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
Scale
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.
