Updated
Creamy, easy, and so quick in a pressure cooker this Instant Pot Potato Salad with Dill Pickles is an awesome side dish for Easter, summer, and anytime in between. I love making it for all our summer barbecues and I know you will too.
5-Star Reviews
“We LOVE this recipe! It comes together so quickly and flawlessly and it’s easy to add more of any ingredient you would like! The directions are simple and easy to follow. Thank you!” -Heidi
Instant Pot Potato Salad
Everyone needs an easy go-to potato salad recipe in their recipe arsenal. This Instant Pot Potato Salad with Dill Pickles is that recipe for me! I love the classic flavor of this salad; the creamy dressing, chunky potatoes, and the tangy flavor and crunch of the diced pickles. Plus making it in the instant pot means it’s quick and easy to prepare.
Instant Pot Potato Salad with Dill Pickles
Equipment
- Instant Pot (click for my favorite)
Ingredients
- 8 medium Yukon Gold potatoes about 3 pounds peeled & cubed
- 6 large eggs
- 1½ cups water
- ¼ cup sliced green onion (about 6)
- 1 cup mayonnaise
- 2 medium whole dill pickles diced
- 1 tablespoon dill pickle juice or cider vinegar
- 1 tablespoon Dijon or yellow mustard
- 1-2 teaspoons granulated sugar
- ½ teaspoon dried dill
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons slice green onions or scallions
Instructions
- Place the steamer basket in the Instant Pot and add 1½ cups water. Place the potatoes in the basket then place the eggs on top of the potatoes. Cover with the lid and lock it in place, being sure the release valve is on lock. Select “Manual Pressure” on HIGH and cook 4 minutes.
- While waiting for the potatoes and eggs to cook, fill a medium bowl with ice water, and prepare the potato salad sauce.
- In a large bowl, whisk together mayonnaise, dill pickles, dill pickle juice, mustard, sugar, dried dill, salt, black pepper and sliced green onions.
- When the cook time ends, turn off the Instant Pot, cover with a kitchen towel and use quick pressure release. The lid can be removed when the red valve drops. Carefully remove the steamer basket from the pot and place the eggs in the ice water.
- Add the potatoes to the potato salad sauce and stir to combine, being careful not to break apart the potatoes too much.
- After the eggs have been in the ice water bath for 1 minute, gently break their shells and return them to the ice water. This will allow some water to seep under the shells making them easy to peel. Let them sit in the ice water bath for 5 minutes then peel and rough chop 4 eggs. Add the chopped eggs to the potato salad and stir gently.
- Season the salad with salt and black pepper to taste. If needed, adjust the ingredients to your liking (a little more sugar, more mayonnaise, pickles, etc. In other words, make it your own).
- Refrigerate in an airtight container at least 1 hour before serving.
- Slice the remaining hard-boiled eggs and place them on top of the salad. Sprinkle with extra sliced green onions and sweet paprika.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to make Potato Salad in an Instant Pot
Cook the Potatoes and Eggs: Add 1 ½ cups water to the steamer basket in the Instant Pot. Add the potatoes and then place the eggs on top of the potatoes. Cover with the lid and lock it in place, being sure the release valve is on lock. Select “Manual Pressure” on HIGH and cook for 4 minutes.
Prepare an Ice Bath: Fill a medium bowl with ice water while waiting for the potatoes and eggs to cook.
Prepare the Potato Salad Dressing: Whisk mayonnaise, dill pickles, dill pickle juice, mustard, sugar, dried dill, salt, black pepper, and sliced green onions in a large bowl.
Turn off the Instant Pot: When the cooking time ends, turn off the Instant Pot, cover it with a kitchen towel, and use quick pressure release. Take off the lid when the red valve drops. Carefully remove the steamer basket from the pot and place the eggs in the ice water.
Combine the Potatoes With The Dressing: Add the potatoes to the potato salad sauce and stir to combine, being careful not to break apart the potatoes.
Peel the Eggs: After a minute or so, gently break the egg shells and return the eggs to the ice water. This will allow some water to seep under the shells making them easy to peel. Let the eggs sit in the ice water bath for another 5 minutes and then peel and roughly chop them. Once chopped, add the eggs to the potato salad and stir gently.
Season the Salad: Add salt and black pepper to taste. If needed, adjust the ingredients to your liking; feel free to add more sugar, mayonnaise, pickles, etc. to make it your own.
Refrigerate the Salad: Place the potato salad in an airtight container and refrigerate at least 1 hour before serving so the flavors have time to develop.
Serve the Potato Salad: Slice the remaining hard-boiled eggs and place them on top of the salad. Sprinkle with extra sliced green onions and sweet paprika.
Storage Instructions
Store uneaten potato salad in an airtight container in the fridge for up to 5 days.
I don’t recommend freezing this potato salad as it will change the texture.
If you want to prepare the salad in advance, you can go ahead and make it a day before you want to serve it.
Serving Suggestions
This recipe goes great with my Smash Burgers. You can also make a side of my Instant Pot BBQ Baked Beans for a yummy BBQ meal with friends!
We LOVE this recipe! It comes together so quickly and flawlessly and it’s easy to add more of any ingredient you would like! The directions are simple and easy to follow. Thank you!
I have made these several times now and I’m making them again today. This is such a easy potatoes salad recipe that makes my life easier. One thing that I do is I leave my potatoes in more of medium size chunks and then after they are done I cut them up smaller (after they cool). As we like a little larger cubed pieces in salad. Just our preference. Thanks much for the recipe.
Thanks for sharing!!
I just made this to go with som BBQ. In the refrigerator chilling right now.
It looks great!!
Made this tonight , substituted fresh dill for the dried , and added bacon crumbles , delicious !!
Thank you for sharing this recipe
Thanks, Chris!
This looks delicious & I love your recipes! I was thinking about adding a couple drops of liquid smoke into the water with the potatoes… What do think?
Thanks Noreen! I think that might taste delicious!
Interesting! I’d never tried a potato salad with pickles and eggs! I guess I’ve been missing out! Thanks for sharing this awesome recipe.
Hope you love it Sam!!!