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

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.
Prep Time10 minutes
Cook Time15 minutes
Chill Time2 hours
Total Time25 minutes
Course: Dinner, Side Dish
Cuisine: American
Servings: 10 servings

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
  • cup pickle relish dill
  • 1 ½ tsp. salt to taste
  • ¼ tsp. black pepper to taste
  • 4 oz. bacon cooked and crumbled

Instructions

  • 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.
  • 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.
  • Set the Instant Pot to high pressure and cook for 5 minutes. Immediately release the pressure as soon as the timer goes off.
  • While the potatoes are cooking, whisk together the mayonnaise, mustard, relish, salt, and black pepper in a medium-sized bowl.
  • 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.
  • 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.
  • Add the mayo-mustard sauce, crumbled bacon, and eggs to the potatoes. Stir until everything is just mixed.
  • Serve immediately or refrigerate for at least 2 hours to serve chilled. Sprinkle with freshly chopped dill and enjoy!

Video

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

Calories: 262kcal | Carbohydrates: 19g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 615mg | Potassium: 435mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg