Instant Pot Classic Potato Salad – No Mayo

bowl of potato salad with chopped parsley

5 from 1 review

Easiest potato salad you’ll ever make plus healthier and lighter than most


  • 2 pounds red potatoes, unpeeled, cut into 1 1/2  to 2-inch chunks
  • 3 eggs
  • 2 celery stalks, finely diced
  • 1/4 cup finely diced red onion
  • 2 tablespoons chopped fresh flat leaf parsley

For the Dressing

  • 1/2 cup sour cream ( I use light)
  • 1 tablespoon yellow mustard (I use 2 T)
  • 1 tablespoon red wine vinegar (I use 2 T)
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • ground black pepper


  1. Pour 1 cup of water into the pressure cooker pot and place steamer basket inside.
  2. Place cut potatoes on a steamer basket and top with eggs
  3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 4 minutes.
  4. While the potatoes cook, combine celery, onion, and parsley in a large bowl.
  5. In a small bowl whisk together sour cream, mustard, red wine vinegar, salt, paprika, and pepper.
  6. Add sour cream mixture to the large bowl with the veggies, stir to combine.
  7. When pressure cooking is complete, use a quick release.
  8. Remove the steamer basket from the pot and set potatoes aside to cool slightly.  Place eggs in a bowl of ice and water for 5 minutes or so.
  9. Peel and dice the eggs, add eggs and the potatoes to the large bowl with the dressing.  Gently toss to combine.  Add salt and pepper to taste if needed.
  10. Serve immediately or refrigerate for up to 5 days.


  • Yukon gold potatoes can be swapped for red potatoes
  • Great make-ahead side dish!  It tastes just as good on day 5 as it does on day 1
  • FYI: Total cost for this recipe is $7.31, per Lisa’s cookbook which includes leftover sour cream, celery, onion, and eggs

Keywords: instant pot side dish, potato salad, healthy side dish