Instant Pot Potato Salad

Instant Pot Potato Salad That Tastes Like a Cookout

When I make instant pot potato salad, I like it creamy with a little texture so instead of dicing the potatoes, I smash them right in the bowl. Cooking red potatoes whole in the Instant Pot and smashing them while they’re still warm gives you that perfect Southern style potato salad that’s thick, clingy, and not watery.

This version is made with Duke’s mayo, mustard, sweet relish, boiled eggs and just a little sugar to balance the tang. Then I finish it off with Creole seasoning + cayenne for a little kick. And trust me this instant pot potato salad gets even better after it chills, so don’t skip the fridge time.

Ingredients

• 11 red potatoes (cooked whole in Instant Pot 12 minutes)
• 1 cup Duke’s mayo
• 1/4 cup mustard
• 1/3 cup sweet relish
• 1 1/2 tsp salt
• 1–2 tsp sugar, to taste (start with 1 tsp)
• 4–6 boiled eggs, chopped (or to your preference)
• Cayenne pepper, to taste
• Creole seasoning, to taste

Instant Pot Potato Salad (Smashed Red Potatoes + Tony’s Creole Kick)

Creamy Southern-style Instant Pot potato salad made with whole red potatoes cooked in 12 minutes, then smashed and mixed with Duke’s mayo, mustard, sweet relish, boiled eggs, a touch of sugar, and Tony Chachere’s Creole Seasoning.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

pressure release time 10 minutes mins

Total Time 1 hour hr 37 minutes mins

Servings: 10

Course: Salad, Side Dish

Cuisine: American, Cajun, Southern

Ingredients Equipment Method Notes

Ingredients

  

• 11 red potatoes whole
• 1 cup water
• 1 cup Duke’s mayonnaise
• 1/4 cup yellow mustard
• 1/3 cup sweet relish
• 1 1/2 teaspoons salt
• 1-2 teaspoons sugar start with 1 teaspoon
• 1 teaspoon Tony Chachere’s Creole Seasoning start here
• 1/8 teaspoon cayenne pepper optional, for heat
• 4-6 hard-boiled eggs chopped

Equipment

• Instant Pot (pressure cooker)
• Trivet or steamer basket (optional, but helpful)
• Measuring cups and measuring spoons
• Colander/strainer (to drain potatoes)
• Large mixing bowl
• Potato masher (or a sturdy fork)
• Small bowl (for mixing dressing) (optional)
• Spatula or large spoon (for folding/mixing)
• Knife + cutting board (for chopping eggs)
• Container with lid (for chilling/storage)

Method

 

1. Cook the potatoes. Add 1 cup water to the Instant Pot. Add whole red potatoes. Lock the lid and cook on High Pressure for 12 minutes.
2. Release pressure. Let pressure naturally release for 5 minutes, then carefully quick release the remaining pressure.
3. Drain and cool slightly. Drain potatoes and let them sit 10–15 minutes until warm (not steaming hot).
4. Smash the potatoes. Add warm potatoes to a large bowl and smash with a potato masher or fork until broken down, leaving some chunks for texture.
5. Make the dressing. In a small bowl, mix mayo, mustard, relish, salt, 1 teaspoon sugar, 1 teaspoon Tony’s, and 1/8 teaspoon cayenne (if using).
6. Add eggs and combine. Fold in chopped hard-boiled eggs. Gently mix in the dressing until evenly coated.
7. Chill. Cover and refrigerate at least 1 hour (best at 2 hours). Stir once before serving.
8. Final taste. After chilling, taste and adjust:

Notes

Don’t mix mayo with steaming-hot potatoes or it can turn oily. Warm is perfect. Don’t over smash, leave chunks so it doesn’t feel like mashed potatoes. Tonys already has salt, so taste after chilling before adding extra salt.

How to Make Instant Pot Potato Salad

This is the exact method I use for pressure cooker potato salad with red potatoes.

1) Cook the red potatoes in the Instant Pot (whole)

Add about 1 cup water to the Instant Pot. Add the 11 red potatoes, close the lid, and cook on High Pressure for 12 minutes.

2) Release pressure

Let it naturally release for 5 minutes, then quick release the rest.

3) Drain + cool slightly

Drain the potatoes and let them sit 10–15 minutes until they’re warm (not steaming hot). This is key so your mayo doesn’t turn oily.

4) Smash the potatoes (my way)

Add the warm potatoes to a big bowl and smash them with a potato masher or a sturdy fork.

Tip: Don’t smash them into mashed potatoes—leave some chunks so your instant pot potato salad still has texture.

5) Mix the dressing

In a small bowl (or right on top of the potatoes), mix:

• 1 cup Duke’s mayo
• 1/4 cup mustard
• 1/3 cup sweet relish
• 1 1/2 tsp salt
• 1 tsp sugar (add more only if needed)
• Creole seasoning + cayenne, to taste

6) Add eggs + combine

Fold in the chopped boiled eggs, then gently mix everything until the dressing coats the smashed potatoes.

7) Chill

Cover and chill at least 1 hour (best at 2 hours). Stir once before serving.

Pro Tips (So It’s Not Watery)

Don’t mix mayo into hot, steaming potatoes.
Warm is fine. Hot is not. Letting the potatoes cool for 10–15 minutes keeps the dressing thick and creamy instead of greasy.

Don’t over-smash.
If you smash too smooth, it can turn heavy like mashed potatoes. Smash just until most potatoes break down but keep visible chunks.

Flavor Notes (How to Make It Your Own)

This instant pot potato salad is easy to adjust depending on your crowd:

• Want it creamier? Add 1–2 more spoonfuls of mayo.
• Want it tangier? Add a little more mustard.
• Want it sweeter? Add another 1/2 tsp sugar at a time (taste as you go).
• Want more kick? Add cayenne in tiny pinches—cayenne can sneak up on you.

Serving Ideas (Cookout Plate)

This recipe is made for BBQs and family gatherings. Serve your instant pot potato salad with:

• baked beans
• smothered chicken
• baked chicken
• brisket or beef tips

Make-Ahead + Storage

• Make ahead: This is better after it chills, and even better the next day.
• Store: Keep it covered in the fridge for 3–4 days.
• Food safety tip: Potato salad should stay cold—don’t leave it out too long at a cookout. (Add your USDA food safety link here.)