Autumn Potatoes Salad

Autumn potatoes salad is a creamy, tangy potato-and-egg salad dressed with homemade mayonnaise, mustard, and a splash of dill pickle juice. Everything cooks in one Instant Pot basket, then the warm potatoes drink up the dressing. Serve it warm or chilled.

Ingredients

Creating this hearty dish requires just a few simple pantry staples. Here is exactly what you need to whip up this flavorful Autumn Potatoes Salad:

• 1.5 cups (12 fl oz / 355 ml) water
• 4 large eggs (approx. 7 oz / 200g total)
• 6 medium potatoes (approx. 32 oz / 900g), peeled and cut into 1.5-inch cubes
• 1 tbsp. (0.5 fl oz / 15 ml) dill pickle juice
• 1 cup (8 oz / 225g) homemade mayonnaise
• 2 tbsp. (0.1 oz / 4g) fresh parsley, finely chopped
• 0.25 cups (1.4 oz / 40g) onion, finely chopped
• 1 tbsp. (0.5 oz / 15g) mustard
• 0.5 tsp. (0.1 oz / 3g) salt, or to taste
• 0.25 tsp. (0.05 oz / 1.5g) ground black pepper, or to taste

How to Make the Best Autumn Potatoes Salad in the Instant Pot

Follow these straightforward steps to achieve a creamy and perfectly cooked Autumn Potatoes Salad every single time!

1. Pour the 1.5 cups (12 fl oz / 355 ml) of water into the Instant Pot and insert a steamer basket. Place the 4 eggs (approx. 7 oz / 200g) and the 32 oz (900g) of cubed potatoes into the basket. Secure the lid, select the MANUAL setting, and cook at HIGH pressure for exactly 5 minutes.
2. When the 5-minute timer goes off, carefully use a Quick Release to vent the pressure. Once the pin drops, cautiously open the lid. Immediately transfer the eggs to a bowl of cold water and let them sit for 2 to 3 minutes to halt the cooking process.
3. In a separate large mixing bowl, combine the 1 tbsp. (0.5 fl oz / 15 ml) dill pickle juice, 1 cup (8 oz / 225g) homemade mayonnaise, 2 tbsp. (0.1 oz / 4g) chopped parsley, 0.25 cups (1.4 oz / 40g) chopped onion, and 1 tbsp. (0.5 oz / 15g) mustard. Mix everything together well. Add the warm potatoes to the bowl and gently stir until they are fully coated with the mayonnaise mixture.
4. Remove the eggs from the cold water, peel them, and chop them into bite-sized pieces. Add the chopped eggs to the salad mixture and gently stir them in to distribute them evenly throughout your Autumn Potatoes Salad.
5. Season the salad with the 0.5 tsp. (0.1 oz / 3g) of salt and 0.25 tsp. (0.05 oz / 1.5g) of ground black pepper, adjusting to your personal taste. Give the mixture one final gentle stir and serve your delicious Autumn Potatoes Salad warm, or cover and chill it in the refrigerator to serve cold later!

Nutritional Information

(Per Serving - based on 4-6 servings)

• Calories: 180
• Carbohydrates: 17g (0.6 oz)
• Fat: 11g (0.39 oz)
• Protein: 3g (0.11 oz)

Chef's Pro Tips

As a chef, I love utilizing the Instant Pot for its efficiency, but technique still matters! Here are a few expert secrets to ensure your salad turns out absolutely perfect:

• Choose the Right Potatoes: Waxy potatoes like Yukon Golds or red potatoes are ideal for this recipe. They hold their shape beautifully under pressure and offer a creamy, buttery texture that complements the dressing perfectly. Avoid russet potatoes, as they tend to fall apart and turn to mush in the Instant Pot.
• Dress While Warm: Tossing the potatoes with the dressing while they are still warm is a game-changer. The starches are more relaxed, allowing the potatoes to soak up the tangy flavors of the dill pickle juice and homemade mayonnaise much better than if they were cold.
• The Perfect Ice Bath: Don't skip or shorten the cold water bath for the eggs! Plunging the hot eggs directly into cold water instantly shrinks the egg white away from the shell, making peeling a breeze and preventing that unappealing green ring around the yolk.
• Let the Flavors Marry: While this dish is fantastic served slightly warm, letting it chill in the refrigerator for at least two hours (or overnight) takes it to the next level. The resting time allows the flavors of the onion, mustard, and parsley to fully meld together.

Frequently Asked Questions (FAQ)

What are the best potatoes to use for Instant Pot potato salad? For the best texture in your Autumn Potatoes Salad, I highly recommend using Yukon Gold or baby red potatoes. These are waxy varieties that hold their shape well during pressure cooking, ensuring you get perfect, bite-sized cubes rather than a mashed potato consistency.

Can I make this Autumn Potatoes Salad ahead of time? Absolutely! In fact, making it ahead of time is recommended. Preparing this salad 12 to 24 hours in advance allows the potatoes to fully absorb the dressing and the flavors to beautifully combine. Just keep it stored in an airtight container in the refrigerator until you are ready to serve.

Can I substitute the homemade mayonnaise with store-bought? Yes, you can easily substitute the 1 cup (240 ml) of homemade mayonnaise with your favorite high-quality, store-bought brand. If you are looking for a lighter option, you can also use a 50/50 mix of mayonnaise and plain Greek yogurt to keep it creamy while cutting down on fat.

