Two bowls of Russian Potato Salad with the rest of the salad in a big bowl in the background

Russian Potato Salad

This Russian Potato Salad is one of the most popular Russian dishes. Made with creamy potatoes and eggs, mixed with crunchy pickles, and speckled with peas and carrots. Instant Pot makes cooking it much easier and faster.
Course Appetizer, Lunch, Salad
Cuisine Russian
Keyword instant pot, potatoes, russian, salad
Prep Time 30 minutes
Cook Time 5 minutes
Build pressure and release 20 minutes
Total Time 55 minutes
Servings 8 servings
Calories 229kcal
Author Julia


  • 1.5 pounds mini white potatoes
  • 2 medium carrots (about 175 g)
  • 6 large eggs
  • 1/3 sweet onion (about 50 g)
  • 1 cup finely diced brined pickles (about 150 g)
  • 1 cup canned peas (about 180 g)
  • 1/2 cup mayo
  • 1/2 teaspoon salt (or more to taste)
  • 1/2 teaspoon pepper (or more to taste)


Instant Pot instructions

  • Wash the potatoes. Cut the bigger ones in half. Leave the small ones whole.
  • Peel the carrots and cut the long ones in half
  • Spray a small oven-proof dish that fits into Instant Pot with oil and break the eggs into the dish. Try to keep the eggs whole.
  • Place a trivet into Instant Pot. Add 1 cup of water.
  • Put the prepared potatoes onto the trivet.
  • Place the egg dish on top of the potatoes.
  • Place the prepared carrots around the egg dish.
  • Close the lid, turn the pressure valve to Sealing, press Steam and use the arrows to select cook time of 5 minutes.
    It takes about 15-17 minutes to come to pressure.
  • Once the 5 minutes of steam cooking are up and your Instant Pot beeps that it's done, do a quick release. This will take about 3-4 minutes.

Stove instructions

  • Cook potatoes, carrots, and eggs on the stove in three separate pots until fully cooked.
  • Most likely all three will take different length of time to cook.

Assemble Russian Potato Salad

  • Let the cooked potatoes, carrots, and eggs cool.
    PREP TIP: Cook the ingredients a night before making the salad.
  • Very finely chop the sweet onion. Chop the potatoes into 1/2-1/3-inch pieces. Finely dice the eggs. Very finely chop the carrots. Dice the pickles.
  • Mix all the chopped ingredients with mayo, salt, and pepper in a big bowl. Add more seasonings to taste.
  • Let the Russian Potato Salad chill in the fridge for a few hours before serving.



Make sure to watch the video to see how finely everything is chopped and diced as it is important to the flavour of the salad.
This Russian Potato Salad will last in the fridge for up to 5 days.


Calories: 229kcal | Carbohydrates: 17g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 521mg | Potassium: 517mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3265IU | Vitamin C: 13.9mg | Calcium: 68mg | Iron: 4mg