The Unexpected Power of Instant Pot Potato Salad – No Mayo, No Fuss

Why I'm obsessed with this Potato Salad

I never thought I’d be this excited about potato salad. It’s not just about the creamy chunks or the tangy crunch — it’s that smell of warm potatoes, slightly smoky from the instant pot, mingling with fresh herbs. It’s weird how something so simple can feel like a tiny rebellion. No peeling, no boiling over the sink. Just press a button, walk away. And in twenty minutes, I’ve got this steaming bowl ready to go.

What gets me is how the texture stays perfect. Firm but tender, not crumbly. And the flavors? Bright dijon, sharp pickles, that touch of salt. It’s a summer side that feels fast and real. Nothing fancy, just honest food made easier. Sometimes, I think about how we chase after complicated recipes, but this—this is the one I grab when everyone’s hungry and I want to stare at minimal dishes.

Instant Pot Potato Salad

This potato salad is made with whole potatoes cooked in an instant pot until tender, then mixed with a tangy dressing of Dijon mustard, pickles, and fresh herbs. The final dish features creamy, firm potatoes coated in a bright, flavorful dressing with a slightly smoky aroma, served as a chilled side.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 2 pounds small red or Yukon Gold potatoes whole potatoes
• 1 cup dill pickles chopped
• 3 tablespoons Dijon mustard
• 2 tablespoons mayonnaise optional for creaminess
• 1/4 cup fresh chopped herbs parsley, dill, chives
• to taste Salt and black pepper

Equipment

• Instant Pot or Pressure Cooker
• Mixing bowls
• Chef’s knife
• Cutting board
• Measuring spoons
• Silicone Spatula

Method

 

1. Place the whole potatoes into the instant pot, add enough water to cover them, and secure the lid. Set to high pressure for 10-12 minutes until potatoes are tender when pierced with a fork. Release pressure naturally for 5 minutes, then quick-release remaining pressure.
2. Remove the cooked potatoes carefully with tongs and transfer to a large mixing bowl. Let them cool for a few minutes until they can be handled without burning.
3. Using a chef’s knife, peel the potatoes if desired, then cut them into uniform bite-sized cubes. Add the chopped dill pickles to the bowl with the potatoes.
4. In a small bowl, whisk together Dijon mustard, mayonnaise (if using), and chopped herbs until combined and slightly thickened. Pour the dressing over the potatoes and pickles.
5. Toss gently with a silicone spatula until all ingredients are coated evenly. Season with salt and black pepper to taste. Chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.
6. Serve the potato salad chilled, garnished with additional fresh herbs if desired. Observe the creamy, chunked potatoes with bright herbs and tangy pickles in a vibrant dish.

If only all shortcuts tasted this good. A good reminder that sometimes, the simplest things keep us coming back.