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    Home » Recipes » Instant Pot » Easy Instant Pot Potato Salad recipe

    LAST UPDATED: January 29, 2022 • FIRST PUBLISHED: May 21, 2020 By Toni Dash 28 Comments

    Easy Instant Pot Potato Salad recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    creamy Instant Pot Potato Salad in a white bowl

    Instant Pot Potato Salad is a fast and easy way to prepare summer’s classic salad recipe. This version is a Baked Potato Salad recipe, with creamy sour cream, chopped bacon and chives on top!

    creamy Instant Pot Potato Salad in a white bowl

    Potato Salad is that delicious side dish recipe that goes with everything!

    You can’t imagine summer without it.

    The only thing that makes it better is cooking the potatoes in the Instant Pot (they take 5 minutes!!).

    Pressure Cooker potato salad is super fast with no slaving over a hot stovetop. 

    A perfect summer recipe just got even better!

    If you prefer a conventional (non Instant Pot) recipe try one of these Grill-Smoked Creamy Potato Salad with Bacon or Tri Color Chipotle Bacon Potato Salad.

    Baked Potato Salad recipe

    If you’ve ever enjoyed a fully loaded baked potato, you’ll love Baked Potato Salad.

    It has all the ingredients you love just turned into a hearty side dish.

    A perfect blend of traditional potato salad AND loaded baked potato ingredients.

    Made all the easier with the Instant Pot to cook the potatoes in a flash!

    instant pot potato salad in a white bowl

    Recipe Ingredients

    • Red potatoes
    • Salt
    • Pepper
    • Seasoning salt
    • Mayonnaise
    • Sour cream
    • shredded Cheddar Cheese
    • Bacon
    • Green Onion or Chives (for garnish)

    instant pot potato salad overhead

    Red Potatoes

    When using red potatoes, scrub the outside with a vegetable brush and rinse them.

    They do not need to be peeled thanks to their naturally thin skin.

    It adds color to the salad too.

    Red Potatoes are a perfect choice for this recipe. They hold their shape when cooking in the Instant Pot.

    Also when tossed with the dressing ingredients.

    Shredded Cheese

    Store bought pre-shredded cheese can be used in this recipe if desired.

    Bacon Shortcut

    Instead of preparing and chopping bacon, chopped real bacon is available to purchase at the grocery store.

    I keep a bag of it in the refrigerator to use when I’m sort on time.

    Because it’s real bacon, not bacon bits, it’s a great fast swap into a recipe like this potato salad.

    How to Make Instant Pot Potato Salad – Step-by-Step

    STEP 1: Place the cut potatoes in a steamer basket for the Instant Pot (photo 1). Pour the water into the Instant Pot and place the steamer basket in (photo 2).

    Instant Pot Potato Salad recipe steps photos 1-4

    STEP 2: Seal the lid and vent of the Instant Pot. Set the Instant Pot on HIGH PRESSURE for 5 minutes (photo 3). When the cooking is complete, do a QUICK RELEASE. 

    STEP 3: Allow the potatoes to fully cool to room temperature (aproximately 30 minutes). PRO TIP: the steamer basket of potatoes can be put into the refrigerator to speed up this step.

    STEP 4: Place the cooled potatoes in a large mixing bowl. Sprinkle on the salt, pepper and seasoning salt (photo 4). Stir to coat the potatoes.

    Instant Pot Potato Salad recipe steps photos 5-6

    STEP 5: Add the mayonnaise, sour cream, cheese and bacon (photos 5-6). Stir to fully coat the potatoes.

    STEP 6: Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours. Garnish with sliced green onion or chives before serving.

    instant pot and baked potato salad with an Instant Pot in background

    What Type of Potatoes are Best for Potato Salad?

    ‘Waxy’ potatoes that both hold their shape when cooked and when tossed with dressing.

    Red potatoes are perfect for these reasons. Yukon Gold is another excellent choice.

    Can Potato Salad be Made Ahead of Time?

    YES! And in fact it tastes better.

    Make it up to 2 days before serving.

    Storing Leftovers

    Leftover potato salad can be stored in the refrigerator of 3 to 5 days in an airtight container.

    Pro Tips for the Best Instant Pot Potato Salad

    Chill the Potato Salad after Making it

    Chilling the salad after all the ingredients are combined allows the flavors to blend for best results.

