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Instant Pot Potato Salad Recipe

This is my grandmother's best potato salad recipe. I made my version and used my pressure cooker.
4 from 1 vote


  • 3 Pounds of Idaho Potatoes
  • 1 Tablespoon of Apple Cider Vinegar
  • 5 Cups of cold water
  • 3 Eggs
  • 2 teaspoons of salt


  • Peel the potatoes and dice them up into about 1-inch cubes. Give them a quick rinse to make sure they are clean.
  • Place the diced potatoes in the pot and add the apple cider vinegar, salt, and water.
  • Gently place three eggs on top.
  • Seal the lid and pressure cook on low for 1 minute! Yes, that is it!
  • The potatoes and the eggs will be cooked to perfection I promise! Release the pressure immediately so you can get the eggs out and into an ice bath.
  • Drain out the water and put the potatoes in a bowl and put them in the fridge to cook as soon as possible. While the eggs and potatoes are cooking, you can work on the dressing for the potato salad.
  • Dressing Recipe for Potato salad
  • red onion - diced small
  • stalk of celery - diced small
  • large dill pickle - diced small
  • /2-1 cup of mayo, I don't prefer a lot of mayo, but you can always add more
  • tablespoon of mustard
  • tablespoon of apple cider vinegar
  • /2 tablespoon of minced garlic
  • tsp of Dill
  • /2 tsp salt
  • /2 tsp pepper
  • Once the eggs are cool about 15 minutes, dice up the eggs as well. Mix well in a large bowl.
  • Once the potatoes are cooled about 30 minutes, fold the potatoes into the mixture and refrigerate overnight if possible! At least give it a few hours before you serve, so it is nice and cold. You can serve this with a great bratwurst.