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The Ultimate Instant Pot Potato Salad
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4.50 from 10 votes

The Ultimate Instant Pot Potato Salad

This Ultimate Instant Pot Potato Salad comes together in less than 30 minutes with an easy dressing containing light mayo and fresh dill.
Prep Time15 minutes
Cook Time15 minutes
Rest time15 minutes
Course: Salad
Cuisine: American
Keyword: eggs, instant pot, light mayo, potato salad, side dish, summer
Servings: 8 servings
Calories: 134kcal
Author: Taylor Stinson

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!

Video

Notes

Allow the potatoes to cool a little bit before adding the dressing. This will prevent the mayo from melting and producing an oily texture.
You can serve potato salad warm or cool, but don’t leave it sitting at room temperature for too long.
Store this salad in the fridge for 3-4 days then serve cold.

Nutrition

Calories: 134kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 390mg | Potassium: 578mg | Fiber: 2g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 11.5mg | Calcium: 27mg | Iron: 1.2mg