Instant Pot Potato Salad Recipe
The potatoes and eggs pressure cook together in the same pot for this Instant Pot Potato Salad, so there’s no boiling water and no second pan to wash. It’s a Southern-style version with russets, dill relish, crispy bacon, and just enough mustard to cut the mayo, and it’s on the table in about 40 minutes.
Servings: 10 servings
Ingredients
- 2 pounds russet potatoes peeled and cut into 1-2 inch chunks
- 1 ½ cups water
- 3 large large eggs
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard or Dijon
- ⅓ cup dill pickle relish
- 1 ½ teaspoons salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 4 ounces bacon cooked and crumbled
- Fresh dill finely chopped, optional
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.2 pounds russet potatoes
- 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.1 ½ cups water, 3 large large eggs
- Meanwhile, whisk together the mayonnaise, mustard, relish, salt, and black pepper in a medium-sized bowl.¾ cup mayonnaise, 2 tablespoons yellow mustard, ⅓ cup dill pickle relish, 1 ½ teaspoons salt, ¼ teaspoon black pepper
- 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.4 ounces bacon
- Serve immediately or refrigerate for at least 2 hours to serve chilled. Sprinkle with freshly chopped dill and enjoy!Fresh dill
Video
Notes
- Mayonnaise: Duke’s mayonnaise is by far the BEST mayo to use in this recipe. Hellmann’s is a close second if you’re not able to find it!
- Potatoes: Russets are what make this soft and Southern-style. Waxy potatoes like Yukon gold or red will hold their shape but need less time under pressure.
- 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.
- Storage: Keep potato salad in an airtight container and place in the fridge for up to 3-4 days.
- Freezing: Not recommended. The texture changes a lot once it thaws, and the dressing never comes back together the same way.
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
