Create Instant Pot Potato Salad in a flash by cooking your potatoes and eggs directly in your Instant Pot.
This Instant Pot Potato Salad is a breeze to whip up. Your potatoes and eggs only need 8 minutes in your pressure cooker!
Instant Pot Potato Salad couldn’t be simpler. You don’t need to boil potatoes or eggs separately because they both cook together in your pressure cooker. Easy peasy!
Our Instant Pot Potato Salad has that classic taste, with mayo, dijon mustard, pickles, and dill. It’s the ideal side for a BBQ and pairs perfectly with grilled chicken thighs or kabobs.
Instant Pot Potato Salad
Ingredients
- 4 cups chopped Idaho potatoes 1.5-inch cubes, skin on
- 2 large eggs
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup mayo
- 2 tablespoons minced fresh dill
- 1 teaspoon dijon mustard
- 1/4 cup chopped green onions
- 1/4 cup diced dill pickles
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh lemon juice
Instructions
- Place the metal rack inside your Instant Pot. Add potatoes on top and carefully place eggs on top of the potatoes.
- Mix vinegar and water in a bowl. Pour 3/4 cup into the Instant Pot and set the rest aside.
- Close and lock the Instant Pot. Set pressure valve to ‘seal’ and press ‘manual’, then set pressure to ‘high’. Set timer for 8 minutes.
- While the Instant Pot heats up, mix remaining ingredients (including remaining water/vinegar mixture) in a large bowl. Mix well and refrigerate.
- Quick release pressure in the Instant Pot after cooking.
- Place eggs in an ice bath and transfer potatoes to cool in the fridge/freezer.
- Peel and chop eggs, add to Greek yogurt mixture. Mix well.
- Once potatoes are cool, add to the mixture and combine. Mash some potatoes for desired consistency.
- Top with fresh dill and enjoy!