The Best Potato Salad [Instant Pot or Stove]

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, 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 (or dill pickle relish)
• fresh dill
• mayonnaise
• Greek yogurt (optional)
• Dijon mustard
• vinegar
• salt and pepper

How to make potato salad from scratch

* See full recipe instructions below

1. Dice the potatoes (peeled or unpeeled).
2. Cook the potatoes and hard boil the eggs together in the Instant Pot (or on the stove).
3. Meanwhile, chop the pickle, celery, and onion and whisk together the dressing ingredients.
4. Rinse, peel, and dice the hard-boiled eggs
5. Combine all ingredients with the dressing and gently toss to coat.
6. 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.

Grab more Salad Recipes!

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.

Grab my easy Instant Pot recipes

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.

Grab my easy Instant Pot recipes

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.

Grab more Salad Recipes!

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

Grab my easy Instant Pot recipes

The BEST Potato Salad Recipe

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.

5 from 12 votes

Print Pin

Prep Time: 20 minutes

Pressure Cook Time: 4 minutes

Total Time: 40 minutes

Yield: 8 1-cup servings

Author: Traci – TheKitchenGirl.com

Ingredients

• 3 lbs Potatoes diced (8 cups)
• 3 Eggs
• 1 tsp Salt
• Water as needed
• 1/2 cup Onion diced
• 1 stalk Celery diced
• 1/2 cup Dill Pickle diced (or dill pickle relish)
• 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

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.

Tried this recipe? I’d love your review!Visit the comments below and tell me how it went.

Nutrition

Serving: 1cup | Calories: 253kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 542mg | Potassium: 850mg | Fiber: 3g | Sugar: 4g | Vitamin A: 157IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 2mg

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The Kitchen Girl

Recipe author and food photographer at The Kitchen Girl

I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.

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