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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 4 votes
Prep Time 40 mins
Cook Time 5 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 8 people
Calories 276 kcal



  • 8 Yukon Gold potatoes
  • 3 eggs
  • 2 cups water
  • 1 tablespoon salt
  • 1 cup light mayonnaise
  • 2 tablespoons horseradish mustard or use spicy brown
  • ½ cup sugar, Splenda, or stevia
  • 2 tablespoons water
  • 2 tablespoons cider vinegar
  • 1 tablespoons onion powder


  • 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.


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


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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