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Instant Pot potato salad in a bowl

Instant Pot Potato Salad

This Instant Pot potato salad features red potatoes and a creamy dressing. (gluten-free, dairy-free)
Course Side Dish
Cuisine American
Keyword potato salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16
Calories 81kcal
Cost $.24 per serving


  • 2 pounds red skin potatoes chopped into 3/4 inch pieces
  • 2 eggs
  • 1 celery stalk diced
  • 4 scallions diced (white and light green parts only)
  • 1/3 cup organic mayonnaise
  • 2 tsp red wine vinegar
  • 1 tsp stone ground mustard or your favorite kind
  • salt and pepper to taste
  • fresh chives for garnish


  • Pour a cup of water into the Instant Pot, then add a steamer basket to the pot. Place the chopped potatoes and eggs in the steamer basket. Cover the lid, turn the valve to sealing, and set the Instant Pot to 4 minutes on manual high pressure. Once it’s done cooking, do a quick release and remove the steamer basket from the pot using a pot holder.
  • Place the potatoes in a large bowl, and put the eggs in a bowl of ice water to cool a bit. Then peel each egg, cut in half, and remove the yolks to a small bowl. Mash the egg yolks with a fork. Add the mayonnaise, red wine vinegar, and mustard. Stir to combine evenly.
  • Chop the egg whites and place them in the large bowl with the potatoes, along with the chopped celery and scallions.
  • Pour the dressing onto the potato mixture. Stir gently to coat evenly. Sprinkle with salt and pepper to taste. Serve warm or refrigerate until ready to serve.



Calories: 81kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 52mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg