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.
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.