Quick-cooking baby potatoes and fresh herbs come together in this easy Instant Pot potato salad recipe. There’s no need to peel or cut the potatoes, making prep time minimal.
Stovetop directions are also included below so you can make this potato salad without needing to have an electric pressure cooker.
Why we love this herbed potato salad recipe
- Using an Instant Pot speeds up the potato cooking process.
- There’s no need to cut or peel the potatoes before cooking.
- The finished potato salad is packed with a seriously delicious combination of fresh herbs.
- A bit of malt vinegar and Dijon mustard gives our potato salad the perfect amount of tanginess.
How to make this recipe
- Cook baby potatoes in an Instant Pot or on the stovetop (see below).
- While the potatoes are cooking, chop the herbs and green onions.
- Smash the potatoes using a potato masher, meat chopper, or fork.
- Mix in mayonnaise, Dijon, malt vinegar, fresh herbs, salt, and black pepper.
- Chill the herbed potato salad in an airtight container in the fridge until ready to serve!
Do you need an Instant Pot to make this potato salad recipe?
I like using my Instant Pot for recipes like this, but it’s not at all necessary.
If you don’t have a pressure cooker, you can absolutely boil the potatoes instead. Here’s how:
- Place potatoes in a large saucepan or Dutch oven and cover with cold water by a few inches.
- Add 1 teaspoon of kosher salt and bring to a boil over high heat.
- Once boiling, reduce the heat to maintain a gentle boil.
- Cook until the potatoes are tender when pierced with a knife or fork, about 10-15 minutes.
This recipe can also be made with leftover boiled potatoes straight from the fridge. That’s the way I made it the first time around and it came together so quickly!
How to cook baby potatoes in an Instant Pot
Cooking potatoes in your Instant Pot is super simple. You don’t need to peel or cut your potatoes at all!
- Place 1 cup of cold water into the insert of your Instant Pot. Place a steamer rack on top of the water – I like using an expandable steamer insert for this job.
- Add your potatoes, cook on high pressure for 15 minutes, and do a quick pressure release.
- Use kitchen tongs or a large spoon to carefully remove the hot potatoes to a bowl and you’re good to go!
Every year for Thanksgiving, I use this recipe for Instant Pot Mashed Potatoes, which uses full-sized golden potatoes. Check it out if you want to see another method for cooking whole potatoes in your Instant Pot.
🌱 Ingredient Spotlight: Dill
This recipe uses fresh dill which is an herb that can be found in the produce department of your grocery store.
Dill is super versatile and one of my very favorites to use in the kitchen.
When buying fresh dill, look for bunches that have fresh, vibrant green leaves. Dill leaves are wispy and delicate and therefore bruise and wilt very easily.
If fresh dill isn’t available (or doesn’t look good), freeze dried dill is a great substitute. It’s often found in jars right next to the fresh herbs.
With freeze dried herbs, I generally use the same amount that I’d use with fresh.
I use dried dill in many recipes as well. That can be found in the spice aisle in your supermarket.
Dried herbs tend to have a more concentrated flavor than fresh. So if substituting dried herbs, use about 1/3 to 1/2 of the amount of fresh herbs called for in the recipe.
Some of our favorite recipes using dill:
What to serve with herbed potato salad
This potato salad is seriously the perfect side dish for summer. It goes great alongside anything you’re cooking up on the grill.
Some ideas for main dishes to serve this potato salad with include:
- Hot dogs
- Grilled or roast chicken
- Pan-seared salmon
- Grilled fish or shrimp
- Pulled pork (this Bar-B-Q Pulled Pork Fries with Cole Slaw is a fun one!)
And what’s better than an assortment of side dishes at a summer BBQ? Along with potato salad, we also love:
- Pasta salad (like Antipasto Pasta Salad, Pasta Salad Skewers with Creamy Balsamic Vinaigrette, or Balsamic Roasted Tomato Caprese Pasta Salad)
- Baked beans (these Instant Pot “Baked” Beans are also fun)
- Deviled Eggs (like No Mayo Deviled Eggs, French-Inspired Deviled Eggs, or Dressy Deviled Eggs)
- No-cook bean salads (like Mediterranean Chickpea Salad with Lemon-Herb Vinaigrette, Cucumber & Cannellini Bean Salad with Dill, or White Bean-Tomato Salad)
- Cole slaw (like this classic one, Greek Yogurt Mustard Cole Slaw, Rainbow Slaw with Smoked Paprika Mayo, or Asian Broccoli Slaw)
We’ve enjoyed this herby potato salad with Grilled Chicken Speedie Sandwiches (recipe coming soon!) on several occasions now and it’s a seriously delicious match.
It would also be a delicious addition to any picnic spread or potluck. I hope you love it as much as we do!
What are your favorite summer side dish recipes? I’d love to hear about them in the comments section below!
Doing some online shopping? Check out my Amazon shop page for recommendations!
Quick-cooking baby potatoes and fresh herbs come together in this easy Instant Pot potato salad recipe (stovetop directions included).
- 48 ounces (3 pounds) baby potatoes (preferably multicolored)
- 1 cup water (more if cooking on the stovetop)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced fresh oregano
- 2 tablespoons minced fresh chives
- 2 tablespoons minced fresh parsley
- 1/2 cup thinly sliced green onions (about 4 small or 2 large)
- 1/4 cup plus 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons kosher salt (plus more for the water if cooking on the stovetop)
- 1 1/2 teaspoon malt vinegar
- 1/2 teaspoon freshly cracked black pepper
- To cook potatoes with an Instant Pot: Add 1 cup cold water to the inner pot of the pressure cooker. Place a steamer basket on top of the water, then add the potatoes on top. Seal and secure the lid, cook on high pressure for 15 minutes, then carefully do a “quick release” of the pressure. Once the pressure has fully released, open the lid and transfer the potatoes to a large bowl.
- To cook potatoes on the stovetop: Place potatoes in a large saucepan or Dutch oven and cover with cold water by a few inches. Add 1 teaspoon of kosher salt and bring to a boil over high heat. Once boiling, reduce the heat to maintain a gentle boil. Cook until the potatoes are tender when pierced with a knife or fork, about 10-15 minutes. Drain potatoes and transfer to a large bowl.
- Smash potatoes with a potato masher or large fork (I actually like using a meat chopper for this job!).
- Add dill, oregano, chives, parsley, green onions, mayonnaise, mustard, kosher salt, malt vinegar, and black pepper. Stir well to combine. Taste for seasoning and add more salt if needed. Cover and refrigerate until ready to serve.
You can refrigerate the whole, cooked potatoes if cooking in advance, then smash and mix when you’re ready to serve.
This recipe is also a great way to use leftover cooked potatoes, straight from the fridge.
- Serving Size:
- Calories: 195
- Sugar: 2.2 g
- Sodium: 375.8 mg
- Fat: 7.9 g
- Saturated Fat: 1.3 g
- Carbohydrates: 28 g
- Fiber: 4.6 g
- Protein: 3.1 g
- Cholesterol: 4.3 mg
Keywords: potato salad, summer, BBQ sides, picnic
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