Potato salad is a family staple in our house. It shows up at birthdays, reunions, even the occasional Sunday lunch when someone wants something creamy on the side of grilled meat. I already have Julia Child’s classic American potato salad recipe on the site, but this version is for my fellow kitchen nerds who love efficiency. Why boil potatoes in one pot and eggs in another when you can cook both in the Instant Pot—at the same time?
This method feels a little like a cooking cheat code. It saves dishes, shaves minutes off the prep, and gives you consistently tender potatoes and perfectly cooked eggs every single time. It’s my go-to when I need a quick side dish for baon, potlucks, or those last-minute family gatherings when you’re expected to show up with something homemade.
🥔 Instant Pot Potato Salad (Nerdy Mom Hack Version)
Why Make Potato Salad in the Instant Pot?
- Potatoes and eggs cook together = fewer dishes, less hassle.
- No babysitting boiling water.
- Perfect texture—potatoes don’t fall apart and eggs peel easier.
- Instant Pot keeps the heat in the kitchen down, which is a blessing on hot days in the Philippines.
Instant Pot Potato Salad (with Eggs Cooked in the Same Pot Hack!)
Ingredients
- 1kl potatoes, peeled and cubed
- 5 eggs
- 1 cup celery, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup pickles, diced
- 3/4 cup mayonnaise
- 2 tbsp vinegar or pickle juice
- 1 tbsp mustard
- Salt & pepper, to taste
- Fresh parsley for garnish
Instructions
- Prep the potatoes – Peel and cube the potatoes. Place inside the Instant Pot with 1 cup water and a trivet.
- Add eggs to cook together – Spray a metal bowl, crack in the eggs, and place it on top of the potatoes. (Yes, both cook at the same time. This is the nerdy Instant Pot magic!)
- Pressure cook – Lock the lid. Cook on High Pressure for 4 minutes, then Natural Release for 4 minutes before quick release.
- Cool & chop – Remove eggs and potatoes. Place potatoes in a large bowl and add vinegar. Mix in vinegar until absorbed by potatoes. Dice the eggs and add.
- Mix in veggies – Add celery, onion, and pickles.
- Make the dressing – Stir mayo and mustard together. Season with salt & pepper.
- Combine – Toss everything gently until well coated. Chill before serving, or eat warm if you can’t wait.
- Serve – Garnish with parsley and enjoy
Notes
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Chop ingredients into small, even cubes for consistent bites.
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If you like tangy potato salad, add more pickle juice.
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Great make-ahead dish: the flavor deepens after a few hours in the fridge.
- Leftovers are great for a potato salad sandwich!
In my house, potato salad has always been a holiday staple. But truthfully, boiling potatoes and eggs in separate pots is a hassle — especially when you’re cooking for a big family. That’s why I love this Instant Pot hack. You throw both in, press a button, and it’s basically done while you set the table or chase after the kids.
Kitchen Essentials (Affiliate Picks)
- Instant Pot Duo 7-in-1 – because multitasking saves sanity
- Red Silicone Trivet – keeps potatoes from sticking
- Stainless Steel Egg Steamer Rack – handy if you cook eggs often
- Glass Mixing Bowls – perfect for tossing and serving
