So whether you’re heading to a backyard barbecue or just craving a batch of creamy, flavor-packed potato salad for yourself, this recipe is your new go-to. Simple ingredients, foolproof technique, and flavor that absolutely outshines the store-bought stuff.

Why You'll Love This Instant Pot Potato Salad Recipe

That’s right. The potatoes and eggs go in the pot TOGETHER. Brilliant, right? The dressing is bomb, too, loaded with ranch and pickles. It’s our favorite way to make potato salad. I’ve been developing Instant Pot recipes for years and this potato salad was so good I put it in my last cookbook!

Instant Pot Potato Salad Recipe Ingredients

• Russet or red potatoes
• Eggs
• Paleo-friendly Ranch Dressing
• Avocado oil mayonnaise
• Pickle juice
• Yellow or Dijon mustard
• Sea salt
• Black pepper
• Pickles

I LOVE ranch dressing in my potato salad.

I use my dry ranch dressing mix to whip up some quick dressing if I don't have some already made.

Lots of pickles are also my preference. As well as some pickle juice from the jar.

How to make Pressure Cooker Potato Salad

1. Place all of the potato cubes in the insert pot of your pressure cooker. Pour 1 ½ cups of water over the potatoes. Place the eggs on top of the potatoes, spaced apart.
2. Close the lid to your cooker, moving the steam release valve to "sealing" and set it to cook on high pressure for 5 minutes. When the pressure cycle is complete, manually remove the steam by moving the steam release valve to "venting".
3. Meanwhile, whisk together the ranch, mayonnaise, pickle juice, mustard, salt, and pepper. Set aside.
4. Fill a medium bowl with ice water. Set aside.
5. When the potatoes and eggs are finished, transfer the eggs to the ice water. Tilt the pot to allow the potatoes to mostly drain. Let them sit in the pot to cool for 5-10 minutes so they don't break up as easily when you scoop them out. Transfer them to a large serving bowl.
6. When the eggs are cool enough to handle, peel and chop them. Place the chopped eggs and diced pickles on top of the potatoes (don't stir yet). Pour the dressing over the whole thing and very gently stir so you don't mash up the potatoes. Taste, and adjust the salt if needed.
7. Serve immediately or chill in a lidded container until ready to serve. Keeps in the fridge for about 10 days.

Instant Pot Potato Salad Recipe Variations

If you're feeling adventurous, change up some of the ingredients!

Add a different salad dressing: My grandma uses thousand island in her salad! Try different kinds of ranch dressing, green goddess dresing, or even Italian dressing for some extra spunk.

Add some different seasonings: Throw in some fresh garlic or a teaspoon or two of your favorite spice blend, like Everything Bagel Seasoning.

Add some mix-ins: Adding some crispy bacon to potato salad would not be a horrible idea. Just sayin'. My grandma also puts tiny chunks of cheddar cheese in her potato salad! Chopped celery, sliced green onions, diced avocado, cubed ham or smoked turkey would be delicious, too. Something briny like pickled onions or Sauerkraut Recipe Easy would be delicious, too.

How to Serve Pressure Cooker Potato Salad

Serve this potato salad at room temperature or chilled as a refreshing dish alongside Grilled Chicken, Roast Chicken, Burgers, or Roast Beef. Garnish with fresh herbs like parsley or chives for a pop of color and added flavor.

How to Store Pressure Cooker Potato Salad

Keep any leftovers in a lidded container in the fridge for up to 5 days.

More Potato Salad recipes on Perry's Plate

I have a few other potato salad recipes on my site! None of them have a mayo-based dressing, if that happens to be something you prefer.

Roasted Potato Salad with Dill-Scallion Vinaigrette -- No boiling potatoes here either! Roasted potatoes are tossed with a tangy vinaigrette that's packed with fresh herbs and scallions. LOVE this one.

Hot German Potato Salad -- A twist on classic German potato salad loaded with crispy bacon & sauerkraut.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pressure Cooker Potato Salad FAQs

Instant Pot Potato Salad Recipe

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

An Instant Pot makes potato salad SO much easier! Cooking the potatoes and eggs TOGETHER is a great, time-saving shortcut! We love extra pickles ranch dressing in this salad.

