If you’re looking for a potato salad that’s bursting with flavor and super easy to make, you’ve got to try this Instant Pot Potato Salad with Dill Pickles Recipe. It’s a delightful twist on the classic, combining tender Yukon Gold potatoes with tangy dill pickles and creamy mayonnaise, all quickly cooked to perfection in the Instant Pot. The dill pickle juice adds a magical zing that wakes up all the flavors, making each bite irresistibly fresh and satisfying. It’s a fantastic side dish for picnics, barbecues, or anytime you want a little something special on your table.
Ingredients You’ll Need
What makes this Instant Pot Potato Salad with Dill Pickles Recipe so simple yet incredible lies in the carefully chosen ingredients. Each one plays a key role—from the soft, buttery potatoes to the crunchy tangy pickles, the creamy dressing, and the bright green onions that add both color and a subtle bite.
- 8 medium Yukon Gold potatoes: These give you a creamy texture with a buttery flavor that’s perfect for potato salad.
- 6 large eggs: Hard-boiled and chopped, they add richness and protein to balance the tangy flavors.
- 1½ cups water: Essential for steaming the potatoes and eggs in the Instant Pot evenly.
- ¼ cup sliced green onion: Adds fresh, mild onion flavor and a pop of color.
- 1 cup mayonnaise: The creamy base that ties the salad together and adds smoothness.
- 2 medium whole dill pickles: Chopped for crunch and that classic dill pickle tang.
- 1 tablespoon dill pickle juice or cider vinegar: The secret ingredient for extra zesty brightness.
- 1 tablespoon Dijon or yellow mustard: Adds a slight sharpness to enhance the flavors.
- 1-2 teaspoons granulated sugar: Balances out the tanginess with a hint of sweetness.
- ½ teaspoon dried dill: Boosts the dill flavor without overpowering the salad.
- ½ teaspoon kosher salt: Essential for seasoning and bringing all the flavors together.
- ½ teaspoon freshly ground black pepper: Adds a subtle heat and depth.
- 2 tablespoons sliced green onions or scallions: For garnish and an extra fresh bite on top.
How to Make Instant Pot Potato Salad with Dill Pickles Recipe
Step 1: Steam Potatoes and Eggs
Start by setting up your Instant Pot with the steamer basket and 1½ cups of water. Place the peeled and cubed Yukon Gold potatoes in the basket, then carefully nestle the whole eggs on top. Lock the lid and set the valve to “lock.” Cook on high manual pressure for 4 minutes. This steaming method brilliantly cooks both potatoes and eggs simultaneously while keeping them tender and perfectly cooked through.
Step 2: Prepare Ice Bath and Dressing
While the potatoes and eggs are cooking, fill a medium bowl with ice water to create an ice bath for the eggs later. Then move on to preparing the dressing. In a large bowl, combine mayonnaise, diced dill pickles, dill pickle juice, mustard, sugar, dried dill, salt, black pepper, and sliced green onions. Whisk these together until smooth and flavorful—this tangy, creamy dressing is what makes this recipe truly stand out.
Step 3: Release Pressure and Cool Eggs
When the Instant Pot timer goes off, turn it off, cover the pot with a kitchen towel, and carefully perform a quick pressure release. Once the valve drops, take off the lid and remove the steamer basket. Immediately place the eggs into the ice bath to cool for easier peeling. This step cools the eggs quickly and helps maintain the potatoes’ perfect texture.
Step 4: Combine Potatoes with Dressing
Transfer the cooked potatoes from the steamer basket into the bowl with your prepared dressing. Gently fold the potatoes into the mixture, taking care not to break them apart too much. This keeps the salad chunky and inviting, allowing that delicious dressing to coat every bite just right.
Step 5: Peel and Chop Eggs
After the eggs have cooled in the ice bath for about a minute, crack their shells gently and return them to the water so that water seeps underneath the shells—this makes peeling much easier. Let them sit in the ice bath for five more minutes. Then peel and roughly chop four of the eggs, adding them to the potato salad. Fold gently to combine, creating pockets of creamy, rich egg throughout.
Step 6: Taste and Adjust Seasonings
This is your moment to make the salad truly yours. Add salt and black pepper to taste, and if you want a sweeter or tangier profile, adjust with a bit more sugar, mayonnaise, or pickle juice. This flexibility is part of what makes the Instant Pot Potato Salad with Dill Pickles Recipe so fun and customizable.
Step 7: Chill Before Serving
Transfer your potato salad to an airtight container and refrigerate for at least an hour. Chilling allows the flavors to meld beautifully and the salad to firm up, making it even more delicious when served.
Step 8: Garnish and Enjoy
Before serving, slice the remaining hard-boiled eggs and arrange them on top of the salad. Sprinkle with extra sliced green onions and a pinch of sweet paprika for color and an extra flavor boost. Then dig in and enjoy the bright, creamy, and crunchy delight of your Instant Pot Potato Salad with Dill Pickles Recipe!
How to Serve Instant Pot Potato Salad with Dill Pickles Recipe
Garnishes
The finishing touches bring the salad to life. Fresh sliced green onions add vibrancy and a hint of bite. A sprinkle of paprika adds a warm, smoky color contrast that’s as appealing to the eyes as it is to the palate. You can even add a few fresh dill sprigs if you want that extra herbaceous note.
