Instant Pot Potato Salad

How to Make Instant Pot Potato Salad

1. 1

   Step 1: Cook potatoes and eggs together in the Instant Pot

   Toss the 1" potato chunks in the Instant Pot with 1 cup of water and place the whole eggs on top or in a small steamer basket. Lock the lid, set to HIGH pressure, and cook for 6 minutes. When the cook time finishes, quick-release the pressure immediately and carefully remove the eggs to a bowl of ice water.

   For this step

   • 2 1/2 lbYukon Gold potatoes, cut into 1" chunks
   • 3 largeLarge eggs
   • 1 cupWater (for the Instant Pot)
   
2. 2

   Step 2: Drain and cool the potatoes

   Drain the potatoes in a colander and give them a few minutes to steam off so they’re not piping hot when mixed with the dressing. While the potatoes cool, finish chilling the eggs in the ice bath for 5 minutes so they’re easy to peel.
   
3. 3

   Step 3: Whisk the creamy dressing

   In a medium bowl whisk together mayonnaise, Dijon mustard, apple cider vinegar, and the combined kosher salt and black pepper until smooth and bright. Taste the dressing — it should be tangy and slightly salty, since it will mellow after chilling. Adjust seasoning if you like; I usually add a little more mustard for zip.

   For this step

   • 1 cupMayonnaise
   • 2 tbspDijon mustard
   • 2 tbspApple cider vinegar
   • 1 tsp salt + 1/2 tsp pepperKosher salt and black pepper (combined)
   
4. 4

   Step 4: Assemble the salad

   Peel and roughly chop the cooled eggs. Gently fold the potatoes and eggs into the dressing along with diced celery, finely chopped red onion, and dill pickle relish. Use a spatula to fold — you want creamy coverage without turning the potatoes to mush; give it a final taste and correct salt and pepper if needed.

   For this step

   • 1 cupCelery, finely diced
   • 1/4 cupRed onion, very finely chopped
   • 1/2 cupDill pickle relish (or finely chopped dill pickles)
   
5. 5

   Step 5: Chill and serve make-ahead style

   Cover and chill the salad at least 1 hour (though 2–24 hours is even better) so the flavors meld — that's the secret to a party-ready side. Bring it out 15–20 minutes before serving to soften slightly; then give it a gentle stir and enjoy.

1. Toss the 1" potato chunks in the Instant Pot with 1 cup of water and place the whole eggs on top or in a small steamer basket. Lock the lid, set to HIGH pressure, and cook for 6 minutes. When the cook time finishes, quick-release the pressure immediately and carefully remove the eggs to a bowl of ice water.
2. Drain the potatoes in a colander and give them a few minutes to steam off so they’re not piping hot when mixed with the dressing. While the potatoes cool, finish chilling the eggs in the ice bath for 5 minutes so they’re easy to peel.
3. In a medium bowl whisk together mayonnaise, Dijon mustard, apple cider vinegar, and the combined kosher salt and black pepper until smooth and bright. Taste the dressing — it should be tangy and slightly salty, since it will mellow after chilling. Adjust seasoning if you like; I usually add a little more mustard for zip.
4. Peel and roughly chop the cooled eggs. Gently fold the potatoes and eggs into the dressing along with diced celery, finely chopped red onion, and dill pickle relish. Use a spatula to fold — you want creamy coverage without turning the potatoes to mush; give it a final taste and correct salt and pepper if needed.
5. Cover and chill the salad at least 1 hour (though 2–24 hours is even better) so the flavors meld — that's the secret to a party-ready side. Bring it out 15–20 minutes before serving to soften slightly; then give it a gentle stir and enjoy.