Instant Pot Potato Salad Recipe
Once you make this Southern-style Instant Pot Potato Salad recipe, you won't want to make it any other way! It's got the perfect balance of mayonnaise to mustard without being overly creamy.
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!
- 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 4-5 days.
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
