Quick Fix Potato Salad — No Boil, No Fuss, Just Real Flavor

Why I Can’t Get Enough of This Instant Pot Potato Salad

There’s something weirdly satisfying about how the potatoes steam so quietly inside the Instant Pot. No boiling water splashing all over, no poking with a fork every few minutes. Just pop in the potatoes, close the lid, and forget about it. I made this last-minute for a picnic, but I swear, the way the garlic, dill, and creamy mayo mingle in a fraction of the usual time—that’s what I keep coming back to. It’s not just quick; it’s stupid simple, and it actually tastes like I fussed for hours. The potatoes come out perfectly tender without that weird mealy texture. Plus, you get this faint smell of warm, roasted garlic that sneaks out before you even taste it. Right now, in this weird weather, I’m all about dishes that come together without making my tiny kitchen even messier than it already is.

Instant Pot Potato Salad

This potato salad is prepared by steaming diced potatoes directly in an Instant Pot until tender, then mixing them with garlic, fresh dill, and mayonnaise to create a creamy, flavorful dish. The final result features uniformly cooked potatoes with a smooth texture, combined with herbs and a creamy dressing for a visually appealing, salad-like appearance.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 pounds Yukon Gold potatoes peeled and diced into 1-inch pieces
• 3 cloves garlic minced
• 2 tablespoons mayonnaise preferably full-fat
• 2 tablespoons fresh dill chopped
• to taste salt and pepper for seasoning

Equipment

• Instant Pot or electric pressure cooker
• Cutting board
• Chef’s knife
• Mixing bowl
• Spatula or spoon

Method

 

1. Begin by peeling and dicing the Yukon Gold potatoes into approximately 1-inch cubes. Place the diced potatoes in a mixing bowl, then add the minced garlic, a pinch of salt, and a teaspoon of oil if desired. Toss to combine and set aside.
   2 pounds Yukon Gold potatoes, 3 cloves garlic
2. Pour 1 cup of water into the Instant Pot insert. Place the steamed basket or trivet inside, then evenly spread the seasoned potatoes on top. Secure the lid and set the valve to sealing. Cook on high pressure for 5 minutes, then perform a quick release once the cooking time ends.
   2 pounds Yukon Gold potatoes, 3 cloves garlic
3. Open the lid carefully, revealing tender, steam-hot potatoes. Use a slotted spoon or tongs to transfer the cooked potatoes into a large mixing bowl, leaving behind any excess liquid. Let the potatoes cool slightly for 2-3 minutes.
   2 pounds Yukon Gold potatoes
4. Add the mayonnaise, chopped fresh dill, and additional salt and pepper to the warm potatoes. Gently fold and mash the potatoes with a spatula until well combined but still slightly chunky, ensuring the dressing coats all pieces evenly. Observe the creamy mixture coming together with flecks of green from the dill.
   2 tablespoons mayonnaise, 2 tablespoons fresh dill, to taste salt and pepper
5. Taste and adjust seasoning if necessary. Transfer the potato salad to a serving dish, garnish with extra dill or paprika if desired, and serve immediately or refrigerate for later.

Honestly, sometimes I wonder if this should be illegal—how easy it is yet so good. Makes me think I could get away with making it weekly and no one would be the wiser. Anyway, if you’re tired of the usual potato salad routine, this might just make you look like a genius in about 20 minutes.