Instant Pot Potato Salad

This Instant Pot potato salad requires just a few minutes of cooking, but you’ll still have to wait more than an hour before you can enjoy it. That’s because of the chill time—the actual hands-on work is pretty minimal. That said, there are a fair number of ingredients involved, but the savory and satisfying taste of this potato salad Instant Pot dish will make gathering them more than worth that effort.

Making potato salad in an Instant Pot will ultimately save you time that you can devote to preparing all the other dishes you’ll want for your next party. This is also a great side to bring to a potluck, but frankly, it will be well enjoyed any time, for any occasion.

Ingredients for Instant Pot Potato Salad

• Yukon Gold potatoes: If you don’t have Yukon Gold potatoes, another type of potato is fine, though these crisp, often evenly sized potatoes are a great choice here.
• Eggs: You’ll want room-temperature eggs here, so take them out of the fridge at least 30 minutes before you start cooking.
• Mayonnaise: We often recommend a low-fat mayonnaise, but for this recipe, go with a regular mayo.
• Yellow mustard: Any of your favorite yellow mustards will work just fine, and if you like a spicy yellow mustard, that’s all good too.
• Dill pickle juice: You can source this juice directly from a jar of dill pickles.
• White vinegar: White vinegar gives a nice tang to this egg and potato salad.
• Garlic powder: Just a 1/4 teaspoon of garlic powder adds a lot of flavor to this starchy potato salad.
• Paprika: You won’t want to use more than the recommended amount of paprika or it will be too prominent in the flavor profile.
• Celery: You’ll need 1 cup of chopped celery, cut into evenly sized pieces.
• Red onion: The red onion needs to be finely chopped (though not quite minced) so it blends well into the dish.
• Dill pickle: Remember where you got the pickle juice from? You’ll use some pickles from that jar too, nicely chopped.
• Fresh dill: Finally, you’ll add a couple of tablespoons of freshly snipped dill.

Directions

Step 1: Pressure-cook the potatoes and eggs

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Add the potatoes and water to a 6-quart electric pressure cooker, then place the eggs (in their shells) on top of the potatoes. Lock the lid, close the pressure-release valve and adjust to pressure-cook on high for four minutes. After that time, quick-release the pressure.

Step 2: Cool, peel and chop the eggs

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Transfer the eggs to a bowl of ice water, and let them cool for 5 to 10 minutes, then peel them and discard the shells. Chop the cooked egg into bite-size pieces, then set these aside.

Step 3: Combine the ingredients and chill

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Drain the cooking liquid, then add the potatoes back to the pot. Add the mayonnaise, mustard, pickle juice, vinegar, salt, pepper, garlic powder and paprika, and stir to combine everything. Fold in the celery, onion, pickle, dill and chopped egg. Cover the pot and refrigerate the potato salad until it’s chilled, at least one hour.

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Instant Pot Potato Salad Variations

• Spice it up: Add a few dashes of cayenne pepper to spice things up. It will add some heat but also accentuate the other flavors.
• Mix in great northern beans: Adding well-rinsed and drained great northern beans or cannellini beans will add flavor and protein to this potato salad.
• Add some bell pepper: Chopped bell pepper will add color and crunch, and of course some extra flavor.

How to Store Instant Pot Potato Salad

You can store this potato salad in an airtight container or a sealed bag in the fridge for up to five days.

Can you freeze this egg potato salad?

Yes, you can freeze this egg potato salad in freezer-safe packaging for up to three months.

Instant Pot Potato Salad Tips

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What other potatoes work best for this recipe?

Red potatoes are a good stand-in for Yukon Gold potatoes. But, as noted, essentially any potato is fine, as long as they’re peeled and cut into even cubes.

Can I use a Dijon mustard?

Yes, if you’re a Dijon fan, it’s fine to replace the yellow mustard with Dijon mustard.

What should I serve with this potato salad?

This richly flavored egg potato salad goes well with burgers and hot dogs, with a veggie sausage, with hearty cooked greens and so much more.