Fresh herb Instant Pot potato salad. This one’s for the masses.

This one’s for the people who never know what to bring when they receive that ominous text, “Can you bring a side?”

I myself let out a silent scream when that text comes. Because we all know Theresa is going to bring the salad. And Joe is infamous for bringing the store bought, precut fruit (no shame in his game). Every other time you have brought homemade salsa (I am here to tell you salsa is always a good idea).

But you want to bring something different.

I have you covered. Just in time for that Labor Day BBQ too. We’re going to make homemade (yes) fresh dill and caper (stay with me) potato salad in an Instant Pot (praise hand emojis).

As always, I have stovetop directions at the bottom of the recipe if you do not have an Instant Pot. But here is why I like cooking the potatoes in the Instant Pot:

  1. Don’t have to deal with a big pot of boiling water.
  2. Don’t have to watch for the water to boil.
  3. Don’t have to heat your house up by having the stove on (it is still a balmy too-many-degrees here in our little town).

Just place your potatoes in the Instant Pot and 15 minutes later you have potatoes for potato salad.


Instant Pot Potato Salad

First, a note on this potato salad. No mayo. No sugar. Still creamy and tangy. I use greek yogurt, Dijon mustard, and apple cider vinegar as the base. The sauce gets a fresh pop with the dill and a tangy bite from the red onion. The capers bring a delicious salty flavor. If you do not like raw red onions, use chopped celery for a similar crunch. If you do not have capers, use chopped pickles.

You are the boss of this potato salad. Do what works for you and your family!

Also, a note for people who taste along the way (I’m with you), this sauce will taste very salty. Remain calm. Your sauce is not ruined. This is going to coat two pounds of unflavored potatoes.

It will be perfection once it all comes together.

Once the potatoes are out of the Instant Pot (in no time), wait for them to cool and cube them up. The skin easily slips off if you cook them in the Instant Pot. So there’s that.

Just pour the sauce over the potatoes and stir. Done. A new side dish for your arsenal! Every bite is tangy, fresh, and creamy.

Also? I am sending out my monthly newsletter this Friday with my Labor Day menu! Be sure to sign-up for the newsletter to get all the recipes!




2 lbs potatoes (I used butter potatoes but you can use russet or red potatoes)

8 oz. greek yogurt

1 TBS dijon mustard

2 TBS apple cider vinegar

1/2 TBS salt

1 tsp pepper

1 TBS capers, drained

1 tsp fresh dill, chopped

1/4 cup chopped red onion


  1. (For Instant Pot): Place the metal rack inside your Instant Pot (IP). Pour one cup water into IP. Add scrubbed potatoes onto the rack. Secure the lid and set the valve to “Sealing.” Select manual and cook on high pressure for 15 minutes. Allow pressure to release naturally. Move valve to “Venting” and open lid. Allow potatoes to set in IP until you are ready to use them.
  2. In a small bowl whisk together the yogurt, Dijon mustard, vinegar, salt and pepper. Add the capers, fresh dill, red onion and stir together. Set the sauce in the refrigerator. (The sauce will be very salty but it is coating two pounds of potatoes so do not freak out!)
  3. Once the potatoes have cooled, cut them into small cubes and place in a large bowl. Pour dressing over the potatoes. Gently stir until potatoes are well coated. If you have time, refrigerate for 2 hours.

(For Stovetop): Place the scrubbed potatoes into a large pot of water (the potatoes should be completely submerged in the water). Add 1 TBS salt and turn the burner to high. Allow the water to come to a boil then lower the heat and simmer for 10 minutes. The potatoes are done when they can be pierced with a butter knife. Drain the potatoes and water in a colander. Sit aside. Proceed to step two above.

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