How long does Autumn Potatoes Salad last in the fridge? When stored properly in an airtight container, your potato salad will stay fresh in the refrigerator for 3 to 4 days. Because it contains mayonnaise and eggs, it should not be left out at room temperature for more than two hours for food safety reasons.

Pro Tips

• Choose waxy potatoes like Yukon Golds or reds — they hold their shape under pressure, while russets fall apart into mush.
• Toss the potatoes with the dressing while they are still warm; relaxed starches absorb the pickle juice and mayo flavors far better than cold ones.
• Give the eggs a proper ice bath of 2–3 minutes — it shrinks the whites away from the shells for easy peeling and prevents the green ring around the yolks.
• Let the salad chill at least 2 hours before serving cold; the onion, mustard, and parsley flavors need the time to meld.
• Homemade mayonnaise keeps the dressing clean — check store-bought labels for added sugar if you swap it in.

Frequently Asked Questions

Can I make autumn potatoes salad ahead?

It is better for it — chill it overnight so the dressing flavors marry, then stir gently before serving.

How long does it keep?

Up to 3 days sealed in the fridge; give it a gentle stir and a pinch of salt refresh before serving.

Is this potato salad keto-friendly?

It is a moderate-carb side at 17g per serving — a small scoop fits a keto day, but the potatoes keep it from being strict keto.

Can I add other mix-ins?

Chopped celery or fresh dill fold in nicely with the parsley and onion without disturbing the dressing.

Recipe card below.

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Stav Kogan

Autumn Potatoes Salad

Print Recipe Pin Recipe

Servings: 4 servings

Calories: 180

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1.5 cups (12 fl oz / 355 ml) water
• 4 large eggs (approx. 7 oz / 200g total)
• 6 medium potatoes (approx. 32 oz / 900g), peeled and cut into 1.5-inch cubes
• 1 tbsp (0.5 fl oz / 15 ml) dill pickle juice
• 1 cup (8 oz / 225g) homemade mayonnaise
• 2 tbsp (0.1 oz / 4g) fresh parsley, finely chopped
• 0.25 cups (1.4 oz / 40g) onion, finely chopped
• 1 tbsp (0.5 oz / 15g) mustard
• 0.5 tsp (0.1 oz / 3g) salt, or to taste
• 0.25 tsp (0.05 oz / 1.5g) ground black pepper, or to taste
• Choose the Right Potatoes: Waxy potatoes like Yukon Golds or red potatoes are ideal for this recipe. They hold their shape beautifully under pressure and offer a creamy, buttery texture that complements the dressing perfectly. Avoid russet potatoes, as they tend to fall apart and turn to mush in the Instant Pot.
• Dress While Warm: Tossing the potatoes with the dressing while they are still warm is a game-changer. The starches are more relaxed, allowing the potatoes to soak up the tangy flavors of the dill pickle juice and homemade mayonnaise much better than if they were cold.
• The Perfect Ice Bath: Don't skip or shorten the cold water bath for the eggs! Plunging the hot eggs directly into cold water instantly shrinks the egg white away from the shell, making peeling a breeze and preventing that unappealing green ring around the yolk.

Method

 

1. Follow these straightforward steps to achieve a creamy and perfectly cooked Autumn Potatoes Salad every single time!
2. Pour the 1. 5 cups (12 fl oz / 355 ml) of water into the Instant Pot and insert a steamer basket.
3. Place the 4 eggs (approx. 7 oz / 200g) and the 32 oz (900g) of cubed potatoes into the basket. Secure the lid, select the MANUAL setting, and cook at HIGH pressure for exactly 5 minutes.
4. When the 5-minute timer goes off, carefully use a Quick Release to vent the pressure.
5. Once the pin drops, cautiously open the lid. Immediately transfer the eggs to a bowl of cold water and let them sit for 2 to 3 minutes to halt the cooking process.
6. In a separate large mixing bowl, combine the 1 tbsp. (0. 5 fl oz / 15 ml) dill pickle juice, 1 cup (8 oz / 225g) homemade mayonnaise, 2 tbsp. (0. 1 oz / 4g) chopped parsley, 0. 25 cups (1. 4 oz / 40g) chopped onion, and 1 tbsp. (0. 5 oz / 15g) mustard.
7. Mix everything together well.
8. Add the warm potatoes to the bowl and gently stir until they are fully coated with the mayonnaise mixture.
9. Remove the eggs from the cold water, peel them, and chop them into bite-sized pieces.
10. Add the chopped eggs to the salad mixture and gently stir them in to distribute them evenly throughout your Autumn Potatoes Salad.
11. Season the salad with the 0. 5 tsp. (0. 1 oz / 3g) of salt and 0. 25 tsp. (0. 05 oz / 1. 5g) of ground black pepper, adjusting to your personal taste. Give the mixture one final gentle stir and serve your delicious Autumn Potatoes Salad warm, or cover and chill it in the refrigerator to serve cold later!
12. Let the Flavors Marry: While this dish is fantastic served slightly warm, letting it chill in the refrigerator for at least two hours (or overnight) takes it to the next level. The resting time allows the flavors of the onion, mustard, and parsley to fully meld together.

Nutrition

Calories: 180kcalCarbohydrates: 17gProtein: 3gFat: 11g

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