This potato salad is savory, tart, creamy, and crazy delish! Eggs, dill pickles, fresh dill, crisp veggies, and zingy dressing make this THE side dish that belongs at every picnic BBQ. Includes instructions for stove and Instant Pot potato salad.
If a potato salad isn't creamy, a little crunchy, savory, and tart, is it even potato salad? Here's a classic recipe made with tender potatoes, hard-boiled eggs, plenty of dill, dill pickles and fresh veggies that give it texture galore. It's tossed in a creamy, zesty, dressing...you know, the way it should be. It’s truly the best American side dish for any type of gathering, especially BBQ's and picnics!
Potato Salad Recipe Ingredient List
* See full recipe amounts below
- potatoes (red or Yukon gold)
- eggs
- onion
- celery
- dill pickle (try these easy homemade pickles!)
- fresh dill
- mayonnaise
- Greek yogurt (optional)
- Dijon mustard
- vinegar
- salt and pepper
How to make potato salad from scratch
* See full recipe instructions below
- Dice the potatoes (peeled or unpeeled).
- Cook the potatoes and hard boil the eggs together in the Instant Pot (or on the stove).
- Meanwhile, chop the pickle, celery, and onion and whisk together the dressing ingredients.
- Rinse, peel, and dice the hard-boiled eggs
- Combine all ingredients with the dressing and gently toss to coat.
- Cover and chill a few hours before serving.
The best potatoes for potato salad
There’s a reason red potatoes are so popular for potato salad! They're a low starch potato and hold their shape nicely once cooked and tossed with dressing.
Yukon golds are a medium starch potato and are also very popular in potato salads for their buttery texture. Not to mention they have nearly invisible skins when lazy people (like me) leave the peel intact.
You can use any potato you like, but be sure to read more about how to pick the right potatoes for recipes.
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Peeled or unpeeled potatoes for potato salad?
Peeling or not peeling potatoes is strictly personal preference. There is not rule for this. Many will say "if it's a Russet, peel it, otherwise, leave 'em on". Some are die hard "no skins". Me? I'm all for unpeeled potatoes of any kind...even Russets. When it comes to potato salad and mashed potatoes. I appreciate the heartier texture and added nutrition.
Instant Pot boiled potatoes for potato salad
Ok, we're not technically boiling potatoes in the Instant Pot. We're pressure cooking them, which means we don't need to fill the Instant Pot with water. We only need 1 cup of water for a 6 quart Instant Pot. Here's are the steps...
Step 1: Dice potatoes into 1" cubes (peeled or not, your choice)
Step 2: Add 1 cup water and 1 tsp salt to the Instant Pot insert.
Step 3: Place diced potatoes inside a steamer basket and place this inside the Instant Pot insert. If you're cooking hard-boiled eggs, nest them on top of the potatoes.
Step 4: Secure the lid, close the valve seal, and pressure cook on HIGH pressure for 4 minutes, followed by a 10 minute natural pressure release (NPR).
Step 5: Carefully turn the pressure valve to release remaining steam from the cooker and open the lid. Transfer the potatoes (and eggs) away from the cooker, drain, and set aside to cool. The potatoes are ready to be made into potato salad.
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Can potato salad be made ahead?
Yes! In fact, I recommend making it at least one day in advance to build flavor. Just prep and combine everything and refrigerate in an airtight container up to 24 hours.
If you want a 2-day head start, you can cook the potatoes, hard boil the eggs (don’t peel yet), dice the vegetables, and whisk together dressing ingredients. Store everything separately and, on serving day, peel and dice the eggs, mix everything together, and serve!
Why soak potatoes in cold water before cooking?
Do you like gray potatoes? Ya, me neither. Soaking potatoes in cold water can help prevent discoloration during prep and cooking. This happens because potatoes oxidize when they're exposed to air, which is what makes them turn gray.
Can I boil eggs and potatoes together?
Yes! In fact, this potato salad recipe suggests cooking the eggs with the potatoes together in the instant pot or on the stove. It’s super convenient, saves time, and dirties fewer dishes. See the full recipe below.