Print

Ingredients

• 4 pounds Russet or red potatoes cut into 1 - 1 ½ inch cubes (peeling optional)
• 6 eggs
• ¾ cup Paleo-friendly Ranch Dressing
• ½ cup avocado oil mayonnaise
• ¼ cup pickle juice
• 2 Tablespoons yellow or Dijon mustard
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 1 ½ cup chopped pickles

Instructions

1. Place all of the potato cubes in the insert pot of your pressure cooker. Pour 1 ½ cups of water over the potatoes. Place the eggs on top of the potatoes, spaced apart.
2. Close the lid to your cooker, moving the steam release valve to "sealing" and set it to cook on high pressure for 5 minutes. When the pressure cycle is complete, manually remove the steam by moving the steam release valve to "venting".
3. Meanwhile, whisk together the ranch, mayonnaise, pickle juice, mustard, salt, and pepper. Set aside.
4. Fill a medium bowl with ice water. Set aside.
5. When the potatoes and eggs are finished, transfer the eggs to the ice water. Tilt the pot to allow the potatoes to mostly drain. Let them sit in the pot to cool for 5-10 minutes so they don't break up as easily when you scoop them out. Transfer them to a large serving bowl.
6. When the eggs are cool enough to handle, peel and chop them. Place the chopped eggs and diced pickles on top of the potatoes (don't stir yet). Pour the dressing over the whole thing and very gently stir so you don't mash up the potatoes. Taste, and adjust the salt if needed.
7. Serve immediately or chill in a lidded container until ready to serve. Keeps in the fridge for about 10 days.

Notes

Nat's Notes:

1. If you don't have an Instant Pot, boil the potatoes on the stovetop (separately) until they're fork tender. Cook the eggs in a separate smaller pot by bringing them to boil, then removing them from the heat, covering the pot and allowing them to sit for 12 minutes before transferring them to an ice bath.
2. I highly recommend adding some crispy bacon pieces to this salad.
3. I make my own ranch dressing using a homemade dry ranch mix. If you haven't tried it, it's pretty awesome.
4. You can also make your own avocado oil mayonnaise or find Primal Kitchen's mayonnaise.
5. If you live near a Trader Joe's, see if you can find their Dill Pickle Mustard. It's the bomb. Like, the best mustard I've ever had. And if you like pickle flavored things, you'll love it.

Recommended Products

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  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

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A few years ago we were visiting my parents and my mom had made Sloppy Joe's. My toddler was super excited...

"Want a Sloppy Joe!"

"You have a Sloppy Joe. See? It's right here."

"No! I want a Sloppy Joe!"

"Sweetie, this IS a Sloppy Joe."

"No! I don't want this," she said as she pulled off the top and bottom buns and handed them to me.

I realized, laughing, that we had been going so long without buns on our Sloppy Joe's that my youngest didn't remember life with buns. I wasn't sure whether to be a proud paleo mom or feel sorry for her. The older two, however, were in heaven with their spongy bread soaking up the Sloppy Joe sauce. Can you blame them?

Eating a Sloppy Joe with a lettuce cups became um... unnecessarily sloppy. Sometimes we put them on a bed of Sweet Potato Fries. (Hello, amazing.) And sometimes when I was craving something with more freshness I'd put it on a bed of lettuce, which later evolved into a full-blown salad topped with paleo Ranch and diced pickles.

And, if we're being honest here, shredded cheese.

My bestie's 4-year-old daughter calls them Salad Joe's. I really love that.

What's in a Sloppy Joe Salad?

I included a recipe down there, but a couple of the components are existing recipes on my blog, so I'll give you those first with some adaptations...

Best. Sloppy Joe's. Ever. Yes, the name is a bit presumptuous, but I stand by it. Also, there's no chopping involved.

Homemade Ranch Dressing - I use my Paleo Dry Ranch Seasoning and some avocado oil mayo. (But use homemade mayonnaise if that's your thing!)

Burger Sauce - If you're not a ranch person, this In N Out copycat burger sauce recipe is the bomb. SaveSave

For other hearty main dish salads, try my Grilled Chicken Salad or Grilled Caesar Salad next!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Salad Joe's (Sloppy Joe Salads)

Yield: Serves 6

Additional Time: 30 minutes

Total Time: 30 minutes

Sloppy Joe's for the paleo, gluten-free, or grain-free eater. We actually prefer them this way!

Print

Ingredients

• 1 batch of Sloppy Joe meat
• 2-3 heads of Romaine, chopped
• Paleo Ranch Dressing
• diced pickles

Instructions

1. To assemble the salads, spoon some warm Sloppy Joe meat over a bed of Romaine lettuce and top with a drizzle of paleo ranch dressing and some diced pickles.
2. That's it. :)

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Salad Joe's (Sloppy Joe Salad) appeared first on Perry's Plate.

