This Ultimate Instant Pot Potato Salad comes together in less than 30 minutes with an easy dressing containing light mayo and fresh dill.
Ingredients and substitutions
- Red potatoes – you can use another kind of potato like fingerling potatoes, russet potatoes or Yukon gold potatoes, just make sure they’re cut into 1-inch pieces.
- Eggs – for added protein, you can double up on the eggs.
- Light mayonnaise – sour cream would also work and would cut down on the calorie count.
- Vinegar – white vinegar is best but apple cider vinegar would also work.
- Dijon mustard – stone-ground mustard is the best substitute here.
- Salt & pepper – to taste.
- Dill – dice up some dill pickles or leave this out altogether if you’re not a fan of the flavour.
- Celery stalks – feel free to use another veggie like bell peppers or carrots.
- Green onions – swap out for some chives instead.
How to make potato salad in the Instant Pot
- Place the potatoes and egg on a trivet in the pressure cooker.
- Cook on high pressure for 5 mins.
- Do a quick release of the pressure.
- Drain the potatoes.
- Mix together the dressing.
- Peel and chop the hard boiled eggs.
- Toss everything together and serve!
What to serve with potato salad
This Instant Pot potato salad is the perfect food for picnics and BBQs. It feeds a crowd and will make anywhere from 8-16 servings depending on whether you’re using it as a full-on side dish or serving it at a potluck with other dishes.
Here are some of my favorite dishes to serve with this potato salad:
Frequently Asked Questions
These Instant Pot fingerling potatoes will need to cook for 5 minutes at high pressure. Keep in mind that it will take the Instant Pot about 10-15 minutes to come to high pressure, so the total cooking time is around 20 minutes.
Yes! Make sure to cut the potatoes into 1-inch pieces before cooking. This will allow them to cook evenly and will prevent the potatoes from exploding while they pressure cook.
The dressing for this Instant Pot potato salad recipe is simple but delicious. All you need to do is mix together light mayo, vinegar, Dijon mustard, salt, pepper and dill.
The vinegar gives this Instant Pot potato salad that signature tang. It’s not a must but it will give your potato salad dressing that signature taste that you know and love.
I would not recommend doubling up on the recipe because it would likely go past the Instant Pot fill line – but the good news is it’s easy enough to make so that you can whip up two batches in a flash!
Storing and reheating
This Instant Pot potato salad will last in the fridge for 3 to 4 days. Make sure to put it in the fridge immediately after preparing, since the mayo and eggs need to be refrigerated. Potato salad is traditionally eaten cold and the dressing will likely melt if you try and microwave it, so you don’t have to worry about reheating this recipe.
Freezing this recipe
Unfortunately, mayo doesn’t freeze well, so I wouldn’t recommend freezing this Instant Pot potato salad recipe. That being said, you can freeze the potatoes after they’ve cooked to use for potato salad in the future!
More Instant Pot potato recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on using the Instant Pot potato salad in your weekly lunches.
- You can get another trivet here.
The Ultimate Instant Pot Potato Salad
Ingredients
- 1 cup water
- 2 lb red potatoes, cut into 1-inch pieces with skin on (about 8 cups)
- 2 eggs
- 1/2 cup light mayo
- 1 tbsp vinegar
- 1 tbsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 tbsp fresh chopped dill or 1 tsp dried dill (optional)
- 2 celery stalks, diced
- 5 green onions, sliced
Instructions
- Rinse potatoes well after they are chopped to remove starch. Add trivet (steam basket) and water to Instant Pot, then place potatoes and eggs inside. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes.
- Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Remove eggs, then place in a bowl of cold water. Drain potatoes and remove trivet. Let potatoes sit for 10-15 minutes in Instant Pot with the lid off to cool. Meanwhile, mix mayo, vinegar, mustard, salt & pepper and dill together in a small bowl.
- Peel hardboiled eggs and chop them up. Add eggs, celery and green onions to potatoes, then stir in dressing, tossing everything together until well-mixed. Serve warm or refrigerate for later. Enjoy!
