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Instant Pot Potato Salad

Love homemade potato salad but hate all the time and work involved? Problem solved! Grab your Instant Pot and make homemade potato salad in minutes!

potato salad in a white bowl with a wooden spoon

My Instant Pot Potato Salad is a completely “hands off” meal!  It allows you to cook the eggs and potatoes together in one pot with no mess. 
 
Instant Pot Potato Salad is the perfect side dish to bring along for a picnic.  It even works well as a simple side dish for a family dinner at home.
 
Eggs add extra flavor and protein to this yummy side.  
 
Save some time!  While the eggs and potatoes are cooking, you can prep the rest of the ingredients so everything is ready to toss together. 
 
Dried herbs are fine, but fresh dill makes Instant Pot Potato Salad taste even more amazing!
 
red potatoes in an instant pot

Ingredients You’ll Need To Make Potato Salad In The Instant Pot:

  • red baby potatoes 
  • eggs
  • celery
  • shallot
  • mayo
  • mustard
  • fresh dill
  • Salt and pepper 
  • Green onions 

If using dried dill, use only half the amount.

Potato salad ingredients and mayo in a glass bowl

How To Make Instant Pot Potato Salad…

  1. Add potatoes and eggs to steamer basket for Instant Pot
  2. Add 1 cup water to bottom of pot and place basket on top
  3. Cover, seal and set to high pressure for 4 minutes
  4. While potatoes are cooking, prepare a large bowl filled half way with water and ice cubes
  5. In a small bowl add chopped veggies, mayo, mustard and dill and whisk together 
  6. Refrigerate mayo mixture until ready to use
  7. Once cooking time has completed, perform a quick release to safely remove the lid
  8. Use tongs to transfer potatoes and eggs to water and let cool completely
  9. Peel and dice cooled eggs 
  10. Dice cooled potatoes
  11. Toss together with dressing and refrigerate at least one hour or up to overnight before serving
  12. Garnish with additional dill or green onions if desired

potato salad in a glass bowl

Pro Tips…

You can substitute dried dill for fresh if you have to, but only use 1/2 of the amount.
 
If you prefer a tangier sauce, just add some more mustard.

Complete your picnic with some of my other recipes: Instant Pot BBQ Chicken, Air Fryer Chicken Drumsticks, and Air Fryer Corn on the Cob.

 
potato salad in a white bowl with a wooden spoon
potato salad in a white bowl with a wooden spoon

Instant Pot Potato Salad

Print Recipe
Love homemade potato salad but hate all the time and work involved? Problem solved! Grab your Instant Pot and make homemade potato salad in minutes!
Add to Collection
Prep Time:15 mins
Cook Time:4 mins
Pressurize + refrigerate:1 hr 15 mins
Total Time:1 hr 34 mins

Ingredients

  • 2 pounds red baby potatoes
  • 4 medium eggs
  • 1/2 cup finely diced celery
  • 1/4 cup shallot finely diced
  • 1 cup mayo
  • 1 tablespoon mustard
  • 1 tablespoon chopped fresh dill
  • Salt and pepper to taste
  • Green onions for garnish if desired

Instructions

  • Add potatoes and eggs to steamer basket for Instant Pot
  • Add 1 cup water to bottom of pot and place basket on top
  • Cover, seal and set to high pressure for 4 minutes
  • While potatoes are cooking, prepare a large bowl filled half way with water and ice cubes
  • In a small bowl add chopped veggies, mayo, mustard and dill and whisk together
  • Refrigerate mayo mixture until ready to use
  • Once cooking time has completed, perform a quick release to safely remove the lid
  • Use tongs to transfer potatoes and eggs to water and let cool completely
  • Peel and dice cooled eggs
  • Dice cooled potatoes
  • Toss together with dressing and refrigerate at least one hour or up to overnight before serving
  • Garnish with additional dill or green onions if desired

Notes

  • Substitute dried dill for fresh if necessary but only use 1/2 of the amount
  • Add extra mustard if you like a tangier sauce

Nutrition

Calories: 309kcal | Carbohydrates: 20g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 257mg | Potassium: 593mg | Fiber: 2g | Sugar: 3g | Vitamin A: 173IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg
Course: Salad, Side Dish
Cuisine: American
Servings: 8
Calories: 309kcal
 

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