This Instant Pot Potato Salad is incredibly simple and fast — both the potatoes and eggs cook together in your pressure cooker in just 8 minutes. The result is a classic-style potato salad with a lighter twist from Greek yogurt, bright acidity from apple cider vinegar and lemon, and the familiar tang of dill pickles and Dijon mustard.
Potato Salad in the Instant Pot
Using an Instant Pot makes potato salad almost effortless: no separate pots for boiling potatoes and eggs. Everything cooks together on high pressure, then you combine the cooled ingredients with a creamy dressing. This recipe produces tender potatoes with a bit of texture and hard-cooked eggs folded into a tangy, herby dressing — perfect for barbecues, picnics, weeknight dinners, or meal prep.
What You Need
These are the ingredients for a classic-style Instant Pot potato salad with a lighter, fresh flavor profile:
- Idaho potatoes: or russet or red potatoes, peeled or left with skin on. Chop into roughly 1.5-inch cubes.
- Eggs: large eggs cook right with the potatoes in the Instant Pot to make easy hard-boiled eggs.
- Apple cider vinegar: used with water to steam the potatoes in the pot and add bright flavor.
- Mayo: for creaminess and traditional potato salad flavor.
- Greek yogurt: lightens the dressing while adding creaminess and tang.
- Dill: fresh dill gives the salad a bright, herbaceous note.
- Lemon juice: fresh lemon adds brightness to balance the richness.
- Pickles and green onion: chopped dill pickles and green onions add crunch and savory tang.
- Dijon mustard, salt, and pepper: to round out the dressing.
Recipe Details
Prep: 20 mins • Cook: 8 mins (pressure) • Total: about 28 mins • Servings: 6
How to Make Instant Pot Potato Salad
Cook Eggs and Potatoes in the Instant Pot
Place the metal trivet or rack inside the Instant Pot. Add the chopped potatoes on top of the rack, then place two whole eggs on top of the potatoes. In a bowl, mix 1/2 cup apple cider vinegar with 1/2 cup water; pour about 3/4 cup of this liquid into the pot and reserve the rest for the dressing. Seal the lid, set the valve to “seal,” select high pressure, and cook for 8 minutes. When the cook time finishes, perform a quick release carefully to vent the steam.
Chill Eggs and Potatoes
Immediately transfer the eggs to an ice water bath to stop cooking and make peeling easier. Transfer the potatoes to a bowl and cool in the refrigerator or freezer until chilled.
After about 5 minutes in the ice bath, peel and roughly chop the eggs and set aside.
Make the Dressing
While the potatoes and eggs chill, whisk together the remaining water-and-vinegar mixture with nonfat plain Greek yogurt, mayo, Dijon mustard, lemon juice, minced fresh dill, salt and pepper. Stir in chopped green onions and diced dill pickles so the flavors meld in the chilled dressing.
Combine, Mash, and Mix
When the potatoes are completely cool, add them to the dressing along with the chopped eggs. Use a spatula or potato masher to gently mash some potatoes so the salad holds together while still keeping chunks for texture. Mix until everything is evenly coated.
Serve
Finish with extra fresh dill and a grind of black pepper. Serve chilled or at cool room temperature. This potato salad pairs well with grilled chicken, kabobs, burgers, or as part of a picnic spread.
Ingredients (Serves 6)
- 4 cups chopped Idaho potatoes, about 1.5-inch cubes (skin on or off)
- 2 large eggs
- 1/2 cup water + an additional 1/4 cup split for dressing
- 1/2 cup apple cider vinegar (split between pot and dressing)
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup mayo
- 2 tbsp minced fresh dill
- 1 tsp Dijon mustard
- 1/4 cup chopped green onions
- 1/4 cup diced dill pickles
- 1 tsp salt and 1/4 tsp black pepper
- 2 tbsp fresh lemon juice
Instructions
- Place the metal rack in the Instant Pot and add the potatoes. Nestle the eggs on top of the potatoes.
- Mix the vinegar and water; pour approximately 3/4 cup into the Instant Pot. Reserve the rest for the dressing.
- Seal the Instant Pot and cook on high pressure for 8 minutes. Use quick release when finished, taking care to avoid steam.
- Move eggs to an ice bath, and transfer potatoes to a bowl to chill.
- After eggs cool for about 5 minutes, peel and roughly chop them.
- In a large bowl, combine Greek yogurt, mayo, Dijon, dill, lemon juice, green onions, pickles, the reserved vinegar/water, salt and pepper. Chill until potatoes are cool.
- Add potatoes and chopped eggs to the dressing. Partially mash a few potato pieces for a creamy texture, then fold gently to combine.
- Garnish with additional fresh dill and serve chilled.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavor may deepen after a day as the dressing soaks into the potatoes.
Tips & Notes
- Cut potatoes into similar-sized cubes so they cook evenly.
- Adjust mayo and Greek yogurt to taste for creaminess and tang.
- Use fresh dill for the best flavor; dried dill will be less vibrant and should be used sparingly.
- For a fully traditional potato salad, you can increase the mayo and omit or reduce Greek yogurt.
- This recipe was updated on June 21, 2022 — small adjustments improve texture and flavor balance.
Nutrition (approx. per serving)
Calories: 180 kcal • Carbohydrates: 35 g • Protein: 8 g • Fat: 2 g • Fiber: 3 g • Sugar: 3 g
Nutrition information is an approximation and should be used as a guideline.