Side Dishes
This potato salad shines as a side alongside grilled meats, ranging from juicy burgers and hot dogs to smoky ribs or tender chicken. It also pairs wonderfully with classic picnic staples like fried chicken or baked beans, balancing rich flavors with its tangy freshness.
Creative Ways to Present
For a fun presentation, serve this salad in a hollowed-out crusty bread bowl or layered in a clear glass trifle dish to show off its beautiful creamy, chunky layers. You can also serve it atop a bed of crisp lettuce or alongside charcuterie for a stunning appetizer tray.
Make Ahead and Storage
Storing Leftovers
After enjoying your Instant Pot Potato Salad with Dill Pickles Recipe, store any leftovers in an airtight container in the refrigerator. The flavors continue to deepen overnight, making it even more delicious the next day. It should keep well for up to 3 days.
Freezing
Potato salad is best enjoyed fresh, so freezing is not recommended. The texture of mayonnaise and potatoes can change after freezing and thawing, becoming watery or mushy. Stick to enjoying this salad fresh or within a few days for the best experience.
Reheating
This salad is meant to be served cold or at room temperature. Instead of reheating, simply take it out of the fridge about 20 minutes before serving to allow it to come closer to room temperature, where the flavors really shine through.
FAQs
Can I use a different type of potato for this salad?
Absolutely! Yukon Gold potatoes are ideal for their creamy texture, but you can use red potatoes or even fingerlings. Just avoid starchy potatoes like Russets, which tend to become mushy.
Why do we cook the eggs with the potatoes in the Instant Pot?
Cooking eggs and potatoes together saves time and energy. The steam from the water cooks both perfectly, making this recipe efficient and straightforward without sacrificing quality.
What if I don’t have dill pickle juice?
While dill pickle juice adds a distinctive tang, you can substitute it with cider vinegar or lemon juice. The flavor will be slightly different but still delicious.
Can I make this recipe vegan or dairy-free?
To make a vegan or dairy-free version, swap the mayonnaise for a plant-based alternative and omit eggs or replace them with tofu or chickpea-based substitutes. The dill pickles and seasonings will keep the salad flavorful.
How long should I chill the potato salad before serving?
Chilling for at least 1 hour is recommended for the flavors to meld perfectly, but if you have more time, letting it chill overnight creates an even tastier salad.
Final Thoughts
This Instant Pot Potato Salad with Dill Pickles Recipe has quickly become one of my favorite go-to sides for gatherings and casual dinners alike. It’s easy, flavorful, and refreshingly different from ordinary potato salads. Once you try it, I’m sure it’ll earn a spot at your table as well—so grab your Instant Pot and get ready to make some magic happen!
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Instant Pot Potato Salad with Dill Pickles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Potato Salad with Dill Pickles is a creamy, tangy twist on the classic potato salad, featuring tender Yukon Gold potatoes and hard-boiled eggs cooked quickly in the Instant Pot. Enhanced with diced dill pickles, tangy mustard, and fresh green onions, it’s a perfect side dish for picnics, barbecues, or any casual meal.
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
Instructions
- Prepare Potatoes and Eggs: Place the steamer basket inside the Instant Pot and add 1½ cups of water. Arrange the cubed potatoes in the basket and layer the eggs on top. Secure the lid and ensure the release valve is locked. Select ‘Manual Pressure’ on HIGH and set the cooking time to 4 minutes.
- Prepare Ice Bath and Dressing: While the potatoes and eggs are cooking, fill a medium bowl with ice water to cool the eggs later. In a large mixing bowl, whisk together mayonnaise, diced dill pickles, dill pickle juice or cider vinegar, mustard, granulated sugar, dried dill, salt, black pepper, and ¼ cup sliced green onions to create the potato salad dressing.
- Release Pressure and Cool: When cooking completes, turn off the Instant Pot. Cover with a kitchen towel and quickly release the pressure using the quick release valve. Once the lid can be removed safely, carefully take out the steamer basket, placing the eggs into the prepared ice water to cool.
- Combine Potatoes and Dressing: Transfer the cooked potatoes to the bowl with the potato salad dressing. Gently fold together, taking care not to break the potatoes.
- Peel and Chop Eggs: After the eggs have been in the ice water for 1 minute, gently crack their shells and return them to soak. This helps water seep under the shells for easier peeling. Let them sit for an additional 5 minutes, then peel and roughly chop 4 eggs.
- Add Eggs to Salad: Fold the chopped eggs gently into the potato salad mixture.
- Adjust Seasoning: Taste the salad and season further with salt, pepper, or additional ingredients like more sugar, mayonnaise, or pickles to suit personal preference.
- Chill: Refrigerate the potato salad in an airtight container for at least 1 hour before serving to allow flavors to meld.
- Garnish: Slice the remaining 2 hard-boiled eggs and arrange them atop the salad. Sprinkle extra sliced green onions and a dash of sweet paprika for color and flavor.
- Serve and Enjoy: Serve chilled as a delicious side dish that pairs perfectly with summer meals or anytime you crave a creamy, tangy potato salad.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape after cooking.
- Adjust sugar amount to balance the acidity of the mustard and pickle juice according to your taste.
- For easier peeling, the ice water bath and cracking method are essential to get cleanly peeled eggs.
- This salad tastes best after chilling for at least an hour, but it can be made a day ahead to enhance flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Optional: Add chopped celery or fresh herbs like parsley for extra crunch and flavor.
