Instant Pot Dill Pickle Potato Salad Recipes

WHOLE30 DILL PICKLE POTATO SALAD

Steps:

• Cook the potatoes: Add chopped potatoes in a large saucepan and cover with water. Turn the heat to high until it comes to a boil. Reduce heat to medium and simmer for 8-10 minutes until fork tender. Drain and cool.
• Hard boil the eggs: Bring water to a boil in a saucepan over medium high heat. Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat to medium and let the eggs simmer for 11 minutes. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes. Peel the eggs under cold running water.
• Instant Pot method to cook potatoes and eggs together: Add 1 1/2 cup of water into the Instant Pot, and place a steamer basket over the water. Place the chopped potatoes in the steamer basket and add the eggs over the potatoes. Close the lid, and make the sure the pressure valve is set to Sealing. Cook on high on Manual for 4 minutes, and prepare an ice bath. Once it beeps to a finish, naturally depressurize for 5 minutes, then release the pressure. Immediately transfer the eggs to the ice bath and let it sit for at least 5 minutes and let the potatoes cool.
• Peel and chop the eggs.
• Add potatoes, eggs, pickles, celery, and onions to a large mixing bowl.
• In a separate bowl, whisk together all the ingredients for the dressing.
• Pour the dressing over the potato mixture and toss together until well combined. Taste and add more salt, if desired.
• Chill in the refrigerator for at least 2 hours and enjoy within 5 days.

INSTANT POT DILL PICKLE POTATO SALAD

Steps:

• Add one cup of water to the liner of the Instant Pot.
• Place a steam basket inside pot and add the cut potatoes in the basket.
• Place eggs on top on the potatoes.
• Lock the lid and set valve to the Sealing position. Pressure Cook/Manual on HIGH pressure for 5 minutes. When the cooking time expires allow for 5 minutes of Natural Pressure Release. Then quick release any remaining pressure.
• Using a slotted spoon remove the eggs and place in a bowl of ice water and let sit for 5 minutes. Remove potatoes from Instant Pot and let cool for 10 minutes.
• In a medium size serving bowl, mix together mayo, sour cream, pickle juice, dill, salt and pepper and set aside.
• Peel the eggs and dice.
• Add the potatoes, eggs and diced pickles to the bowl with the dressing. Gently toss the potatoes until well coated.
• Cover and chill in the fridge for at least 1 hour before serving.

INSTANT POT® POTATO SALAD

Steps:

• Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
• Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
• Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

DILL PICKLE POTATO SALAD

Steps:

• Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.