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Potato Salad Instant Pot

Instant Pot Potato Salad Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon Gold or red potatoes, cut into 1-inch chunks
  • 1 cup water
  • ½ cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp cider vinegar
  • ¼ cup finely chopped red onion
  • ½ cup finely diced celery
  • ¼ cup finely chopped dill pickles
  • 1 tbsp pickle brine
  • 1 tsp celery salt
  • ½ tsp black pepper
  • ¼ cup chopped fresh dill, plus extra for serving

Method
 

  1. Add the potato chunks and water to the Instant Pot. Lock the lid, seal the valve, and cook on high pressure for 4 minutes, then quickly release the pressure.
  2. While potatoes cook, whisk the mayo, mustard, vinegar, celery salt, pepper, and pickle brine in a large bowl.
  3. Drain the potatoes well. While still hot, add them to the dressing along with the onion, celery, pickles, and most of the dill. Fold gently and let sit 5 minutes.
  4. Transfer to a serving bowl, top with reserved dill, black pepper, and a light sprinkle of celery salt. Serve warm or chill before serving.

Notes

Chill the salad for at least 1 hour if you prefer it fully cold. The flavors deepen overnight, so it is a great make-ahead dish for cookouts. If the salad seems dry after chilling, stir in an extra spoonful of mayo or a small splash of vinegar to bring it back to life.