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Should I cut potatoes or cook them whole for potato salad?
You can cook potatoes whole or cut. I prefer to cut potatoes before cooking them for 3 reasons. 1) cut potatoes cook more quickly and evenly, 2) dicing hot potatoes can burn your fingers, and 3) less handing of hot potatoes means they stay intact for the salad.
However, if you use starchy potatoes like Russets, they can fall apart while cooking and you can find yourself serving up “mashed” potatoes instead of salad.
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Do you rinse potatoes for potato salad?
You can, but it removes starch. I learning during my deli days that the starch from cooked potatoes helps amplify the creamy factor, especially if you dress the salad with slightly warm potatoes. This makes the side dish downright heavenly!
Recommended tools:
- chef’s knife
- cutting board
- Instant Pot with steam basket
- 4-quart saucepot with colander (if no Instant Pot)
- mixing bowls
- measuring cups
- wire whisk
- stirring utensil
- air-tight storage containers (to store leftovers)
What to serve with potato salad
- Garlic Butter Grilled Salmon
- Baked Chicken Thighs
- Broiled Salmon
- Chicken Legs
- Herb Roasted Turkey Breast
More picnic side dish recipes
- Loaded Baked Potato Salad
- Instant Pot Mashed Potatoes
- Asian Slaw Quinoa Salad
- Creamy Macaroni Salad
- BLT Pasta Salad w/ Avocado Ranch Dressing
- Tortellini Pesto Pasta Salad
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The BEST Potato Salad Recipe
Ingredients
- 3 lbs Potatoes (peeled or not) diced 1" cubes (about 8 cups)
- 3 Eggs
- 1 tsp Salt
- Water as needed
- 1/2 cup Onion diced
- 1 stalk Celery diced
- 1/2 cup Dill Pickle chopped
- 2 Tbsp Fresh Dill chopped
For the dressing:
- 1/2 cup Mayonnaise
- 1/2 cup Greek yogurt
- 1 Tbsp Dijon Mustard
- 1 Tbsp White Vinegar
- 1 tsp Kosher Salt
- 1/4 tsp Black Pepper
RECIPE VIDEO
Recipe Instructions
To cook potatoes in the Instant Pot
- Place steamer basket in the instant pot and 1 cup WATER and 1 tsp SALT to the Instant Pot liner. Add POTATOES with the EGGS nested on top.
- Secure the lid, close the valve seal, and cook on manual HIGH pressure for 4 minutes, followed by a 10 minute natural pressure release (NPR).
- Carefully turn the pressure valve to fully depressurize the pot and open the lid.
- Transfer boiled eggs to an ice bath or run under cold water to cool. Peel and chop the eggs and set aside. Remove potatoes from the Instant Pot and set aside.
To cook potatoes on the stove
- Boil 3 quarts of water in a 4 quart soup pot on high heat. Add POTATOES and boil 10-15 minutes until fork-tender. At any point, gently lower the eggs into the boiling water with the potatoes and boil for 5 minutes. Transfer hard-boiled eggs into an ice bath or run under cold water and set aside. When potatoes are done, drain all excess water and set aside.
How to make potato salad
- In a small mixing bowl, whisk together MAYONNAISE, YOGURT, DIJON, VINEGAR, SALT, and PEPPER.
- Transfer cooked potatoes into a large mixing bowl. Add ONION, CELERY, EGG, DILL PICKLE, FRESH DILL and DRESSING. Toss to coat and refrigerate until ready to serve.Store in airtight containers up to five days.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Sometimes I just make a “egg” loaf. That’s where you grease a pan, crack the 8-10 eggs in it, add 1 1/2 c water place in instant pot, place pan on trivet, 5-7 mins high pressure, let pot sit for 2 mins, when pin drops open and WOW, there the eggs are just needing to be mixed up ! No peeling needed now 😍
Yep, I do that too and have been meaning to add it to the blog, just haven't gotten around to it. Thanks for this 🙂
This is truly the best potato salad! I just came to print out the recipe again because it is so good. It tastes delicious, thanks to the mix of spices and ingredients used. I can't wait to make this in my Instant Pot all spring and summer and long.