Paleo Friendly Fish Nuggets

Fried Fish Nuggets Recipe Ingredients

For the fish:

• White fish, like cod or rockfish (wild-caught)
• Lemon
• Salt and pepper
• Arrowroot powder
• Ground flax
• All-purpose salt-free seasoning blend
• Dried dill
• Egg
• Almond or coconut milk
• Heat-safe oil for frying (coconut or avocado)
• Lemon wedges, for serving

For the tartar sauce:

• Paleo-friendly mayonnaise
• Pickles, diced small
• Pickle juice
• Lemon juice
• Stone ground mustard (regular mustard is fine, too)
• Fresh parsley or chives, minced
• Salt, to taste

How to Make Fried Fish Nuggets

1. Cut fish into 1 ½ inch chunks and place in a large bowl. Squeeze juice from the lemon over the fish and add a few generous pinches of salt and pepper (don't be shy). Toss it around with your hands until coated. Let it marinate for at least 15 minutes up to 2 hours.
2. Combine the ingredients for the tartar sauce and chill in an air-tight container until ready to use.
3. In a shallow bowl or plate combine the arrowroot, flax, seasoning blend (I used the Kirkland brand 22-seasoning blend), dill, and a ½ teaspoon of salt.
4. In another shallow bowl or plate, beat the egg and the milk together with a fork.
5. Begin breading fish by dipping it first in the beaten egg mixture, letting the excess drip off, and then into the dry mixture. Set them on a large baking sheet while you continue breading.
6. Add enough oil to just barely cover the bottom of a large skillet. Bring to medium-high heat. Add several pieces of fish to the skillet and cook, turning once or twice, until the sides are golden brown and the fish is cooked through. If they begin to brown quickly or the oil starts to smoke, reduce the heat to medium. Transfer fish to a paper-towel-lined plate to drain. Continue to fry fish in batches. If you like, place the fish in the oven on the lowest temperature setting to keep them warm.
7. Serve fish with tartar sauce and lemon wedges.

Tips For Making Fish Nuggets

1. Make sure your oil is hot before adding the fish. This is an important step to ensure this all goes smoothly. If your oil is hot enough it means the chances of the fish sticking to the pan is slim. I use a stainless pan when I do this, too. The oil should “shimmer” which means you’ll be able to see little waves moving around. And if you flick a few drops of water into the oil it should pop and sizzle quite a bit.
2. Don’t move your fish too much. Resist the urge to play with it. Trust me. During those first few minutes, the crust is forming which will make it easier to flip.
3. Try to only flip it once or twice. The more you flip and move it around, the more breading might come off.

Serving Fried Fish Nuggets

You can use these nuggets in my Fish Taco Bowls! They'd be great with that citrus crema and some Grilled Pineapple & Jalapeno Salsa -- and more like the breaded baja fish tacos. Mmm.

Click "print recipe" and add this to your meal plan next week! You could also pair this with some oven french fries for a fish and chips kind of meal!

Fried Fish Nuggets Recipe

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 45 minutes

These homemade fish nuggets will make you wonder why you ever ate frozen fish sticks. And you'll never go back. The tartar sauce is super easy, too!

Print

Ingredients

For the fish:

Toggle ingredient group

• 1 ½ pounds thick, white fish, like cod or rockfish (wild-caught)
• 1 lemon
• Salt and pepper
• ¾ cup arrowroot powder
• ¼ cup ground flax
• 1 Tablespoon all-purpose salt-free seasoning blend
• ½ teaspoon dried dill
• 1 large egg
• ¼ cup almond or coconut milk
• Heat-safe oil for frying (coconut or avocado)
• Lemon wedges, for serving

For the tartar sauce:

Toggle ingredient group

• 1 cup of homemade, paleo-friendly mayonnaise (see link below recipe)
• 2 large pickles, diced small
• 2 Tablespoons pickle juice
• 1 Tablespoon fresh lemon juice
• ½ teaspoon stone ground mustard (regular mustard is fine, too)
• 2 Tablespoons fresh parsley or chives, minced
• salt, to taste

Instructions

1. Cut fish into 1 ½ inch chunks and place in a large bowl. Squeeze juice from the lemon over the fish and add a few generous pinches of salt and pepper (don't be shy). Toss it around with your hands until coated. Let it marinate for at least 15 minutes up to 2 hours.
2. Combine the ingredients for the tartar sauce and chill in an air-tight container until ready to use.
3. In a shallow bowl or plate combine the arrowroot, flax, seasoning blend (I used the Kirkland brand 22-seasoning blend), dill, and a ½ teaspoon of salt.
4. In another shallow bowl or plate, beat the egg and the milk together with a fork.
5. Begin breading fish by dipping it first in the beaten egg mixture, letting the excess drip off, and then into the dry mixture. Set them on a large baking sheet while you continue breading.
6. Add enough oil to just barely cover the bottom of a large skillet. Bring to medium-high heat. Add several pieces of fish to the skillet and cook, turning once or twice, until the sides are golden brown and the fish is cooked through. If they begin to brown quickly or the oil starts to smoke, reduce the heat to medium. Transfer fish to a paper-towel-lined plate to drain. Continue to fry fish in batches. If you like, place the fish in the oven on the lowest temperature setting to keep them warm.
7. Serve fish with tartar sauce and lemon wedges.

