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3 containers of potato salad with fresh herbs in the background.

Easy Instant Pot Herbed Potato Salad

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 7 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 22 Minutes (plus time for pressure to build)
  • Yield: 6-8 Servings 1x
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American

Description

Quick-cooking baby potatoes and fresh herbs come together in this easy Instant Pot potato salad recipe (stovetop directions included).


Ingredients

Units Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. Smash potatoes with a potato masher or large fork (I actually like using a meat chopper for this job!).
  4. 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.

Notes

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.

Nutrition

  • 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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