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Mustard Dill Potato Salad

Our favorite potato salad recipe made two different ways... in a pressure cooker like the Instant Pot...OR made on your stove top.

Author: Kami | NoBiggie.net
  • 5- 6 russet potatoes peeled and cubed
  • 4 eggs
  • 1/2 cup celery diced
  • 1/2 cup red bell pepper diced
  • 1 cup mayo
  • 1 tablespoon mustard
  • 1 tablespoon pickle juice
  • 1 teaspoon sweet pickle relish
  • 1 tablespoon fresh dill chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon onion powder
  • smoked paprika for a garnish
For Cooking:
  • 2 cups water
Cooking in a Pressure cooker:
  1. Place a metal steamer basket inside your pressure cooker (Instant Pot).

  2. Add the potatoes and place the uncooked eggs on top of the potatoes. Pour the water over the potatoes and the eggs.
  3. Lock the lid in place, make sure the pressure release valve is pointed to: “sealing”, select high pressure, and set the cook time for 4 minutes. After 10 seconds the screen will read: ON. It will take a couple minutes for the steam to build before you see the 4 minute countdown show on the screen.
  4. When the timer beeps, hit the cancel button to turn it off. Move the steam release valve from sealing to venting to release pressure. Once the steam is released, carefully unlock and remove the lid. Gently lift the steamer basket out of the instant pot.
  5. Place the eggs into a bowl of ice water. When the eggs have cooled enough to handle, peel and chop them up. Reserve one of the eggs to slice and place on top of the salad for presentation.
Mix up all the ingredients:
  1. In a large bowl, add the potatoes, red bell pepper, celery, pickle juice, sweet pickle relish, salt, pepper, onion powder, mustard, mayo, chopped fresh dill and chopped eggs. Gently mix it all together.

  2. Top with the sliced egg. Cover with plastic wrap and chill in the fridge for one hour or more.
  3. Sprinkle with paprika and more salt and pepper right before serving. Enjoy!
Recipe Notes

Stove Top Cooking Directions:

Bring water to a boil. Salt the water. Add the potatoes and boil until fork tender. In a separate pot add the eggs and cover with water. Bring the water to a boil and when the water starts to boil. Turn the heat off and leave the pot on the burner. Set a timer for 15 minutes and the eggs will cook to a hard boil stage. Move the eggs to ice water to cool. Peel, chop and slice the eggs. Move both potatoes and eggs to the fridge to chill.

-Swap russet potatoes for small red potatoes.