Make this delicious Mustard Dill Potato Salad in your Instant Pot!

My sister makes the best potato salad. The secret is sweet pickle relish…and no onions! It’s the first recipe I was excited to try in the Instant Pot. The best part, is that the potatoes and the eggs cook together at the same time! If you’re worried about any possible bacteria on the outside of the egg shell, don’t…the high temp of the steam inside the instant pot will kill it.

We made a quick video so you can see this recipe in action.

Ingredients:

5- 6 russet potatoes peeled and cubed (or red potatoes)
4 eggs
1/2 cup celery diced
1/2 cup red bell pepper diced
1 cup mayo
1 tablespoon mustard
1 tablespoon pickle juice
1 teaspoon sweet pickle relish
1 tablespoon fresh dill chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion powder
smoked paprika for a garnish

How to make Potato Salad in a Pressure Cooker:

Place a metal steamer basket inside your pressure cooker (Instant Pot).
Add the potatoes and place the uncooked eggs on top of the potatoes. Pour the water over the potatoes and the eggs.
Lock the lid in place, make sure the pressure release valve is pointed to: “sealing”, select high pressure, and set the cook time for 4 minutes. After 10 seconds the screen will read: ON. It will take a couple minutes for the steam to build before you see the 4 minute countdown show on the screen.
When the timer beeps, hit the cancel button to turn it off. Move the steam release valve from sealing to venting to release pressure. Once the steam is released, carefully unlock and remove the lid. Gently lift the steamer basket out of the instant pot.
Place the eggs into a bowl of ice water. When the eggs have cooled enough to handle, peel and chop them up. Reserve one of the eggs to slice and place on top of the salad for presentation.
In a large bowl, add the potatoes, red bell pepper, celery, pickle juice, sweet pickle relish, salt, pepper, onion powder, mustard, mayo, chopped fresh dill and chopped eggs. Gently mix it all together.
Top with the sliced egg. Cover with plastic wrap and chill in the fridge for one hour or more.
Sprinkle with paprika and more salt and pepper right before serving. Enjoy!

There are two different set of photos in this post because the first set are from when I made this recipe with the instant pot and the second set is when I made this recipe on the stove top. The other difference is that in the second set I used red potatoes and lots of fresh dill. The first time I used russet potatoes. Different photos because of small variations to the recipe.

Do you have an Instant Pot or a pressure cooker? The most nerve racking thing about cooking with an instant pot is touching the quick steam release valve. The steam comes out quick! It always makes me jump a little.

Stove Top vs. Pressure Cooker for cooking Potato Salad:

I’m trying to decide if using a pressure cooker actually takes less time. If you consider the time it takes for your pressure cooker to come to pressure, then the actual cook time and then the time for it to release pressure and then the time it takes for the potatoes and hard boiled eggs to chill in the fridge, I think the time difference from stove top to pressure cooker is not too much different. The longest part of this recipe is the chill time in the fridge for both methods. If you love potato salad, you’ll love this recipe.

If you’ve been on the fence about purchasing an Instant Pot (like I was), I can honestly say you will love it! It’s a work horse in the kitchen. Like you, I wondered what an Instant Pot could do that my slow cooker can already do. In addition to being the star player in cooking so many different meats, it’s a rice cooker and a yogurt maker. It cooks hard boiled eggs perfectly in a fraction of the time, rice, quinoa and dried beans…and most importantly, it’s not going to blow up your kitchen…like I once feared it would. Haha!

Mustard Dill Potato Salad

Our favorite potato salad recipe made two different ways... in a pressure cooker like the Instant Pot...OR made on your stove top.

Author Kami | NoBiggie.net

Ingredients

5- 6 russet potatoes peeled and cubed
4 eggs
1/2 cup celery diced
1/2 cup red bell pepper diced
1 cup mayo
1 tablespoon mustard
1 tablespoon pickle juice
1 teaspoon sweet pickle relish
1 tablespoon fresh dill chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion powder
smoked paprika for a garnish

For Cooking:

2 cups water

Instructions

Cooking in a Pressure cooker:

Place a metal steamer basket inside your pressure cooker (Instant Pot).
Add the potatoes and place the uncooked eggs on top of the potatoes. Pour the water over the potatoes and the eggs.
Lock the lid in place, make sure the pressure release valve is pointed to: “sealing”, select high pressure, and set the cook time for 4 minutes. After 10 seconds the screen will read: ON. It will take a couple minutes for the steam to build before you see the 4 minute countdown show on the screen.
When the timer beeps, hit the cancel button to turn it off. Move the steam release valve from sealing to venting to release pressure. Once the steam is released, carefully unlock and remove the lid. Gently lift the steamer basket out of the instant pot.
Place the eggs into a bowl of ice water. When the eggs have cooled enough to handle, peel and chop them up. Reserve one of the eggs to slice and place on top of the salad for presentation.

Mix up all the ingredients:

In a large bowl, add the potatoes, red bell pepper, celery, pickle juice, sweet pickle relish, salt, pepper, onion powder, mustard, mayo, chopped fresh dill and chopped eggs. Gently mix it all together.
Top with the sliced egg. Cover with plastic wrap and chill in the fridge for one hour or more.
Sprinkle with paprika and more salt and pepper right before serving. Enjoy!

Recipe Notes

Stove Top Cooking Directions:

Bring water to a boil. Salt the water. Add the potatoes and boil until fork tender. In a separate pot add the eggs and cover with water. Bring the water to a boil and when the water starts to boil. Turn the heat off and leave the pot on the burner. Set a timer for 15 minutes and the eggs will cook to a hard boil stage. Move the eggs to ice water to cool. Peel, chop and slice the eggs. Move both potatoes and eggs to the fridge to chill.

-Swap russet potatoes for small red potatoes.

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Variations and Storing:

Swap Russet Potatoes for small red potatoes
Add lots of fresh Dill or leave it out completely
Swap Smoked Paprika for regular paprika…we love the taste of smoked paprika but use what you have.

How to store this potato salad?
Keep this potato salad chilled in the fridge until ready to serve.

How long will this potato salad keep?
This salad will keep stored in the fridge from 2 – 4 days.

Instant Pot Accessories we Love:

You can shop all the Instant Pot here.
The more I use it, the more I think a few of these Instant Pot Accessories could be really helpful:
an Instant Pot clear glass lid for when you are using the sautee feature to brown beef before pressure cooking
an extra stainless steel inner pot
extra sealing rings: one for sweet recipes and one for savory recipes
a 7 inch spring form pan that fits inside to make cheesecake!
Instant Pot Steamer Basket