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
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
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.
