Instant Pot Potato Salad

Quick Info

Prep: 10m | Cook: 5m | Servings: 6-8

🛒 Ingredients

Pressure Cooker Base:

• 2 1/2 lbs red or new potatoes, peeled and cubed
• 1 1/2 cups water
• 4 large whole eggs (in shells)

Dressing & Mix-ins:

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp pickle juice (optional)
• 2 ribs celery, finely chopped
• 1/2 yellow onion, finely chopped
• 2 tbsp fresh dill, minced (optional)
• 1/2 tsp garlic powder
• Kosher salt and freshly ground black pepper (to taste)
• Paprika (for garnish)

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🍳 Equipment

• Instant Pot / Electric Pressure Cooker
• Large mixing bowl
• Whisk

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📋 Instructions

1. Place the cubed potatoes and whole uncracked eggs directly into the Instant Pot insert and pour 1 1/2 cups water over them.
2. Seal the lid and cook on High Pressure for 4 minutes.
3. Quick-release the pressure immediately when done and let potatoes and eggs cool slightly.
4. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and pickle juice.
5. Season with garlic powder, salt, and pepper, then fold in the celery, onion, and fresh dill.
6. Peel the cooled hard-boiled eggs and dice or halve them.
7. Add the warm cooked potatoes and chopped eggs to the dressing bowl.
8. Gently fold everything together until evenly coated.
9. Dust the top with paprika and garnish with dill; chill thoroughly before serving.

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💡 Notes & Variations

• Cooking whole eggs directly on top of the cubed potatoes cooks both perfectly at the exact same 4-minute mark.