Instant-Pot Potato Salad


This Instant-Pot potato salad is one-pot cooking at its best. The potatoes and eggs cook together in the multicooker. Mustard and apple-cider vinegar lighten the potatoes nicely and add a great punch of acidity while the vegetables stay crisp and bright. Be sure to dress the potatoes when they're hot to help them best absorb the flavor of the dressing.

Prep Time:
10 mins
Additional Time:
20 mins
Total Time:
30 mins
8 servings


  • 1 cup water

  • 2 pounds small Yukon Gold potatoes, unpeeled and halved (quartered if large)

  • 4 large eggs

  • cup extra-virgin olive oil

  • 3 tablespoons cider vinegar

  • 2 tablespoons whole-grain mustard

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • ½ cup chopped red bell pepper

  • ½ cup chopped celery

  • ½ cup chopped red onion

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon chopped fresh dill

  • 1 tablespoon chopped fresh flat-leaf parsley


  1. Pour water into a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place potatoes in a steamer basket; place inside the cooker. Place eggs on top of the potatoes. Cover the cooker and lock lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 3 minutes. (It will take 15 to 20 minutes for the cooker to come up to pressure before cooking begins.)

  2. When cooking is complete, carefully turn the steam release handle to Venting position to let the steam fully escape (the float valve will drop; this will take 1 to 2 minutes). Remove the lid from the cooker and gently transfer the eggs to a bowl of ice water; let stand until cool enough to handle, about 5 minutes. Peel the eggs and chop.

  3. While the eggs cool, place the hot potatoes in a large bowl. Whisk oil, vinegar, mustard, salt and pepper in a small bowl; add to the potatoes and toss to coat.

  4. Add bell pepper, celery, onion, chives, dill, parsley and the chopped eggs to the potato mixture; gently fold to combine. Serve warm or at room temperature, or cover and refrigerate for up to 1 day.


Equipment: Programmable pressure multicooker

To make ahead: Cover and refrigerate for up to 1 day.

Nutrition Facts (per serving)

221 Calories
12g Fat
23g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 221
% Daily Value *
Total Carbohydrate 23g 9%
Dietary Fiber 2g 9%
Total Sugars 2g
Protein 5g 11%
Total Fat 12g 15%
Saturated Fat 2g 11%
Cholesterol 93mg 31%
Vitamin A 519IU 10%
Vitamin C 22mg 24%
Folate 31mcg 8%
Sodium 284mg 12%
Calcium 31mg 2%
Iron 1mg 6%
Magnesium 28mg 7%
Potassium 453mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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