If you love classic comfort food with a speedy twist, you are going to adore this Instant Pot Potato Salad Recipe. It transforms the traditional potato salad into a quick and easy dish without sacrificing any of those creamy, tangy flavors you crave. Using the Instant Pot means perfectly tender potatoes and eggs in a fraction of the time, allowing you to gather all your favorite mix-ins like crispy bacon and dill pickle relish with minimal fuss. This recipe is not only a life-saver for busy days but also a guaranteed crowd-pleaser that’s perfect for picnics, potlucks, or a cozy family dinner.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this dish shine, and the beauty of this Instant Pot Potato Salad Recipe lies in its simple, straightforward components. Each element plays a specific role, enhancing texture, flavor, or freshness in the final salad.
- 2 lbs. russet potatoes: These are hearty and hold their shape nicely when cooked, making the perfect base for your salad.
- 1 ½ cups water: Needed to create steam in the Instant Pot for perfectly cooked potatoes and eggs.
- 3 large eggs: Hard-boiled inside the Instant Pot alongside the potatoes, adding rich protein and creamy texture.
- ¾ cup mayonnaise: The creamy binder that brings everything together with a luscious mouthfeel.
- 2 Tbsp. yellow mustard (or Dijon): Adds a subtle tang and depth, balancing the creaminess beautifully.
- â…“ cup dill pickle relish: Brings bursts of acidity and crunch, brightening each bite.
- 1 ½ tsp. salt: Essential for seasoning and bringing out the potatoes’ natural flavors.
- ¼ tsp. black pepper: Adds just the right hint of spice to round out the dish.
- 4 oz. bacon (cooked and crumbled): Crispy pieces impart a smoky, savory crunch that takes this salad to the next level.
How to Make Instant Pot Potato Salad Recipe
Step 1: Prepare the Potatoes and Eggs
Start by scrubbing your russet potatoes clean, peeling them, and cutting into 1 to 2-inch chunks to ensure even cooking. Place your Instant Pot trivet or steamer basket inside the pot, add water, then place the potatoes and eggs (right on top) to cook simultaneously. Set your Instant Pot to cook at high pressure for 5 minutes—this quick method achieves tender potatoes and perfectly hard-boiled eggs without the wait.
Step 2: Mix the Dressing
While the potatoes and eggs are cooking, whisk together mayo, mustard, dill pickle relish, salt, and pepper in a medium bowl. This blend strikes the perfect balance of creamy, tangy, and zesty, which will coat the potatoes just right.
Step 3: Finish the Potatoes and Eggs
After cooking, quickly release the pressure to prevent overcooking. Remove the potatoes and eggs, discard the water, and return the potatoes to the Instant Pot or a large bowl. Gently mash them into smaller pieces using a potato masher or fork—be careful to keep some chunkiness for lovely texture. Cool the eggs in an ice bath for 5 to 10 minutes to make peeling easy, then chop coarsely.
Step 4: Combine All Ingredients
Add the chopped eggs, crumbled bacon, and the dressing to the potatoes. Stir gently until everything is combined but the potatoes retain their shape. This step is where the magic of the Instant Pot Potato Salad Recipe really comes together.
Step 5: Chill and Serve
You can serve the salad right away for a warm version, or refrigerate for at least two hours to enjoy it chilled and fully flavored—both ways are superb depending on your mood or occasion.
How to Serve Instant Pot Potato Salad Recipe
Garnishes
A sprinkle of freshly chopped dill or parsley adds a fresh burst of color and herbaceous brightness that complements the salad’s richness beautifully. You can also add a dash of paprika or extra crumbled bacon on top for an inviting finish.
Side Dishes
This potato salad pairs wonderfully with grilled meats like chicken, burgers, or steak, making it a staple for backyard barbecues. It also works as a hearty side to roasted vegetables or fresh green salads to balance the meal.
Creative Ways to Present
For a unique twist, serve this dish in individual mason jars or small bowls during gatherings to make it easy for guests to grab and go. Layer with extra bacon or chopped egg on top for a visually appealing presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Instant Pot Potato Salad Recipe in an airtight container in the fridge. It stays fresh and flavorful for up to 3 days, allowing you to enjoy this delicious dish even after your first feast.
Freezing
Potato salad is best enjoyed fresh or refrigerated rather than frozen, as freezing can affect the texture of the potatoes and mayonnaise. It’s wise to prepare only what you expect to eat within a few days.
