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+ servings
a close up of Instant Pot potato salad topped with chives

Simple Instant Pot Potato Salad Recipe

How to make the best simple homemade Instant Pot potato salad without celery or onions - nothing crunchy! Quick & easy recipe uses light mayonnaise and mustard for a healthy twist on a classic favorite! Includes hard boiled eggs.
5 from 20 votes
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 8 people
Calories 276 kcal

Equipment

Ingredients
  

Instructions
 

  • Wash the potatoes well and peel if desired. (I don't.) Cut potatoes into bite-sized chunks.
  • Add the potato chunks to the Instant Pot with 2 cups of water plus 1 tablespoon of salt. Place eggs on top of potatoes. Cook on high pressure for 5 minutes, then natural release for 5 minutes, then quick release and place in an ice bath for 5 minutes to stop cooking.
  • Drain potatoes thoroughly (use a salad spinner or pat with paper towels if necessary). Place in a large bowl.
  • Peel the eggs, cut in half, remove yolks, and chop whites into 1-inch pieces. Set aside.
  • In a medium bowl, combine egg yolks, mayo, mustard, sugar/sweetener, water, vinegar, and onion powder. Mix well. Pour over potatoes and mix well. Add eggs and toss to distribute.
  • Refrigerate an hour to overnight to allow the flavors to blend.

Notes

If you don't have an Instant Pot, you can cook the potatoes in the microwave (use the baked potato setting) or oven and boil the eggs using this method

Nutrition

Calories: 276kcal | Carbohydrates: 46g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 286mg | Potassium: 761mg | Fiber: 4g | Sugar: 15g | Vitamin A: 109IU | Vitamin C: 34mg | Calcium: 37mg | Iron: 2mg
Keyword salad, summer
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