This easy Pioneer Woman Instant Pot Potato Salad is a creamy, delicious side dish that’s perfect for any occasion. With simple ingredients like mayo, pickles, and eggs, it’s quick to prepare and packed with flavor. You can customize it with your favorite add-ins for a perfect twist every time!
Ingredients Needed
- 4 lb. russet potatoes, peeled and diced into 1-inch pieces
- 4 large eggs
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons pickle brine (from the pickle jar)
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon 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 Instant Pot Potato Salad
- Prepare the Instant Pot: Add 1 cup of water to the base of the Instant Pot. Place the trivet on top and add the diced potatoes. Set the eggs on top of the potatoes.
- Pressure Cook: Close the Instant Pot lid and seal the steam release valve. Set it to High Pressure for 4 minutes. After the timer goes off, manually release the pressure. Remove the eggs carefully with tongs and place them in a bowl of ice water for 10 minutes. Peel and chop the eggs once they are cool.
- Cool the Potatoes: Drain the potatoes in a colander and spread them out on a sheet tray to cool for about 15 minutes (they can still be slightly warm when dressing).
- Make the Dressing: 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.
- Combine: Gently fold in the cooled potatoes and chopped eggs. Refrigerate until ready to serve.
Recipe Tips
- Cool the Potatoes Before Dressing: Let the potatoes cool for about 15 minutes after draining. This prevents the dressing from becoming too runny and ensures a better texture.
- Use Fresh Eggs: Fresh eggs peel more easily after cooking. This will give your potato salad a cleaner look without bits of shell.
- Adjust the Pickle Brine to Taste: You can add more or less pickle brine based on how tangy you like your salad. Start with the recommended amount and taste as you go.
- Chop the Ingredients Evenly: Make sure to chop the pickles, celery, and onions into small, uniform pieces. This ensures each bite has a balanced flavor.
- Refrigerate for Best Flavor: Let the potato salad chill in the fridge for at least an hour before serving. This allows the flavors to blend and makes it taste even better!
How To Store Leftovers
Put Leftover instant pot potato salad in an airtight container. Keep it in the fridge for up to 3-4 days.
Nutrition Facts
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 40mg
- Sodium: 430mg
- Potassium: 890mg
- Total Carbohydrate: 36g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 5g
More Pioneer Woman Recipes:
Pioneer Woman Instant Pot Potato Salad
Description
This easy Pioneer Woman Instant Pot Potato Salad is a creamy, delicious side dish that’s perfect for any occasion. With simple ingredients like mayo, pickles, and eggs, it’s quick to prepare and packed with flavor. You can customize it with your favorite add-ins for a perfect twist every time!
Ingredients
Instructions
- Prepare the Instant Pot: Add 1 cup of water to the base of the Instant Pot. Place the trivet on top and add the diced potatoes. Set the eggs on top of the potatoes.
- Pressure Cook: Close the Instant Pot lid and seal the steam release valve. Set it to High Pressure for 4 minutes. After the timer goes off, manually release the pressure. Remove the eggs carefully with tongs and place them in a bowl of ice water for 10 minutes. Peel and chop the eggs once they are cool.
- Cool the Potatoes: Drain the potatoes in a colander and spread them out on a sheet tray to cool for about 15 minutes (they can still be slightly warm when dressing).
- Make the Dressing: 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.
- Combine: Gently fold in the cooled potatoes and chopped eggs. Refrigerate until ready to serve.
Notes
- Cool the Potatoes Before Dressing: Let the potatoes cool for about 15 minutes after draining. This prevents the dressing from becoming too runny and ensures a better texture.
- Use Fresh Eggs: Fresh eggs peel more easily after cooking. This will give your potato salad a cleaner look without bits of shell.
- Adjust the Pickle Brine to Taste: You can add more or less pickle brine based on how tangy you like your salad. Start with the recommended amount and taste as you go.
- Chop the Ingredients Evenly: Make sure to chop the pickles, celery, and onions into small, uniform pieces. This ensures each bite has a balanced flavor.
- Refrigerate for Best Flavor: Let the potato salad chill in the fridge for at least an hour before serving. This allows the flavors to blend and makes it taste even better!
Pioneer Woman Instant Pot Potato Salad