    Keep the Potato Salad Chilled

    Salads with mayonnaise should always be kept chilled.

    Potato Salad should be thrown out if it sits at room temperature for more than 2 hours.

    This is for food safety reasons. You can find helpful tips for keeps salads cold in this Party Dips post.

    instant pot potato salad side

    More Instant Pot Recipes You’ll Love

    • Instant Pot Mac and Cheese with Green Chiles
    • Mashed Instant Pot Sweet Potatoes
    • Southwestern Instant Pot Short Ribs
    • Lime Cheesecake
    • Instant Pot Baby Carrots with Mint
    • Instant Pot Ginger Soy Chicken Drumsticks

    Try these Side Dish recipes too!

    • Macaroni Salad
    • Broccoli Salad
    • Grill-Smoked Creamy Potato Salad with Bacon
    • Tri Color Chipotle Bacon Potato Salad
    • Chicken Salad
    Did you make it? Please RATE THE RECIPE below!
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    instant pot potato salad in a bowl

    Instant Pot Baked Potato Salad

    Creamy Baked Potato Salad is fast and easy to make with the Instant Pot. Potatoes cook in just 5 minutes!
    5 from 22 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Chilling Time: 4 hours 30 minutes
    Total Time: 4 hours 45 minutes
    Servings: 10
    Calories: 371kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Equipment

    6 quart instant pot
    6 quart Instant Pot

    Ingredients

    • 3 pounds Red Potatoes cut into bite-size pieces
    • 1 cup Water
    • 1 teaspoon Salt
    • 1 teaspoon Black Pepper
    • 2 teaspoons Seasoning Salt
    • 1 cup Mayonnaise
    • ½ cup Sour Cream
    • 1 cup shredded Cheddar Cheese
    • 6 slices Bacon chopped
    • thinly sliced Green onion or Chives for garnish

    Instructions

    • Place the cut potatoes in the steamer basket for the Instant Pot.
    • Add water to the insert of the Instant Pot and place the steam basket inside. Place the lid on the pot and seal the vent.
      Set the Instant Pot to pressure cook on HIGH PRESSURE for 5 minutes. When the cook time is up, do a QUICK RELEASE and remove the lid.
    • Carefully remove the steamer basket and allow the potatoes to cool to room temperature. PRO TIP: Place the basket in the refrigerator to speed up the cooling process, if desired.
    • When the potatoes have cooled, place in a large mixing bowl. Season with salt, pepper, and seasoning salt. Stir to coat.
    • Add the mayonnaise, sour cream, cheddar cheese, and bacon. Stir to combine.
    • Cover the bowl with plastic wrap and place in the refrigerator to chill at least 4 hours. Garnish with sliced green onions or chives before serving.

    Notes

    Cooking Time note

    The cooking time does not include the time for the Instant Pot to come to pressure. This ranges between 10-20 minutes.

    Nutrition

    Calories: 371kcal | Carbohydrates: 23g | Protein: 8g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 1032mg | Potassium: 677mg | Fiber: 2g | Sugar: 3g | Vitamin A: 209IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Katie says

      June 02, 2020 at 6:49 pm

      5 stars
      I love the addition of cheese to this recipe! It’s so very good!

      Reply
    2. Sandra says

      May 25, 2020 at 11:49 am

      5 stars
      Such an amazing salad! Quickly became a favorite at my house!

      Reply
    3. wilhelmina says

      May 22, 2020 at 4:15 pm

      5 stars
      This is such a quick and easy was to make potato salad! I have often skipped it because I potato salad can be a chore, not anymore! Delish and easy!

      Reply
    4. Cathy says

      May 22, 2020 at 2:20 pm

      This will be our new go to potato salad! So good!!

      Reply
    5. Natalie says

      May 22, 2020 at 9:43 am

      5 stars
      Now i can’t wait to make this. I love that you added cheddar cheese as well. Yum! My family will be delighted when I make them this salad.

      Reply
    6. Lindsay Cotter says

      May 22, 2020 at 7:37 am

      5 stars
      Loved using my IP to make this for a last minute side dish!! Turned out perfect and so delicious!

      Reply
    7. Lisa says

      May 22, 2020 at 5:32 am

      I love that this is made with red potatoes! This looks so delicious! I’m not a big fan of traditional potato salad, but this looks like something I’d love!

      Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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