If you are on the hunt for a delightfully tangy and creamy side dish that comes together in a flash, then this Instant Pot Potato Salad with Dill Pickles Recipe is your new best friend. Perfectly cooked Yukon Gold potatoes and hard-boiled eggs mingle with the zing of dill pickles and a luscious dressing, creating a vibrant potato salad that’s bursting with fresh flavors and a bit of crunch. Whether it’s a family picnic, a holiday feast, or just a craving for something comforting yet bright, this recipe is straightforward, quick to make, and guaranteed to impress everyone around the table.
Ingredients You’ll Need
These ingredients are simple pantry and fridge staples, but each plays an essential role in bringing this salad to life. From the creamy mayonnaise that binds everything together to the pickles that pack a punch, every component is there for a delicious reason.
- Yukon Gold potatoes (8 medium, about 3 pounds peeled & cubed): Their creamy texture holds up beautifully when cooked in the Instant Pot, giving the salad a perfect bite.
- Large eggs (6): Hard-boiled and chopped, they add richness and protein to make the salad more substantial.
- Water (1½ cups): Essential for steaming the potatoes and eggs in the Instant Pot just right.
- Sliced green onion (¼ cup, about 6): Offers a fresh, mild onion flavor and lovely green color contrast.
- Mayonnaise (1 cup): The creamy base that brings the salad together with smoothness and tang.
- Dill pickles (2 medium whole, diced): The star ingredient that adds a delightful crunch and zesty kick.
- Dill pickle juice or cider vinegar (1 tablespoon): Lends extra tanginess to brighten up the dressing.
- Dijon or yellow mustard (1 tablespoon): Adds depth and a subtle hint of sharpness to balance the creaminess.
- Granulated sugar (1-2 teaspoons): Just enough sweetness to harmonize the flavors.
- Dried dill (½ teaspoon): Enhances the fresh dill pickle flavor with an herby note.
- Kosher salt (½ teaspoon): To bring all the flavors into perfect focus.
- Freshly ground black pepper (½ teaspoon): Adds a gentle peppery bite without overwhelming.
- Sliced green onions or scallions (2 tablespoons): For garnish that boosts freshness and color.
How to Make Instant Pot Potato Salad with Dill Pickles Recipe
Step 1: Steam Potatoes and Eggs Perfectly
Start by placing a steamer basket inside your Instant Pot and pouring in 1½ cups of water. Nestle the cubed Yukon Gold potatoes into the basket, then carefully place the eggs on top. Lock the lid in place and set the valve to the locking position. Choose the manual pressure setting on high and cook for only 4 minutes. This quick steam ensures tender potatoes with a slight firmness and eggs cooked just right for peeling and chopping later.
Step 2: Prepare an Ice Water Bath and Dressing
While the potatoes and eggs cook, fill a medium bowl with ice cold water—this will shock the eggs once cooked, making peeling a breeze. Meanwhile, whisk together your mayonnaise, diced dill pickles, pickle juice or cider vinegar, mustard, sugar, dried dill, salt, black pepper, and sliced green onions in a large bowl. This vibrant dressing will coat your potatoes and eggs with tangy, creamy goodness.
Step 3: Quick Release and Cool Down
Once cooking time ends, turn off the Instant Pot and carefully perform a quick pressure release, covering the vent with a kitchen towel for safety. Remove the lid once the valve drops, then carefully lift out the steamer basket. Pop the eggs right into the prepared ice water—this cooling step helps loosen the shells for easy peeling.
Step 4: Combine Potatoes with the Dressing
Add the warm potatoes to the bowl with the salad dressing and gently stir to coat each piece, being mindful not to mash the potatoes to keep their tender texture intact. The warm potatoes absorb the flavors beautifully, melding into the creamy, tangy dressing.
Step 5: Peel and Add Eggs
After the eggs have soaked in the ice water for about 1 minute, gently crack their shells and return them to the ice water for another 5 minutes to loosen the membranes even more. Then peel and roughly chop 4 of the eggs before folding them into the potato salad. Their creamy texture mingles perfectly with the potatoes and dressing.
