Instant Pot Potato Salad Made With Celery and Onion
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Instant Pot Potato Salad

Author: Winona Rogers


  • 10-12 white potatoes skin removed and cut into small cubes
  • 1 cup water
  • 3 eggs
  • 1/2 cup diced onion
  • 1 cup diced celery
  • 1/2 cup mayonnaise
  • 1 tablespoon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Place 1 cup of water, potatoes and eggs into the bottom of the instant pot.
  • Close the lid and make sure the pressure release is closed.
  • Set the instant pot to manual, high pressure for 4 minutes.
  • Quick release the pressure and immediately drain the potatoes and eggs and rinse them under cold water until they are no longer steaming.
  • Place the eggs into an ice water bath.
  • Add potatoes to a bowl and mix together with onion, celery, mayonnaise, mustard, salt and pepper.
  • Slice two eggs crisscross as shown, and mix with the potatoes.
  • Place potato salad into a serving bowl and top with 1 sliced egg.
  • Refrigerate until ready to serve.