Reheating
This salad is primarily designed to be served cold or at room temperature. If you prefer it warm, simply let it come to room temperature, then gently reheat in the microwave for a few seconds—be careful not to overheat and break down the creamy texture.
FAQs
Can I use different types of potatoes for this recipe?
Absolutely! While russet potatoes are recommended for their texture and starch content, you can experiment with Yukon Gold or red potatoes. Just note that waxier potatoes may yield a slightly different texture in the salad.
Is it necessary to cook the eggs and potatoes together in the Instant Pot?
No, but it is a convenient time-saver to cook them simultaneously. If you prefer, you can hard-boil eggs separately on the stove or in another appliance.
Can I make this salad vegan or dairy-free?
Yes, swap the mayonnaise for a vegan alternative and omit the bacon or use plant-based bacon bits. The Instant Pot Potato Salad Recipe adapts well to dietary preferences with simple ingredient tweaks.
How long does the Instant Pot potato cooking take?
The actual cooking time is just 5 minutes on high pressure, but remember to factor in the time for pressure buildup and release, which usually adds another 10 minutes total.
What’s the best way to keep potatoes from turning mushy?
Cut potatoes into uniform chunks and avoid overcooking by following the precise Instant Pot timing. Also, gently mash them instead of vigorously smashing to keep some texture.
Final Thoughts
This Instant Pot Potato Salad Recipe is truly a game-changer, turning what can sometimes be a long process into a quick, rewarding experience. Whether you’re feeding a crowd or craving a hearty side dish, it delivers creamy, savory, and tangy flavors with minimal effort. Give it a try—you might just find your new go-to potato salad that’s full of warmth and delicious personality.
Print
Instant Pot Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Potato Salad recipe offers a quick and easy way to enjoy a classic side dish with creamy mayo, tangy mustard, dill pickle relish, and crispy bacon, all balanced with perfectly cooked potatoes and hard-boiled eggs. Ready in just 40 minutes and ideal for gatherings or a comforting family meal.
Ingredients
Potatoes & Eggs
- 2 lbs. russet potatoes, peeled and cut into 1–2 inch chunks
- 1 ½ cups water
- 3 large eggs
Dressing & Mix-ins
- ¾ cup mayonnaise
- 2 Tbsp. yellow mustard (or Dijon mustard)
- â…“ cup dill pickle relish
- 1 ½ tsp. salt, plus more to taste
- ¼ tsp. black pepper, plus more to taste
- 4 oz. bacon, cooked and crumbled
Instructions
- Prepare Potatoes: Rinse and scrub the potatoes thoroughly to remove any dirt. Peel them using a vegetable peeler, then cut into 1- to 2-inch chunks for even cooking.
- Cook Potatoes and Eggs: Pour 1 ½ cups of water into your 6-quart Instant Pot and place a trivet or steamer basket inside. Add the potato chunks to the basket, then set the eggs on top. Seal the Instant Pot lid and set it to high pressure for 5 minutes. When the cooking time finishes, perform an immediate pressure release to stop the cooking process.
- Make Dressing: While the potatoes and eggs cook, whisk together mayonnaise, mustard, dill pickle relish, 1 ½ tsp salt, and ¼ tsp black pepper in a medium bowl until smooth and well combined.
- Drain and Mash Potatoes: Using oven mitts, carefully remove the basket or trivet from the Instant Pot and discard the cooking water. Return potatoes to the pot and gently break them into smaller chunks using a potato masher or large fork—avoid over-mashing to maintain texture.
- Cool and Chop Eggs: Place the cooked eggs into an ice water bath for 5 to 10 minutes to cool them down quickly and stop cooking. Once cool, peel the eggs and coarsely chop them.
- Combine Ingredients: Add the mayo-mustard dressing, crumbled bacon, and chopped eggs to the potatoes. Stir gently until all ingredients are just combined, maintaining some texture.
- Serve or Chill: Serve the potato salad immediately at room temperature or refrigerate it for at least 2 hours to enjoy chilled. Optionally, garnish with freshly chopped dill before serving for added flavor and color.
Notes
- You can substitute russet potatoes with Yukon Gold for a creamier texture.
- For a tangier flavor, use Dijon mustard instead of yellow mustard.
- Make sure to release the Instant Pot pressure immediately after cooking to prevent overcooking the potatoes and eggs.
- Adding bacon at the end keeps it crispy and enhances the salad’s texture.
- Refrigerating the salad for a few hours helps the flavors meld together beautifully.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
