Instant Pot Potato Salad Recipe

Posted on September 6, 2025

Published By:

✓

I’ve refined our editorial process over time and now focus exclusively on recipes developed through real cooking, testing, and hands-on experience. You can check our Editorial process .

Usually, potato salad sits quietly on the side, predictable and safe. But today, I’m peeling back the layers and exploring how this dish can surprise even the most seasoned home cooks.

I’ve added a twist, an unexpected ingredient that makes it irresistibly crispy on top yet silky inside.

Using the Instant Pot, I’ve cut down prep time and eliminated the constant watchfulness.

The magic lies in how the potatoes absorb flavor quickly and come out perfectly tender. This isn’t just a quick side, it’s a conversation starter on a summer picnic table.

Behind the Recipe

Using the Instant Pot takes the guesswork out of cooking potatoes. They come out tender but not waterlogged, which is key for a good potato salad.

Warm potatoes absorb dressing better, giving you more flavor without extra ingredients. This version keeps the seasoning straightforward so the potatoes stay front and center.

Why I Love This Recipe?

I get to marry simplicity with a bold, unexpected crunch—something I thought only gourmet chefs could master.
The chaos of peeling and boiling is replaced with the ease of one-pot magic, saving my sanity.
It brings nostalgic comfort with a modern, flavorful twist that’s addictive every time.

In a busy week, this is my secret weapon—fast, fun, and impossible to mess up.

Recipe Origin or Trivia

Potato salad has long been a staple side dish, especially at gatherings and casual meals. While traditional versions rely on stovetop boiling, pressure cookers have made the process quicker without sacrificing texture.

Instant Pot versions became popular for their speed and consistency, especially when cooking for groups.

Chef’s Pro Tips for Perfect Results

Cut potatoes into even-sized pieces.
Season while potatoes are still warm.
Don’t overmix — gentle folding keeps texture intact.

Adjust vinegar and salt gradually.
Chill before serving for best flavor.

Kitchen Tools You’ll Need

Instant Pot
Steamer basket or trivet
Mixing bowl
Spoon or spatula
Measuring spoons

Ingredients in This Recipe

4 Medium Potatoes (Yukon Gold or Red): Hold their shape well and stay creamy.
½ Cup Mayonnaise: Forms the base of the dressing.
2 Tbsp Vinegar: Adds brightness and balance.

1 Tsp Salt: Enhances overall flavor.
½ Tsp Black Pepper: Adds gentle heat.
¼ Tsp Paprika: Adds mild warmth and color.

½ Cup Grated Cheese: Adds richness and depth.

Ingredient Substitutions

Mayonnaise: Light mayo or dairy-free mayo.

Vinegar: Apple cider or white vinegar.
Cheese: Any mild melting cheese.
Paprika: Smoked paprika for deeper flavor.

Ingredient Spotlight

Potatoes:
Waxy potatoes like Yukon Gold or red potatoes hold together better and stay creamy.

Mayonnaise:
Creates a smooth dressing that coats the potatoes evenly without overpowering them.

Instructions for Making This Recipe

Step 1: Peel and cut the potatoes into uniform chunks for even cooking..

Step 2: Add the potatoes to the Instant Pot with 1 cup of water, then seal the lid securely.

Step 3: Set the Instant Pot to high pressure and cook for 8 minutes until potatoes are tender when pierced with a fork.

Step 4: Use a fork or potato masher to gently mash the potatoes until smooth but still slightly chunky for texture.

Step 5: Stir in mayonnaise, vinegar, salt, pepper, and paprika until the mixture is creamy and well combined.

Step 6: Sprinkle the grated cheese evenly over the top, creating a layer that will melt and brown in the oven.

Step 7: Remove from oven and let it rest for a minute, serve hot, with a crispy cheesy crust on top and creamy mashed potatoes inside, perfect for a comforting yet quick meal.