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Instant Pot Potato Salad

Instant Pot Potato Salad recipe made with potatoes, celery, onion, mayonnaise, hard boiled eggs, and dill.
Course Salad
Cuisine American
Keyword recipe for instant pot potato salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings 10 servings
Calories 254kcal


  • 6 medium potatoes
  • 1 cup water
  • 1 stalk celery diced
  • 1/2 cup onion diced
  • 1 cup mayonnaise
  • 3 hard boiled eggs peeled and chopped
  • 2 tsp dried dill
  • salt and pepper to taste


  • Wash potatoes and place them in the Instant Pot.
  • Add 1 cup of water.
  • Set the valve on the lid to "sealing", hit the "Manual" button and select 10 minutes.
  • When Instant Pot is done, quickly release pressure and see if potatoes are easily pierced with a fork.
  • If not, pressure cook for another two minutes.
  • When potatoes are cool, peel and chop into large pieces.
  • Place potatoes in a large mixing bowl.
  • Add in celery and onion.
  • In a separate bowl, whisk together mayonnaise, chopped egg, and dill.
  • Gently stir into potatoes in bowl.
  • Add more mayonnaise if desired. Add salt and pepper to taste.
  • Cover and refrigerate 15 minutes or until ready to serve.


Calories: 254kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 179mg | Potassium: 580mg | Fiber: 3g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 4mg