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Pioneer Woman Instant Pot Potato Salad

Pioneer Woman Instant Pot Potato Salad - recipe card
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This creamy, tangy potato salad comes together in a fraction of the time thanks to the Instant Pot. Russet potatoes are pressure-cooked to tender perfection, then tossed with a rich dressing of mayonnaise, sour cream, Dijon mustard, and fresh herbs for a classic side dish with a modern twist. The result is a comforting, crowd-pleasing salad with a velvety texture and a bright, savory finish.

Ingredients

Scale
  • 2 lb (about 4 medium) russet potatoes, peeled and cut into 1-inch cubes
  • 1 cup water
  • 3 large eggs
  • 1/2 cup full-fat mayonnaise
  • 1/4 cup full-fat sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 1/2 cup celery, finely diced (about 2 stalks)
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh chives, chopped
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp paprika, for garnish (optional)

Instructions

  1. Place the 1-inch potato cubes into a large bowl and cover with cold water. Swirl gently to release excess starch, then drain in a colander. This rinse helps the potatoes hold their shape during pressure cooking and prevents a gummy texture.
  2. Pour 1 cup water into the Instant Pot insert. Place a steamer basket or trivet in the bottom. Add the drained potato cubes to the basket, spreading them in an even layer. Place the 3 eggs on top of the potatoes (they will cook simultaneously).
  3. Secure the lid on the Instant Pot and set the steam release valve to the SEALING position. Select the MANUAL or PRESSURE COOK setting on HIGH pressure, and set the timer to 5 minutes. The pot will take about 10 minutes to come to pressure.
  4. When the cooking cycle finishes, immediately perform a quick release by carefully turning the steam valve to the VENTING position. Wait until the pin drops and all steam escapes before opening the lid. Total time from start to open will be roughly 15 minutes.
  5. Using tongs, carefully transfer the eggs to a bowl of ice water and let sit for 5 minutes to stop cooking and make peeling easier. Remove the steamer basket with the potatoes and spread them on a large rimmed baking sheet to cool for 10 minutes. Toss once during cooling to release steam.
  6. Peel the cooled eggs and chop them into 1/4-inch pieces. Set aside.
  7. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, kosher salt, and black pepper until smooth and fully combined. This dressing balances creamy, tangy, and sharp flavors that will cling to the potatoes.
  8. Add the cooled potatoes, chopped eggs, celery, red onion, chives, and parsley to the bowl with the dressing. Fold gently with a rubber spatula until all potatoes are evenly coated. Be careful not to overmix, which can break the potatoes into mush.
  9. Taste the salad and adjust seasoning with more salt and pepper if needed. The potatoes should be tender but still hold their shape; if they are too firm, they will absorb more dressing and soften as they rest.
  10. Transfer the potato salad to a serving bowl, cover, and refrigerate for at least 2 hours to let the flavors meld. Before serving, sprinkle with paprika and extra chives or parsley if desired.

Notes

Storage: Refrigerate the potato salad in an airtight container for up to 4 days. Freezing is not recommended as the dairy-based dressing will separate and the potatoes become mushy upon thawing. Reheating: Potato salad is best served cold. If you prefer it slightly warm, microwave individual servings in a microwave-safe dish on medium power (50%) for 30-second intervals, stirring between, until just warmed through (do not overheat or the dressing may break). To make ahead: Prepare the fully assembled salad up to 2 days in advance, but wait to add the final sprinkle of paprika and extra fresh herbs until right before serving for the best presentation. If the salad becomes dry after refrigeration, stir in 1-2 teaspoons of milk or extra mayonnaise before serving to refresh the creaminess.

Nutrition

Keywords: Instant Pot potato salad, pressure cooker potato salad, fast potato salad, Pioneer Woman style, creamy potato salad, russet potato salad, side dish, potluck recipe, summer picnic, easy potato salad, no bacon potato salad, egg potato salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-instant-pot-potato-salad/