Step 6: Customize Seasonings and Chill
Give your salad a taste test and adjust seasonings accordingly—whether more salt, a pinch more sugar, extra mayonnaise, or an additional handful of diced pickles to make it your own. Transfer the salad to an airtight container and refrigerate for at least 1 hour for the flavors to meld and the salad to chill thoroughly.
Step 7: Garnish and Serve
Before serving, slice the remaining eggs and artfully arrange them on top of the salad. Sprinkle with extra sliced green onions and a dash of sweet paprika if you like for extra color and flavor. And just like that, your refreshing Instant Pot Potato Salad with Dill Pickles Recipe is ready to enjoy.
How to Serve Instant Pot Potato Salad with Dill Pickles Recipe
Garnishes
Bright, fresh garnishes elevate this salad perfectly. Think extra sliced green onions for crunch and color, a dusting of smoky paprika to add warmth, or even a few sprigs of fresh dill if you want to highlight the pickle flavors further. These small touches make your presentation pop and invite hungry guests to dive in.
Side Dishes
This potato salad pairs wonderfully with casual summer fare like grilled chicken, burgers, or hot dogs. It also holds its own alongside richer dishes such as BBQ ribs or roasted pork. Its zesty flavor and creamy texture provide a refreshing counterpoint that balances heavier meats beautifully.
Creative Ways to Present
For a fun twist, serve the salad in individual mason jars layered with extra pickles or boiled eggs on top for a picnic vibe. Or use hollowed-out vegetables like cucumber cups to give each portion a little extra flair. No matter how you present it, this Instant Pot Potato Salad with Dill Pickles Recipe invites smiles and second helpings.
Make Ahead and Storage
Storing Leftovers
Keep your potato salad fresh in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making leftovers even better the next day. Give it a gentle stir before serving to redistribute the dressing and keep it looking vibrant.
Freezing
Because this salad contains mayonnaise and eggs, freezing is not recommended as the texture can change unpleasantly upon thawing. It’s best enjoyed fresh and chilled rather than frozen to preserve the perfect creamy and crisp texture.
Reheating
Potato salad is traditionally served cold or at room temperature, so there’s no need to reheat it. If your kitchen is chilly and you want it a touch warmer, simply let it sit on the counter for 15-20 minutes before serving. This brings out the flavors without sacrificing the classic creamy chill that makes this dish so refreshing.
FAQs
Can I use other types of potatoes in this recipe?
Absolutely! While Yukon Golds are preferred for their creamy texture and ability to hold shape, red potatoes or fingerlings can work well too. Avoid russets as they tend to fall apart during pressure cooking.
What if I don’t have dill pickles or pickle juice?
Dill pickles are important for the signature tang and crunch, but if you’re out, bread-and-butter pickles can add a sweeter twist. For the juice, a splash of white vinegar or lemon juice can replace the acidity, though the flavor will vary slightly.
How do I know when the potatoes and eggs are perfectly cooked?
The Instant Pot cooks them simultaneously in 4 minutes at high pressure, which is enough for tender-yet-firm potatoes and hard-boiled eggs. The quick release and ice bath stop the cooking process to prevent overdone potatoes and rubbery eggs.
Can this salad be made vegan?
Yes! Substitute mayo with a vegan mayonnaise and skip the eggs or replace them with diced firm tofu or chickpeas for added texture and protein. The instant pot cooking method for potatoes remains the same.
What’s the best way to peel the eggs quickly?
The ice water bath after cooking is key; it cools the eggs rapidly and makes the shells easier to peel. Cracking the shell gently and returning the egg to cold water lets water seep under the shell, loosening it further for fast peeling.
Final Thoughts
This Instant Pot Potato Salad with Dill Pickles Recipe has quickly become one of my absolute favorites because it brings so much flavor, texture, and ease to the table without any fuss. Whether you’re a seasoned salad pro or just branching out into side dishes, give this recipe a try—you’ll love the bright zing of pickles paired with creamy potatoes and eggs. It’s the perfect dish to share with family and friends, bringing smiles and seconds every time.
