Pioneer Woman's Quick & Easy Pressure Cooker Potato Salad Recipe

Looking for a delicious and hassle-free side dish that’s perfect for any gathering? This pressure cooker potato salad recipe is inspired by the Pioneer Woman’s approachable and flavorful cooking style, offering a fast and easy way to create a classic favorite. Ideal for busy weeknights or weekend barbecues, this recipe cuts down on cooking time without sacrificing any of the creamy, comforting goodness you expect from a great potato salad.

This recipe utilizes the magic of a pressure cooker, like an Instant Pot or Quick Cooker, to cook your potatoes and eggs simultaneously in just minutes. Forget long boiling times and babysitting pots on the stovetop – with this method, you’ll have perfectly cooked potatoes ready to be transformed into a mouthwatering salad in about 15 minutes total. Let’s dive into how to make this quick and easy potato salad, Pioneer Woman style!

Start with the heart of any good potato salad: the potatoes themselves. For this recipe, sturdy potatoes like Russets or Yukon Golds work best. Russets are a great all-purpose choice, while Yukon Golds offer a slightly waxier texture that holds its shape well after cooking. Peel your chosen potatoes and cut them into bite-sized pieces – about 1-inch cubes are ideal for quick and even cooking in the pressure cooker.

potatoes and eggs for salad

For an even faster start, get your pressure cooker ready while you’re prepping the potatoes. If you have an Instant Pot, use the “saute” function; if you’re using a Quick Cooker, use “sear.” This preheating step gets the water simmering, reducing the time it takes for the cooker to reach pressure once you add the ingredients.

A key ingredient in many beloved potato salad recipes, including this Pioneer Woman inspired version, is hard-boiled eggs. We’ll cook the eggs right alongside the potatoes in the pressure cooker for maximum efficiency. Simply place a steamer basket inside your pressure cooker and add about a cup of water. Then, layer in your cubed potatoes and gently nestle the eggs on top of the potatoes. This clever method cooks both components perfectly at the same time, saving you valuable minutes in the kitchen.

Now, seal your pressure cooker and set it to cook on high pressure for just 5 minutes. While the potatoes and eggs are cooking away, you can get a head start on the creamy and flavorful salad dressing. In a large serving bowl, whisk together your mayonnaise, mustard, and vinegar. This simple dressing forms the base for a classic potato salad flavor that everyone will love.

Once the 5-minute cook time is up, it’s crucial to quickly release the pressure from your cooker. This stops the cooking process and prevents the potatoes from becoming mushy. Immediately transfer the cooked potatoes and eggs into a sink filled with cold or ice water. This ice bath further halts the cooking and makes the potatoes and eggs easier to handle for peeling and chopping.

Drain the cooled potatoes and add them directly to the bowl with your prepared dressing. Gently stir to coat all the potato pieces in the creamy mixture. Next, peel the hard-boiled eggs and chop them into bite-sized pieces. Add the chopped eggs to the potato salad and gently stir everything together, being careful not to mash the potatoes.

For an extra layer of flavor and texture, consider adding some optional ingredients. Finely chopped onion and thinly sliced carrots can bring a bit of freshness and crunch to your potato salad. If you like a touch of green, a handful of chopped fresh spinach or dried parsley can also be added. Remember to season your potato salad with salt and pepper to taste – adding this at the end allows you to adjust the seasoning perfectly.

Pioneer Woman Inspired Pressure Cooker Potato Salad Recipe

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Serves: 6-8 servings

Ingredients:

6 medium potatoes (Russet or Yukon Gold), cut into 1-inch chunks
4-6 large eggs
½ cup – ¾ cup mayonnaise (adjust to your creaminess preference)
1 Tbsp mustard (yellow, Dijon, or your favorite variety)
1 Tbsp vinegar (white vinegar or apple cider vinegar)
Salt and pepper to taste
Optional additions: ½ onion, chopped; 1 carrot, thinly sliced; handful chopped fresh spinach or dried parsley

Instructions:

Pressure Cook Potatoes and Eggs: Place potato chunks and eggs in a steamer basket inside your pressure cooker. Add 1 cup of water to the bottom of the cooker.
Cook Time: For electric pressure cookers (like Instant Pot), cook on Manual High pressure for 5 minutes. For stovetop pressure cookers, bring to high pressure and maintain for 4-5 minutes.
Quick Release & Cool: Perform a Quick Release to vent the pressure. Immediately transfer the steamer basket with potatoes and eggs into a bowl of ice water to stop the cooking process.
Prepare Dressing: While potatoes and eggs are cooking, whisk together mayonnaise, mustard, and vinegar in a large serving bowl.
Peel and Chop: Once cooled, peel the eggs and roughly chop them.
Combine and Chill: Drain the potatoes and add them to the bowl with the dressing. Stir gently to coat. Add the chopped eggs and optional ingredients (onion, carrot, spinach/parsley). Stir gently to combine. Season with salt and pepper to taste.
Refrigerate: Refrigerate for at least 30 minutes to allow flavors to meld before serving.

Stovetop Version:

No pressure cooker? No problem! You can easily make this potato salad on the stovetop:

Boil Potatoes: Boil potato chunks in salted water until tender, about 10-12 minutes. Boil eggs separately until hard-boiled.
Prepare Dressing: While potatoes are boiling, mix mayonnaise, mustard, vinegar, salt, and pepper in a bowl.
Cool and Combine: Drain and rinse potatoes with cold water to cool. Peel and chop eggs.
Mix Salad: Combine potatoes, dressing, eggs, and any optional ingredients. Refrigerate to blend flavors.

Tips and Variations for Your Pioneer Woman Potato Salad:

Potato Variety: Experiment with different potato types for varying textures and flavors. Red potatoes or fingerling potatoes are also great choices.
Dressing Customization: Adjust the amount of mayonnaise and mustard to your preference. For a tangier salad, add a bit more vinegar or a squeeze of lemon juice. A touch of sweet pickle relish can also be a delicious addition.
Spice it Up: For a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
Herbaceous Flavor: Fresh dill, chives, or celery seed can add a wonderful herbal note to your potato salad.
Make it Ahead: Potato salad is a great make-ahead dish. Prepare it a day in advance and let the flavors develop in the refrigerator.

This Pioneer Woman inspired pressure cooker potato salad is sure to become a go-to recipe for its ease and deliciousness. Enjoy this classic side dish at your next potluck, barbecue, or family dinner!