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Instant pot potato salad with bacon and eggs is topped with fresh dill.
5 from 3 votes
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Instant Pot Potato Salad Recipe

Instant Pot Potato Salad is the best Southern recipe that's perfect for summer. No boiling necessary - all you need is a pressure cooker and creamy mayonnaise, mustard, bacon, hard-boiled eggs, potatoes, and dill relish to pull together this easy dish.

Course Dinner, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 25 minutes
Servings 10 servings
Calories 262 kcal

Ingredients

  • 2 lbs. russet potatoes peeled and cut into 1-2 inch chunks
  • 1 ½ cups water
  • 3 eggs
  • ¾ cup mayonnaise
  • 2 Tbsp. mustard yellow or Dijon
  • ⅓ cup pickle relish dill
  • 1 ½ tsp. salt to taste
  • ¼ tsp. black pepper to taste
  • 4 oz. bacon cooked and crumbled

Instructions

  1. Rinse and scrub potatoes to remove any visible dirt, and then peel using a vegetable peeler. Cut the potatoes into 1- to 2-inch chunks.
  2. Pour the water into a 6-quart Instant Pot and set either a trivet or a steamer basket inside. Add the potatoes and then place the eggs on top.
  3. Set the Instant Pot to high pressure and cook for 5 minutes. Immediately release the pressure as soon as the timer goes off.
  4. While the potatoes are cooking, whisk together the mayonnaise, mustard, relish, salt, and black pepper in a medium-sized bowl.
  5. Once cooked, remove the basket or trivet from the pot and pour out the water. Add the potatoes back into the pot. Using a potato masher or a large fork, break apart the potatoes into smaller chunks, being careful not to overly mash them.
  6. Let the hard-boiled eggs soak in an ice water bath for 5-10 minutes, or until cool to the touch. Peel and then coarsely chop them.
  7. Add the mayo-mustard sauce, crumbled bacon, and eggs to the potatoes. Stir until everything is just mixed.
  8. Serve immediately or refrigerate for at least 2 hours to serve chilled. Sprinkle with freshly chopped dill and enjoy!

Recipe Video

Recipe Notes

Meal Prep and Storage

  • To Prep-Ahead: This dish is even better the next day. Either make the whole potato salad up to 1-2 days ahead of time. Or, cook the eggs and potatoes the day before.
  • To Store: Keep potato salad in an airtight container and place in the fridge for up to 4-5 days.
  • To Freeze: It is not recommended to freeze as the texture will be different upon thawing.

Nutrition Facts
Instant Pot Potato Salad Recipe
Amount Per Serving
Calories 262 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 5g
Cholesterol 64mg21%
Sodium 615mg27%
Potassium 435mg12%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 104IU2%
Vitamin C 5mg6%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.