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This Instant Pot Potato Salad with Dill Pickles is a creamy, tangy twist on a classic favorite. Featuring tender Yukon Gold potatoes, hard-boiled eggs cooked effortlessly in the Instant Pot, and a zesty dressing made with mayonnaise, diced dill pickles, and fresh green onions, this salad is perfect for potlucks, picnics, or weeknight dinners. The use of dill pickle juice and dried dill gives it a deliciously unique flavor that elevates traditional potato salad.
Ingredients
Potatoes and Eggs
- 8 medium Yukon Gold potatoes (about 3 pounds peeled & cubed)
- 6 large eggs
- 1½ cups water
Salad Dressing and Mix-ins
- ¼ cup sliced green onion (about 6)
- 1 cup mayonnaise
- 2 medium whole dill pickles (diced)
- 1 tablespoon dill pickle juice or cider vinegar
- 1 tablespoon Dijon or yellow mustard
- 1–2 teaspoons granulated sugar
- ½ teaspoon dried dill
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons sliced green onions or scallions (for garnish)
Instructions
- Prepare Instant Pot and Cook Potatoes & Eggs: Place the steamer basket in the Instant Pot and add 1½ cups of water. Add the peeled and cubed potatoes into the basket, then place the eggs on top of the potatoes. Close the lid, lock it in place, and ensure the release valve is set to ‘Lock’. Select the ‘Manual Pressure’ setting on high and set the timer for 4 minutes.
- Prepare Ice Bath and Sauce: While the potatoes and eggs cook, prepare a medium bowl filled with ice water to cool the eggs quickly after cooking. Next, in a large bowl, whisk together mayonnaise, diced dill pickles, dill pickle juice (or cider vinegar), mustard, granulated sugar, dried dill, kosher salt, black pepper, and ¼ cup sliced green onions until smooth and combined.
- Release Pressure and Remove Basket: When cooking time ends, turn off the Instant Pot. Cover the lid with a kitchen towel and carefully perform a quick pressure release by moving the valve to ‘Venting’. Once the pressure has fully released and the red valve drops, carefully remove the lid and take out the steamer basket containing the potatoes and eggs. Immediately transfer the eggs to the prepared ice water bath.
- Mix Potatoes with Dressing: Add the cooked potatoes directly into the bowl with the prepared dressing. Gently stir to coat the potatoes evenly, taking care not to mash or break them apart.
- Peel and Chop Eggs: After the eggs have been submerged in the ice water for 1 minute, gently crack their shells and return them to the ice water. This process allows water to seep under the shells, making peeling easier. Let them soak for an additional 5 minutes, then peel and roughly chop 4 of the eggs. Add these chopped eggs to the potato mixture and stir gently to combine.
- Adjust Seasonings: Taste the salad and season with additional salt and black pepper as needed. Customize the salad to your preference by adding more sugar, mayonnaise, or pickles if desired.
- Chill the Salad: Transfer the potato salad to an airtight container and refrigerate for at least 1 hour to allow flavors to meld and the salad to cool completely.
- Garnish and Serve: Before serving, slice the remaining 2 hard-boiled eggs and arrange them on top of the salad. Sprinkle extra sliced green onions and a pinch of sweet paprika over the top for a pop of color and flavor.
- Enjoy: Serve chilled and enjoy this deliciously creamy and tangy Instant Pot potato salad!
Notes
- Use Yukon Gold potatoes for their buttery texture and smooth consistency, ideal for potato salad.
- Cooking potatoes and eggs together in the Instant Pot saves time and simplifies preparation.
- If you prefer a tangier flavor, increase the amount of dill pickle juice or mustard slightly.
- For a fresher taste, use freshly chopped dill instead of dried dill.
- Make sure not to overmix the salad to keep the potatoes intact.
- This salad keeps well in the refrigerator for up to 3 days.
