Hamdi Saidani This Pioneer Woman Instant Pot Potato Salad is a creamy and quick recipe, which is made with russet potatoes and hard-boiled eggs cooked together at the same time. It’s the perfect potluck side dish, ready in about 45 minutes.
Pioneer Woman Instant Pot Potato Salad Recipe Ingredients
- 4 lb. russet potatoes, peeled and diced into 1-inch pieces
- 4 large eggs
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 Tbsp. pickle brine (from the pickle jar)
- 1 Tbsp. dijon mustard
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/4 cup chopped red onion
- 1/2 cup chopped dill pickles
- 2 pieces celery, chopped
- 1/4 cup chopped fresh parsley
How To Make Pioneer Woman Instant Pot Potato Salad Recipe
- Load the Instant Pot: Add 1 cup of water to the base of the Instant Pot, then place the wire trivet inside. Add the diced potatoes to the trivet, then set the whole eggs directly on top of the potatoes.
- Pressure Cook: Cover the Instant Pot, lock the lid, and seal the steam release handle. Select HIGH PRESSURE and set the timer for 4 minutes.
- Release and Prep Eggs: When the timer goes off, perform a manual (quick) release of the pressure. Carefully remove the hot eggs with tongs and place them in a bowl of ice water for 10 minutes to cool. Once cooled, peel and chop the eggs.
- Cool the Potatoes: Drain the cooked potatoes in a colander and spread them in a single layer on a baking sheet to cool for about 15 minutes.
- Mix the Dressing and Combine: In a large bowl, mix together the mayonnaise, sour cream, pickle brine, Dijon mustard, salt, and pepper. Stir in the red onion, pickles, celery, and parsley.
- Finish and Chill: Gently fold in the cooled potatoes and the chopped eggs until everything is well combined. Refrigerate until you’re ready to serve.
Recipe Tips
- How to avoid mushy potatoes in the Instant Pot? Using the trivet is key, as it steams the potatoes above the water instead of boiling them directly in it. Also, be sure to use a quick pressure release as soon as the timer goes off to stop the cooking process.
- Why cook the eggs with the potatoes? This is the genius of the Instant Pot method! It cooks both components of the salad at the same time in one pot, saving time, dishes, and effort.
- Can I use different potatoes? Yes. Yukon Gold or red potatoes also work well. You may not need to peel red potatoes if you prefer a skin-on potato salad. The cooking time should remain the same.
- How long should I chill the potato salad? The recipe is ready to eat once combined, but the flavor is always best after it has chilled in the refrigerator for at least 30-60 minutes, allowing all the flavors to meld together.
What To Serve With This Potato Salad
This classic potato salad is the perfect side dish for any summer gathering, barbecue, or picnic.
- Grilled Hamburgers and Hot Dogs
- BBQ Pulled Pork or Chicken Sandwiches
- Fried Chicken
- Grilled Steak
- Club Sandwiches
How To Store Instant Pot Potato Salad
- Refrigerate: Store any leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for 3 to 4 days. The salad may thicken slightly in the fridge; you can stir in a splash of milk or pickle juice to loosen it if needed.
Pioneer Woman Instant Pot Potato Salad Nutrition Facts
- Calories: 380 kcal
- Carbohydrates: 32g
- Protein: 8g
- Fat: 24g
- Saturated Fat: 5g
- Sodium: 650mg
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is it necessary to use the trivet in the Instant Pot?
Yes, for this recipe, the trivet is essential. It keeps the potatoes out of the direct water, allowing them to steam perfectly instead of becoming waterlogged and mushy.
Can I use sweet pickles instead of dill?
Yes, you can absolutely substitute sweet pickles and sweet pickle relish for the dill pickles to create a sweeter, more traditional Southern-style potato salad.
My potato salad seems a little dry after chilling. What can I do?
It’s normal for the potatoes to absorb some of the dressing as the salad chills. You can easily refresh it by stirring in an extra tablespoon of mayonnaise, sour cream, or a splash of pickle brine or milk until it reaches your desired creaminess.
Try More Pioneer Woman Recipes:
- Pioneer Woman Heirloom Tomato Salad Recipe
- Pioneer Woman Hawaiian Macaroni Salad Recipe
- Pioneer Woman Brussel Sprout Salad Recipe
Pioneer Woman Instant Pot Potato Salad Recipe
Description
A quick and easy way to make classic potato salad by cooking the potatoes and eggs together in the Instant Pot.
Ingredients
Instructions
- Place trivet and 1 cup water in Instant Pot. Add potatoes, then place eggs on top.
- Pressure cook on HIGH for 4 minutes, then quick release the pressure.
- Transfer eggs to an ice bath to cool, then peel and chop.
- Drain potatoes and spread on a sheet pan to cool for 15 minutes.
- In a large bowl, whisk together mayonnaise, sour cream, brine, mustard, and seasonings.
- Stir in the onion, pickles, celery, and parsley.
- Gently fold in the cooled potatoes and chopped eggs. Chill before serving.
Notes
- u003cliu003eUsing the trivet is the secret to perfectly steamed, not mushy, potatoes.u003c/liu003eu003cliu003eThe 4-minute cook time is for 1-inch diced potatoes; adjust if your pieces are much larger or smaller.u003c/liu003eu003cliu003eLetting the potatoes cool slightly before dressing helps them hold their shape better.u003c/liu003eu003cliu003eFor the best flavor, let the salad chill for at least 30 minutes before serving.u003c/liu003e
