By Becky Hardin
Updated Mar 21, 2025
Creamy, easy, and so quick in a pressure cooker this Instant Pot Potato Salad with Dill Pickles is an awesome side dish for Easter, summer, and anytime in between. I love making it for all our summer barbecues and I know you will too.
5-Star Reviews
“ We LOVE this recipe! It comes together so quickly and flawlessly and it’s easy to add more of any ingredient you would like! The directions are simple and easy to follow. Thank you!” -Heidi
Instant Pot Potato Salad
Everyone needs an easy go-to potato salad recipe in their recipe arsenal. This Instant Pot Potato Salad with Dill Pickles is that recipe for me! I love the classic flavor of this salad; the creamy dressing, chunky potatoes, and the tangy flavor and crunch of the diced pickles. Plus making it in the instant pot means it’s quick and easy to prepare.
Ingredients1x2x3x
- ▢ 8 medium Yukon Gold potatoes about 3 pounds peeled & cubed
- ▢ 6 large eggs
- ▢ 1½ cups water
- ▢ 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 slice green onions or scallions
Instructions
- Place the steamer basket in the Instant Pot and add 1½ cups water. Place the potatoes in the basket then place the eggs on top of the potatoes. Cover with the lid and lock it in place, being sure the release valve is on lock. Select “Manual Pressure” on HIGH and cook 4 minutes.
- While waiting for the potatoes and eggs to cook, fill a medium bowl with ice water, and prepare the potato salad sauce.
- In a large bowl, whisk together mayonnaise, dill pickles, dill pickle juice, mustard, sugar, dried dill, salt, black pepper and sliced green onions.
- When the cook time ends, turn off the Instant Pot, cover with a kitchen towel and use quick pressure release. The lid can be removed when the red valve drops. Carefully remove the steamer basket from the pot and place the eggs in the ice water.
- Add the potatoes to the potato salad sauce and stir to combine, being careful not to break apart the potatoes too much.
- After the eggs have been in the ice water bath for 1 minute, gently break their shells and return them to the ice water. This will allow some water to seep under the shells making them easy to peel. Let them sit in the ice water bath for 5 minutes then peel and rough chop 4 eggs. Add the chopped eggs to the potato salad and stir gently.
- Season the salad with salt and black pepper to taste. If needed, adjust the ingredients to your liking (a little more sugar, more mayonnaise, pickles, etc. In other words, make it your own).
- Refrigerate in an airtight container at least 1 hour before serving.
- Slice the remaining hard-boiled eggs and place them on top of the salad. Sprinkle with extra sliced green onions and sweet paprika.
- Enjoy!
Equipment
- Instant Pot
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Potato Salad in an Instant Pot
Cook the Potatoes and Eggs: Add 1 ½ cups water to the steamer basket in the Instant Pot. Add the potatoes and then place the eggs on top of the potatoes. Cover with the lid and lock it in place, being sure the release valve is on lock. Select “Manual Pressure” on HIGH and cook for 4 minutes.
Prepare an Ice Bath: Fill a medium bowl with ice water while waiting for the potatoes and eggs to cook.
Prepare the Potato Salad Dressing: Whisk mayonnaise, dill pickles, dill pickle juice, mustard, sugar, dried dill, salt, black pepper, and sliced green onions in a large bowl.
Turn off the Instant Pot : When the cooking time ends, turn off the Instant Pot, cover it with a kitchen towel, and use quick pressure release. Take off the lid when the red valve drops. Carefully remove the steamer basket from the pot and place the eggs in the ice water.
Combine the Potatoes With The Dressing: Add the potatoes to the potato salad sauce and stir to combine, being careful not to break apart the potatoes.
Peel the Eggs: After a minute or so, gently break the egg shells and return the eggs to the ice water. This will allow some water to seep under the shells making them easy to peel. Let the eggs sit in the ice water bath for another 5 minutes and then peel and roughly chop them. Once chopped, add the eggs to the potato salad and stir gently.
Serve the Potato Salad : Slice the remaining hard-boiled eggs and place them on top of the salad. Sprinkle with extra sliced green onions and sweet paprika.
Storage Instructions
Store uneaten potato salad in an airtight container in the fridge for up to 5 days.
I don’t recommend freezing this potato salad as it will change the texture.
If you want to prepare the salad in advance, you can go ahead and make it a day before you want to serve it.
Serving Suggestions
This recipe goes great with my Smash Burgers. You can also make a side of my Instant Pot BBQ Baked Beans for a yummy BBQ meal with friends!
MORE INSTANT POT RECIPES TO TRY
Instant Pot Bruschetta Chicken Recipe
Instant Pot BBQ Baked Beans
Instant Pot Chili Mac Recipe (Pressure Cooker Chili)
Instant Pot Pot Roast
Instant Pot Potato Salad with Dill Pickles
Equipment
- Instant Pot
Ingredients
- 8 medium Yukon Gold potatoes about 3 pounds peeled & cubed
- 6 large eggs
- 1½ cups water
- 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 slice green onions or scallions
Instructions
- Place the steamer basket in the Instant Pot and add 1½ cups water. Place the potatoes in the basket then place the eggs on top of the potatoes. Cover with the lid and lock it in place, being sure the release valve is on lock. Select “Manual Pressure” on HIGH and cook 4 minutes.
- While waiting for the potatoes and eggs to cook, fill a medium bowl with ice water, and prepare the potato salad sauce.
- In a large bowl, whisk together mayonnaise, dill pickles, dill pickle juice, mustard, sugar, dried dill, salt, black pepper and sliced green onions.
- When the cook time ends, turn off the Instant Pot, cover with a kitchen towel and use quick pressure release. The lid can be removed when the red valve drops. Carefully remove the steamer basket from the pot and place the eggs in the ice water.
- Add the potatoes to the potato salad sauce and stir to combine, being careful not to break apart the potatoes too much.
- After the eggs have been in the ice water bath for 1 minute, gently break their shells and return them to the ice water. This will allow some water to seep under the shells making them easy to peel. Let them sit in the ice water bath for 5 minutes then peel and rough chop 4 eggs. Add the chopped eggs to the potato salad and stir gently.
- Season the salad with salt and black pepper to taste. If needed, adjust the ingredients to your liking (a little more sugar, more mayonnaise, pickles, etc. In other words, make it your own).
- Refrigerate in an airtight container at least 1 hour before serving.
- Slice the remaining hard-boiled eggs and place them on top of the salad. Sprinkle with extra sliced green onions and sweet paprika.
- Enjoy!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