Awww yayy, Renae! I love how much you love this recipe and I soooo appreciate you taking the time to let me know. Thank you, my friend! 💚
Love this! I have tried a few IP potato salad recipes and none of them worked out good for me, until this one. All the others always seemed to turn out too wet or to much mayo taste, this has the perfect balance and I actually prefer Dijon to yellow mustard anyway...thank you for this and we will enjoy! The only thing I adjusted is an extra egg and more pepper cause I am obsessed with both of those 🙂
Awwww I love this feedback, Marissa 🥰 Thanks for taking the time to let me know! Potato salad is definitely a perfect balance and I'm glad this recipe fits that description for you 👏🏼👏🏼👏🏼
I made this in my instant pot with light Mayo and non-fat Greek Yogurt. It is super. Will be my goto recipe for potato salad from now on. I added an extra egg, and cooked the eggs with the potatoes as a loaf in a cornware dish so I did not have to peel them. I cooked the whole thing for 5 minutes rather than 4 and did a Instant release.
Used Yukon gold's and peeled them. 3 lbs is the perfect small potluck size. I used dill pickle relish.
Thanks for the terrific recipe!
Awww, I'm so glad to hear it, Katherine! Yes, I use the loaf idea too sometimes, but I like the egg texture better when they're cooked in the shell. Thanks so much for the feedback...Cheers!!!
I did 4 minutes, plus 10 NPR, and the potatoes came out slimy and completely hard! Hmmm....I wonder what I did wrong? I'm at high elevation, over 7,000 feet. Any suggestions?
Hi Tiffany, sorry for the delayed response. I found this for you on Mother Earth News: "For every 1,000 feet above 2,000-foot elevation, you must increase cooking time by 5 percent. So if your pressure cooker recipe indicates that you should cook something at high pressure for 25 minutes and you live at 6,000 feet above sea level, you should actually keep cooking at high pressure for 30 minutes." Hope you find that helpful 🙂
My wife made this for us and it was so delicious! I can't wait for her to make this again!
Oh, awesome, Wayne! The fact that you can't wait for another batch of this potato salad says a lot about it 🤩 Thanks for letting me know 😁
All these flavors are perfect together! This is definitely going to be my go-to side dish this summer, especially when we grill.
So glad you enjoy this potato salad, Erika. I couldn't agree more about the flavors together. Thanks!
This potato salad is so delicious! I love all the flavors, especially the addition of pickles! What a hit!
Thanks and so glad you're enjoying it, Capri! Pickles in potato salad are a MUST for me 😉
Oh wow - the potato salad with the mostest! I love the pic before you mix it showing all the ingredients piled into one bowl. Love a potato salad that has texture and some zing and yours definitely has 😍
Awesome, thanks Jeanne! I feel the same way about this potato salad ❤️
I'm a huge fan of potato salad and love finding new recipes! I love all the flavors of yours and will definitely be making it for our next BBQ!
Thanks, Luci...I'm glad you can enjoy this one! Cheers!
Loving all the flavors in this potato salad! The dill really gives it a refreshing flavor too.
Thanks Emily 🙂 Glad you're enjoying the potato salad recipe ❤️
I bought a lot of potatoes recently so I need to give this a go! This looks amazing!
Thanks Cathleen! Glad you can enjoy this one 🙂
Potato Salad... I knew there was a summer recipe I had not thought of. My hubby loves it too. Thanks for sharing and the reminder!
You're so welcome, Maggie! Glad you can enjoy this one 🙂
I am obsessed with potato salad right now! I need to make my own because I keep buying the packaged kind at walmart. Yours has everything that I LOVE!!! I need to try and make it!! YUM!
Glad you can enjoy this recipe, Leslie...thanks!
We love potato salad here at the house! It's one of our favorites. I can't wait to make this for my family!
Awesome Beth! So glad you can enjoy this one 🙂 Thanks!