This Instant Pot Potato Salad is creamy and tangy and hearty and rich… there’s some nice crunchy texture from the celery and pickles, plus the eggs and potatoes are cooked to perfection. All in the Instant Pot for just 3 minutes of pressure cooking with a quick release! This is no ordinary side dish – it’s potato salad perfection my friend!!
Instant Pot Potato Salad
Happy Easter my Peeps! Get it? Sorry – I couldn’t help it.
BTW do you even like Peeps? You know those fluffy chicks and bunnies that are basically marshmallows with a sugar coating (in case the marshmallow inside didn’t have enough sugar).
Apparently this is a very controversial topic and I guess we’re just going there first thing today.
I for one do not care for them, but I’m not really a sugar person. I know – stop rolling your eyes – that’s the way God made me.
As a kid my favorite snack was cheese, and as a teenager my favorite snack was my mom’s homemade canned lima beans sautéed in lots of butter and salt. Mmmmmm! The woman could cook, ya’ll!!!
But I do know there are many people out there who ADORE Peeps! I used to buy them for my girlfriend to send back to her mom in Poland so she could put them on Easter cakes. Now that is some serious Peep love right there my friend.
If you’re a Peep lover I’m not judging you… but just for the record I am doing you a favor by not buying them so there are more available for you. You know me – always putting you first! LOL
But seriously, what’s on your Easter dinner menu? Ham, some yummy Slow Cooked Lamb Shanks, a traditional Oven-Baked Turkey, some Instant Pot Baby Back Ribs, or a whole roasted Chicken? Maybe a green bean casserole, some asparagus, a spring salad, and what about potato salad??
When I think of spring and summer I immediately think of my mom’s potato salad recipe. It was kind of a trophy recipe for her. You know, the recipes that everyone asks you to make and bring ALL THE TIME. Like I said people – my mom didn’t play – she had all kinds of game when it came to cooking!
Sooo, of course I couldn’t let the season go by without creating a potato salad recipe. And this is not just any ole’ potato salad my friend. No, no, this one is all super-special and amazing of course! I can’t tarnish the family name or anything.
Drum roll please – I give you… Instant Pot Potato Salad!!! I know the name doesn’t really do it justice… So let’s just go ahead and change that right now. Do over….
Drum roll again, please – I give you… The Best Ever Instant Pot Potato Salad!!!! Much better – right!?
Ahhh this potato salad is everything. It’s creamy and tangy and hearty and rich… there’s some nice crunchy texture from the celery and pickles, plus the eggs and potatoes are perfectly cooked. All in the Instant Pot for just 3 minutes of pressure cooking. Yet again the Instant Pot is a complete game changer. #nailedit!!!
I know cooking potatoes and eggs in the Instant Pot is pretty easy, but I wanted to create a recipe that cooked them both together at the same time, with the perfect doneness. And that’s exactly what this potato salad recipe does!
A few notes about this instant pot potato salad recipe:
- The ratio of egg to potatoes is in my opinion perfect. 7 eggs to 3 pounds of potatoes. The eggs add some nice protein to the dish, and of course those yokes get mixed in and create a really creamy and delicious coating on the potatoes.
- I used Dijon mustard. I personally can eat Dijon mustard by the spoonful so of course this is my first choice. You can also use yellow mustard if that is what you prefer. Remember, this is a judgment free zone! (This mustard is really pronounced in the recipe – you could almost call it a mustard potato salad. If that’s not your thing just start by adding a little and go from there.)
- I used some mayo in this recipe, but substituted Greek yogurt for some of it as well. This makes it a little heart healthier, and still keeps it creamy and delicious.
- I actually used dill pickles instead of relish or sweet pickles. I bought my favorite pickle spears of all time (Grillos) and chopped them into small pieces. But as always, you do you. If you want sweet pickles – go for it! If you want to save a few minutes and use pickle relish – do that! Either way it should suit you and your family’s tastes.
- One last thing… I leave the skins on my potatoes. It gives extra fiber and nutrition, and also helps keep the potatoes intact while pressure cooking.
Now we should take a few minutes and discuss how this deliciousness is made:
How To Make Instant Pot Potato Salad:
Step 1: Place a trivet in the bottom of the inner pot. I added another wire egg rack and turned it upside down to help prevent potatoes from falling into the liquid. You could use a wire basket as well.
