Instant Pot Potato Salad


Side Dish
Instant Pot Potato Salad

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Why Hy-Vee One Step? For each One Step purchase, you're giving back to the community. So, when you make our recipe, not only do you get to enjoy perfectly pressure-cooked potatoes and eggs in this potato salad recipe, but you can also feel great about your purchase.

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Servings and Ingredients

Serves 12
2 c. water
3 lbs. Hy-Vee One Step russet potatoes, peeled and chopped into 3/4-inch cubes
6 Hy-Vee One Step large brown eggs
1 c. Hy-Vee mayonnaise
3 tbsp. Hy-Vee Select sweet relish
1 tbsp. Hy-Vee yellow mustard
1 c. Hy-Vee Short Cuts chopped red onions
2 stalk(s) celery, sliced
Hy-Vee salt
Hy-Vee ground black pepper
Fresh parsley, for garnish

Things To Grab

  • 8-quart Instant Pot or pressure cooker
  • 2 medium bowls
  • Ice
  • Large serving bowl
  • Whisk


  1. Pour water in bottom of an 8-quart Instant Pot or pressure cooker. Add potatoes; place eggs on top. Lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE for 12 minutes.

  2. Place towel over release valve; move to VENTING position to release pressure. Carefully remove lid, allowing steam to escape.

  3. Transfer eggs to a large bowl of ice water to cool. Drain potatoes and transfer to a large bowl. Cool in refrigerator.

  4. Peel and discard shells from eggs; chop into large pieces and add cooled potatoes. Whisk together mayonnaise, relish, and mustard. Stir in onions and celery; season to taste with salt and pepper.

  5. Add mayonnaise mixture to potato mixture; gently toss to coat. refrigerate until serving. To serve, garnish with additional black pepper and parsley, if desired. 

Nutrition facts


260 Calories per serving
1/2 cup

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 105mg
  • Sodium: 210mg
  • Total Carbohydrates: 22g
  • Protein: 6g

Daily Values

Iron 6%
Calcium 2%
Vitamin D 6%
Potassium 10%

Recipe Source:

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