Cooktop Cove: How to make Instant Pot dill pickle potato salad
By Robin Donovan
For some people, potato salad isn’t potato salad without a hearty dose of dill pickle bits or relish. If you're one of those people, this is your recipe. It’s a classic potato salad with a creamy mayonnaise-based dressing, lots of diced dill pickle and minced fresh dill. Diced celery and red onion give it color and crunch.
You might notice there's a secret ingredient here. It’s the pickle brine (the juice from the pickle jar). Just a splash of it tossed with the warm potatoes infuses the whole dish with subtle but impossible-to-miss dill pickle flavor.
Instant Pot Dill Pickle Potato Salad
10
10 minutes, plus 1 hour to chill
0 minutes, plus 15 minutes to come to pressure
1 hour and 25 minutes
3 pounds russet potatoes, peeled and cut into cubes
4 cups water
1 tablespoon kosher salt, plus additional for seasoning
1 tablespoon dill pickle brine (from the jar of pickles)
2 dill pickles, finely diced
2 celery stalks, diced
1 small red onion, finely diced
Freshly ground black pepper
¾ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons minced fresh dill
Place the potatoes in the Instant Pot and add the water and salt.
Close the lid of the Instant Pot and turn the valve to the sealing position. Choose high pressure and set the timer for 0 minutes (the potatoes will cook enough in the time it takes for the pot to come to pressure.)
As soon as the cooking time is up, quick release the pressure. Drain the potatoes.
Transfer the potatoes to a large mixing bowl and toss them with the pickle brine. Let stand until cool, about 15 minutes.
Add the pickles, celery, onion, mayonnaise, mustard and dill to the potatoes. Fold gently to mix. Season with salt and pepper to taste.
Cover and refrigerate for at least 1 hour before serving. Serve chilled or at room temperature.