Step 2: Add water, salt and garlic powder to the inner pot and place the potatoes on the trivet. I felt like the salt and garlic helped to season the potatoes a bit while cooking.
Step 3: Place the eggs on top of the potatoes. I made sure mine were spaced out so they all cooked evenly.
Step 4: Set pressure cooking time for 3 minutes on high pressure. It will take about 20 -21 minutes to come to pressure.
Step 5: While the potatoes and eggs cook, combine mayonnaise, Greek yogurt, mustard, fresh dill, celery seeds, salt and pepper in a large mixing bowl.
Step 6: Fill a small bowl with ice and cold water to cool the eggs, and lightly oil a rimmed baking sheet or line it with parchment paper.
When cooking time completes, manually release the pressure using the quick release method, then turn the pot off and use a spoon to transfer the cooked eggs to the ice bath.
Step 7: Gently transfer the trivet with the potatoes over to a baking sheet lined with parchment paper in one layer. You can also pour the inner pot into a strainer and then place the potatoes onto the baking sheet. Be careful to not crush or smash the potatoes during this process.
Allow the potatoes to cool fully. I cooled mine for about 10 minutes on the counter then placed the baking sheet in the fridge for 30-40 minutes.
Or you can make them ahead and cool overnight – just cover the baking sheet with plastic wrap and place in the refrigerator.
Step 8: Next, peel and chop the boiled eggs.
Step 9: Add potatoes, eggs, celery, pickles, onion, and dill to the large mixing bowl and carefully fold into the sauce until it’s all combined. Salt and pepper to taste and serve chilled or at room temperature.
What can I say? Potato salad perfection going on right here!!!
You are going to love this recipe! After you make potato salad in your Instant Pot you’re never gonna want to make it any other way.
Instant Pot Potato Salad is crunchy and creamy, tangy and smooth… you’ll be making and taking this yumminess to pot lucks and picnics all summer long!
Happy Easter my friend!! I’m believing you’ll have a wonderful day with those you love most!
- 3 pounds Yukon gold yellow potatoes, skins scrubbed, cut into 1-inch cubes *See note
- 7 large eggs, carefully rinsed
- 1 ½ cups water
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup Greek yogurt *See note
- ½ cup mayonnaise
- 4 tablespoons Dijon mustard, or regular mustard if preferred
- ½ teaspoon celery seed
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 stalks celery, finely chopped
- 1 large yellow onion, finely chopped
- 1/3 cup fresh dill leaves, finely chopped
- ½ cup chopped dill pickles, or sweet pickles if you prefer. You can also use sweet or dill pickle relish.
- Horseradish, bacon, pimentos, smoked paprika, capers, parsley
Place a trivet in the bottom of the inner pot. I added another wire egg rack and turned it upside down to help prevent potatoes from falling into the liquid. You could use a wire basket as well.
Add water, salt and garlic powder to the inner pot.
Place potatoes on the trivet. Place eggs on top of the potatoes. Make sure they are separated.
Set pressure cooking time for 3 minutes on high pressure. It will take about 20 -21 minutes to come to pressure.
While the potatoes and eggs cook, fill a small bowl with ice and water for cooling the eggs and lightly oil a rimmed baking sheet or line it with parchment paper.
When cooking time completes, vent the pressure using a quick release method then turn the pot off.
Using a spoon, transfer the eggs to the ice bath.
Gently transfer the trivet with the potatoes onto the baking sheet, in one layer. You can also pour the inner pot into a strainer and then place the potatoes onto the baking sheet. Be careful to not crush or smash the potatoes during this process. Allow them to cool fully. I cooled mine for about 10 minutes on the counter then placed the baking sheet in the fridge for 30-40 minutes. Or you can make them ahead and cool overnight - just cover the baking sheet with plastic wrap and place in the refrigerator.
While the potatoes and eggs cook, combine Greek yogurt, mayonnaise, mustard, fresh dill, celery seeds, pepper, and salt in a large bowl. Stir until blended.
Peel and chop the eggs.
Add potatoes, eggs, celery, onion, pickles and dill to the mixing bowl and carefully fold into the sauce until it’s all combined. Add salt and pepper to taste. Serve chilled or at room temperature.
- I leave the skins on my potatoes. It gives extra fiber and nutrition and also helps keep the potatoes intact while cooking.
- I prefer my potato salad with more sauce so I used 1 cup of Greek Yogurt. You can reduce this to 1/2 cup if you want less sauce.