Instant Pot Potato Salad with Dill Pickles is an awesome side dish for Easter, Summer, and anytime in between. Potato Salad is a must make for Summer BBQs and this Dill Pickle Potato Salad is our favorite recipe. Creamy, easy, and so quick in a pressure cooker. If you wondered how to make potato salad in an Instant Pot, today is your lucky day!
Potato Salad is one of those recipes that is passed down and loved for generations.
Everyone has a favorite potato salad recipe. That Summer BBQ side dish that needs to be at every get together or it doesn’t feel like home. This Instant Pot Potato Salad with Dill Pickles is that Potato Salad recipe for me. I love the tangy flavor of the pickles mixed with the creamy dressing and chunky potatoes. It’s so classic, tasty, EASY, and quick, especially in a pressure cooker! You’re gonna love this recipe.
When I think of Summer I think of recipes like this Potato Salad Recipe. I think of hot days, good food, laughs with friends, and sunburns.
But that’s just because I have VERY fair skin. Poor baby Henry inherited my translucent skin. I digress.
Potato Salad in an Instant Pot is so much easier than you might think. It does all the work for you!
All you need to focus on is how to win flip cup, how to grill the perfect Grilled Caprese Chicken Sandwiches, or how to safely open the champagne for your Sparkling Strawberry Margarita Punch. Summer is for FUN. It’s for being outside and enjoying your friends and family. The very last thing you need to worry about is slaving away in the kitchen in order to feed the masses.
Let the Instant Pot do the work for you with this Potato Salad. I’m obsessed. Dill Pickle Potato Salad is the best Instant Pot recipe ever!
How to make Instant Pot Potato Salad with Dill Pickles:
It’s so simple. Check out the recipe card below for details, but ingredients include potatoes, pickles, mustard, eggs, scallions, and spices. The flavor is UNREAL and so perfect for pair with burgers, chili dogs, bbq chicken, and more!
If you haven’t tried an instant pot yet, today is the day! Check out the “Shop This Post” section below to see our favorite versions and sizes. For a family of 4, I recommend the 6 qt. For a larger family, I recommend the 8 qt. Don’t be afraid of the IP, it’s not like pressure cookers in the old days. They’ve made so many advancements in safety and it’s really a multi-cooker that does it all! Love it so much. Click to see all of our favorite Instant Pot Recipes.
See the recipe card below for How to Make Instant Pot Potato Salad. Enjoy!
- 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
- 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.