0 from 9 votes
Instant Pot Potato Salad Recipe
Once you make this Southern-style Instant Pot Potato Salad recipe, you won't want to make it any other way! It's got the perfect balance of mayonnaise to mustard without being overly creamy.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 10 servings
Calories: 262 kcal
Course:
Side Dish , Dinner
Cuisine:
American
Ingredients
- 2 lbs. Russet potatoes peeled and cut into 1-2 inch chunks
- 1 ½ cups water
- 3 large eggs
- ¾ cup mayonnaise
- 2 Tbsp. yellow mustard or Dijon
- ⅓ cup dill pickle relish
- 1 ½ tsp. salt plus more to taste
- ¼ tsp. black pepper plus more to taste
- 4 oz. Bacon cooked and crumbled
Instructions
- Rinse and scrub potatoes to remove any visible dirt, and then peel using a vegetable peeler. Cut the potatoes into 1- to 2-inch chunks.
- Pour the water into a 6-quart Instant Pot and set either a trivet or a steamer basket inside. Add the potatoes and then place the eggs on top. Set the Instant Pot to high pressure and cook for 5 minutes. Immediately release the pressure as soon as the timer goes off.
- Meanwhile, whisk together the mayonnaise, mustard, relish, salt, and black pepper in a medium-sized bowl.
- Once cooked, remove the basket or trivet from the pot and pour out the water. Add the potatoes back into the pot. Using a potato masher or a large fork, break apart the potatoes into smaller chunks, being careful not to overly mash them.
- Let the hard-boiled eggs soak in an ice water bath for 5-10 minutes, or until cool to the touch. Peel and then coarsely chop them.
- Add the mayo-mustard sauce, crumbled bacon, and eggs to the potatoes. Stir until everything is just mixed.
- Serve immediately or refrigerate for at least 2 hours to serve chilled. Sprinkle with freshly chopped dill and enjoy!
Cup of Yum
Notes
- Mayonnaise: Duke's mayonnaise is by far the BEST mayo to use in this recipe. Hellmann's is a close second if you're not able to find it!
- Prep-Ahead: This dish is even better the next day. Either make the whole potato salad up to 1-2 days ahead of time. Or, cook the eggs and potatoes the day before.
- Storage: Keep potato salad in an airtight container and place in the fridge for up to 4-5 days.
Nutrition Information
Calories
262kcal
(13%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
615mg
(26%)
Potassium
435mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
104IU
(2%)
Vitamin C
5mg
(6%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 262
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 615mg | 26% |
| Potassium | 435mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.