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Instant Pot Potato Salad

This Instant Pot potato salad is impossibly creamy, and with flavors of dill pickle relish, two types of mustard, and hard boiled eggs.

Course Side Dish
Cuisine American
Keyword pressure cooker, vegetable side dish, yukon gold potatoes
Prep Time 10 minutes
Cook Time 17 minutes
Servings 12 servings
Calories 281 kcal
Author Cheryl Malik

Ingredients

  • 3 pounds Yukon Gold potatoes or other waxy yellow potatoes, See Notes
  • 1 1/3 cup mayonnaise good quality, See Notes
  • 1 1/2 cups vegetable or chicken broth
  • 1 tablespoon salt plus more
  • 1/3 cup dill pickle relish refrigerated
  • 1 1/2 tablespoon yellow mustard
  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoon apple cider vinegar plus more as desired
  • 1 teaspoon celery seeds
  • 1/4 teaspoon paprika
  • 2-3 hard boiled eggs peeled and chopped
  • 2-3 celery stalks diced
  • 1/3 cup sweet onion diced
  • 1/2 tablespoon dill fresh, chopped
  • salt
  • pepper

Instructions

  1. Cut any large potatoes in half while leaving smaller ones in one piece. Add to the Instant Pot.

  2. Pour the broth in the Instant Pot and add 1 teaspoon salt. Put the lid on. Select "Manual" or "Pressure Cook" and cook for 7 minutes. The Instant Pot will take about 10 minutes to reach pressure.

  3. After cook time has completed, let the pressure release naturally for 5 minutes, then open the valve and release remaining pressure. Add the potatoes to an ice water bath once they are finished and allow to cool.

  4. While potatoes cook, mix the mayonnaise, dill pickle relish including juices, mustards, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste in a medium bowl. Stir until smooth. Then chop the eggs, celery, onions, and dill.

  5. Remove the peels from potatoes. Chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl and gently mix in the dressing until potatoes are well coated. Stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.

  6. Cover the potato salad and refrigerate for at least 4 hours. If able, make potato salad the night before since it tastes even better on day 2.

Recipe Notes

  • Potatoes: Yukon Gold are preferably, but can substitute with other yellow waxy potatoes
  • Mayonnaise: Use high quality mayonnaise without a strong taste. We like Hellmann's or Sprouts Organic mayonnaise.
  • Storage: Store in the fridge in an airtight container for up to one week.
  • Gluten free: Make sure Dijon mustard does not contain gluten.
Nutrition Facts
Instant Pot Potato Salad
Amount Per Serving
Calories 281 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Cholesterol 42mg14%
Sodium 975mg42%
Potassium 503mg14%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin A 154IU3%
Vitamin C 23mg28%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.