2 hours - preferably overnight.
  • Serve and enjoy!


Mt. Olive Sweet Salad Cubes are a sweet and tangy blend of pickled cucumbers and red bell peppers. Salad cubes are made with a larger cut than relish, giving them a crunchier texture. They are great for potato salads and deviled eggs!


Calories: 278kcal | Carbohydrates: 21g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 131mg | Sodium: 559mg | Potassium: 415mg | Fiber: 1g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1.6mg