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
Scale
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.
