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Creamy Instant Pot Potato Salad

creamy instant pot potato salad - featured image

A quick and easy creamy potato salad made in the Instant Pot, perfect for comfort food fans and gatherings. This recipe delivers tender potatoes coated in a tangy, creamy dressing with fresh herbs and crunchy veggies.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into 1-inch chunks
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 stalks celery, finely diced
  • 1 small red onion, finely chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • 1 teaspoon celery salt
  • ½ teaspoon freshly ground black pepper
  • 2 large hard-boiled eggs, chopped (optional)

Instructions

  1. Wash and cut 2 pounds of Yukon Gold or red potatoes into 1-inch chunks; no need to peel.
  2. Place potatoes in the Instant Pot with 1 cup water. Seal lid and cook on high pressure for 5 minutes. Quick-release pressure immediately. Drain and let potatoes cool slightly.
  3. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, celery salt, and black pepper until smooth.
  4. Finely dice celery and red onion. Chop hard-boiled eggs if using.
  5. In a large bowl, combine cooled potatoes, celery, onion, and eggs. Pour dressing over and gently fold to coat without mashing potatoes.
  6. Stir in chopped fresh dill if using.
  7. Refrigerate for at least 30 minutes before serving. Serve chilled or at room temperature.

Notes

Do not overcook potatoes to avoid mushy texture. Use a spatula or large spoon to fold salad to keep potato chunks intact. For vegan option, use vegan mayo and omit eggs. Fresh dill is recommended but optional. Celery salt adds classic flavor. Chill at least 30 minutes for best flavor meld.

Nutrition

Keywords: potato salad, instant pot, creamy potato salad, comfort food, easy side dish, picnic recipe, BBQ side