Print Recipe
5 from 18 votes

Healthy Instant Pot Potato Salad

Learn how to use clean ingredients to make classic potato salad in a fraction of the time using your Instant Pot!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Side Dish
Cuisine: American
Keyword: classic potato salad, Instant Pot potato salad, Instant Pot potato salad recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1 cup water
  • 3 lbs Russet potatoes cubed (It’s been about 6 medium sized potatoes for me)
  • 4 pastured chicken or duck eggs optional if you don’t tolerate eggs
  • 1 cup of your favorite mayonnaise I like Sir Kensington's Avocado Oil Mayonnaise. See above "Mayo Options" section for more choices. You can use homemade mayo, or your favorite mayo made with avocado oil or olive oil. If you tolerate dairy, full fat sour cream works fantastic too. We avoid mayos with soy and/or canola oils.
  • 2 ½ tbsp Dijon mustard regular mustard works just fine here too
  • 2 tbsp olive oil
  • 2 tbsp raw honey
  • Juice of ½ lemon
  • 1 ½ - 2 tsp sea salt to taste start low and you can always add more to your taste
  • ½ tsp paprika I love the flavor that smoked paprika gives if you can find that
  • ¼ tsp pepper
  • Pinch of cayenne
  • ½ tsp dried dill or about 1 tbsp fresh chopped dill
  • 1/3 cup chopped pickles
  • ½ cup green onion

Instructions

  • Put the water in the bottom of your Instant Pot liner, and place a steamer basket inside. Put the cubed potatoes in a steamer basket, and lay the uncooked eggs (in their shell) on top of the potatoes.
  • Put the lid on your Instant Pot, close the valve, make sure the pressure is set to “High,” and press “Manual.” Bring the time down to 3 minutes. The Instant Pot will take about 5 or so minutes to come to pressure before counting down the 3 minutes.
  • While the potatoes and eggs are cooking, make the dressing. Whisk the mayonnaise, mustard, olive oil, honey, lemon juice, sea salt, paprika, pepper, and cayenne in a small mixing bowl, and chop your pickles and green onion.
  • When the Instant Pot beeps that the 3 minutes of pressure cooking is done, turn the IP off, and turn the valve to release all the pressure. Take the lid off the Instant Pot, and use tongs to place the eggs in a bowl of cold water to cool off so you can peel them.
  • While the eggs are cooling off, you can scoop the cooked potatoes into a mixing bowl. Pour the whisked dressing over the potatoes and stir to combine. Peel and chop the hard boiled eggs, and then fold in the chopped eggs, dill, pickles, and green onion.
  • Chill the potato salad and then taste for sea salt and pepper.