Instant Pot Amazing Potato Salad

I love this tasty twist on traditional potato salad, combining delicious potatoes, bacon, chopped eggs and parmesan cheese for a taste treat everyone will rave about. And thanks to the Instant Pot (get yours here:, this amazing potato salad recipe is so easy you’ll fall in love with making potato salad again!

Ready to master the Instant Pot? Check out our Instant Pot Master Class. [learn more]

It wouldn’t be summer without picnics, and it wouldn’t be a picnic without potato salad. This potato salad recipe pairs perfectly with any grill, barbeque or potluck entrée, making this your new go-to side dish for any get-together.

What’s so amazing about this potato salad? Well besides the fact that it’s filled with BACON and parmesan cheese, what makes this recipe so amazing is that, in the Instant Pot, you can cook the eggs and potatoes together at the same time, cutting down on both time and clean-up.

And if you’ve ever boiled eggs in the Instant Pot you know they are ridiculously easy to peel. Crack the egg shell and roll it between your hands. The shell practically falls off on its own. You’ll be amazed!

This amazing potato salad recipe is so easy you’ll fall in love with making potato salad again!


  • 1 1/2 cups water
  • 2 1/2 lbs red or gold potatoes, cut into bite-sized pieces
  • 4 eggs
  • 1 tbsp distilled white vinegar
  • 1/2 cup mayonnaise
  • 2 tsp dijon mustard
  • 1/2 cup diced celery
  • 2 scallions, thinly sliced
  • 2 tbsp chopped flat-leaf parsley
  • 1 cup crispy crumbled bacon
  • 1/2 cup grated parmesan
  • 1 tbsp pepper
  • Additional chopped parsley and scallions for garnish (optional)


  1. Pour 1 1/2 cups of water in the Instant Pot and insert the steam rack. Place cubed potatoes in a steamer basket (we love this one: and lower steamer basket onto the steam rack. Add eggs on top of the potatoes.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  4. When the time is up, quick-release the pressure.
  5. Remove eggs and place in an ice bath. Sprinkle 1 tbsp vinegar over the potatoes and allow to cool.
  6. Keep eggs in ice bath for 5 minutes, then peel and chop.
  7. Meanwhile, in a large bowl whisk together mayonnaise and dijon. Mix in celery, scallions, and parsley.
  8. Fold in cooked potatoes, chopped eggs, crumbled bacon, parmesan and pepper. Season to taste.
  9. Serve chilled garnished with additional chopped parsley and scallions (optional).

*The MANUAL and PRESSURE COOK buttons are interchangeable.