Instant Pot Potato Salad Recipe

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.

Behind the Recipe

This recipe started as a shortcut. I wanted potato salad but didn’t want to wait forever for potatoes to boil and cool. The Instant Pot turned out to be the fix, cook, cool, chop, mix, done. Over time I added crunchy pickles and fresh herbs to make it brighter and more refreshing.

Recipe Origin or Trivia

Potato salad has roots in European cooking, especially German recipes that use mustard and vinegar. Over time, American versions became creamier. This version leans more toward the mustard-herb side, but keeps a touch of creaminess if you choose to add mayonnaise.

Why I Love This Recipe (And You Will Too)

• Quick thanks to Instant Pot cooking
• Bright flavor from mustard and pickles
• Optional creaminess
• Easy ingredients
• Great served chilled
• Reliable for meal prep
• Works with many proteins
• Easy to double for gatherings

Chef’s Pro Tips for Perfect Results

• Use small potatoes for even cooking
• Let potatoes cool slightly before cutting
• Chop pickles finely for balanced texture
• Fold gently to avoid mashed potatoes
• Chill the salad before serving for better flavor

Ingredients in This Recipe

1. Small red or Yukon Gold potatoes (2 pounds): Hold their shape and cook evenly
2. Dill pickles (1 cup, chopped): Add tang and crunch
3. Dijon mustard (3 tablespoons): Sharpens and brightens
4. Mayonnaise (2 tablespoons, optional): Adds creaminess
5. Fresh herbs (¼ cup parsley, dill, chives): Bring freshness
6. Salt and black pepper: For seasoning

Kitchen Tools You’ll Need

1. Instant Pot
2. Tongs
3. Knife
4. Cutting board
5. Mixing bowl
6. Whisk
7. Spatula

Instructions for Making This Recipe

1. Place the whole potatoes in the Instant Pot and add enough water to cover. Secure the lid and cook on high pressure for 10–12 minutes until tender. Release pressure naturally for 5 minutes, then quick-release the rest.
2. Remove potatoes with tongs and let them cool until comfortable to handle. Peel if desired, then cut into bite-sized cubes.
3. Add chopped dill pickles to the bowl with the potatoes.
4. In a separate bowl, whisk Dijon mustard, optional mayonnaise, and herbs until smooth. Pour dressing over the potatoes and pickles.
5. Fold gently until everything is coated. Season with salt and black pepper and chill for at least 15 minutes before serving.
6. Serve cold with extra herbs if you like.

Ingredient Substitutions

• Yellow mustard instead of Dijon
• Greek yogurt instead of mayonnaise
• Sweet pickles instead of dill pickles
• Green onions instead of chives
• Russet potatoes cut smaller if using

Ingredient Spotlight

Dill Pickles
Bring acidity and crunch, giving life to the mild potatoes.

Fresh Herbs
Keep the salad light and aromatic, especially when combined with mustard.

Texture & Flavor Secrets

• Cooling potatoes slightly helps them stay chunky
• Dijon adds acidity to balance the creaminess
• Herbs brighten each bite
• Pickles give crunch and tang

What to Avoid

• Cutting potatoes before pressure cooking
• Mixing while potatoes are hot
• Adding too much mayonnaise if you want a lighter texture
• Skipping the chill time

Nutrition Facts

• Calories: 200–220
• Carbs: 28–32g
• Protein: 3–4g
• Fat: 6–9g
• Fiber: 3g

Make-Ahead and Storage Tips

• Store in an airtight container for up to 3 days
• Stir before serving if separation occurs
• Add fresh herbs before serving for best flavor

How to Serve This Dish

• With grilled chicken
• Alongside burgers
• As a picnic side
• With sandwiches
• As part of a meal prep bowl

Creative Leftover Transformations

• Add boiled eggs for extra protein
• Use in wraps with lettuce
• Turn into warm potato hash in a skillet
• Serve over avocado toast

Variations to Try

• Herb-Heavy Version: Add extra dill and chives
• Creamy Style: Add more mayo or yogurt
• Vegan Option: Use vegan mayo
• Egg Potato Salad: Add chopped boiled eggs
• Mustard-Forward: Add whole-grain mustard

FAQ’s

1. Can I peel the potatoes before cooking? Yes, but keeping them whole helps texture.
2. Can I use russet potatoes? Yes, cut smaller to avoid crumbling.
3. How long should it chill? At least 15–30 minutes.
4. Can I skip mayonnaise? Yes, Dijon dressing alone works.
5. Can I add celery? Absolutely.
6. Potatoes too soft? Reduce Instant Pot time next time.
7. Can I double the recipe? Yes, same cook time.
8. Can I use relish instead of pickles? Yes, reduce added salt.
9. Are all three herbs necessary? No, use whatever you have.
10. How long does it keep? Up to 3 days in the fridge.

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