If you're kiddos like fish they might like these recipes, too!

How to Store Fish Nuggets

Kid-Friendly Fish & Seafood Recipes

California Roll Sushi Bowls -- These were our Sushi Bowl Sunday favorite for months! For some variations, check the #sushibowlsunday hashtag on Instagram!

Easy Paleo Pad Thai -- I get literal shouts for joy when I tell them I'm making this. Jumping up and down and everything.

Chile-Lime Fish Taco Bowls -- Our kids love customizing their own bowls. I've even used leftover fish nuggets to make this for myself for lunch. (With taco night leftovers. I totally nailed leftovers for lunch that day.)

The post Paleo Fried Fish Nuggets appeared first on Perry's Plate.

I’ve made these sloppy Joes more times than I can count. It’s one of my auto-pilot recipes that I don’t have to think about. (We all need those!) Over the years, I’ve kept the heart of her recipe intact while making small tweaks to keep it fresh and weeknight-friendly. The result? A recipe that honors tradition but still feels right at home in today’s kitchens.

Serve it on a soft gluten-free bun, spoon it over roasted sweet potatoes, or pile it onto fries for the best version of chili fries you’ve ever had.

What is a Sloppy Joe?

A Sloppy Joe is a sandwich containing a tomato sauce-coated ground beef mixture. It often contains onion, Worcestershire and a small amount of sweetener, but not always. They’re typically a little messy to eat, hence the name.

The name is thought to have originated from a midwestern cook named Joe who added tomato sauce to his “loose meat” sandwiches.

Four Ways to Serve this Easy Sloppy Joe Recipe!

Easy Sloppy Joe Recipe Ingredients

First, this is a great recipe because the sloppy joe meat isn't overly sweet or fussy. You don't even need a knife for this.

For reals. No chopping anything. Not even onions. Or bell peppers. This is a green bell pepper free recipe.

And there's just a handful of ingredients. Most of them you probably have on hand already:

• chili powder
• dried onions
• ketchup
• mustard
• (here's the secret ingredient: ground sage)
• And no extra sugar. The only sugar is from the ketchup, which can be a pretty low amount depending on what kind you buy.

And second, it's my grandma's recipe. No, not Grandma Inez. My Grandma LaRue, who claims she's a "horrible cook." I sense that she doesn't enjoy cooking, but I have to disagree with her. In fact, two of my favorite family recipes come from her, my favorite chocolate cake.  And these Sloppy Joe's.

How to Make Sloppy Joes without Brown Sugar

1. Brown the beef in a large skillet over medium-high heat. If your beef is extra lean, you may want to add a tablespoon of oil to keep it from sticking to the pan. Drain off any oil, if needed.
2. Return pan to skillet and add the remaining ingredients plus water. Stir well and simmer over medium-low heat for about 10 minutes.
3. Serve with buns or lettuce leaves, shredded cheese, Sweet Potato Fries, and (our recommendation) pickles.

Serving this Sloppy Joe Recipe without Brown Sugar

I have to admit -- eating these as a lettuce wrap gives a whole new meaning to the word "sloppy."

Most of the time we make them easier to eat and turn them into Sloppy Joe Salads. Or "Salad Joe's". It's much easier to eat! I actually prefer to eat them over a pile of Sweet Potato Fries. Like chili fries, but better.

If you're not into salads, but still want these to be gluten-free, try serving the sloppy joe meat over a baked potato or baked sweet potato. Or with some jasmine rice. Or roasted cauliflower rice. Or in a bowl with assorted roasted vegetables. Sloppy Joe's definitely don't have to be confined to a bland hamburger bun. 

Grab a large skillet and go to town, guys. You wouldn't be disappointed if you doubled this recipe, either. Our little family has started eating a full batch, and I like having leftovers for a couple of days for lunches. 

You might be tempted to substitute ground turkey for the beef. I have a feeling that you'd be disappointed, my friends. The beef gives these a richness that ground turkey definitely doesn't have. And if you get grass-feed beef, it's much healthier than most ground turkey you find in the grocery store. 

If you're looking for a vegan version, try mushroom and cashew-based Vegan Sloppy Joes!

How to Store these Easy Sloppy Joes

Leftovers can be stored in the fridge for up to 4 days in an airtight container.SaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Frequently Asked Questions

Sloppy Joes without Brown Sugar

Yield: Serves 6

Additional Time: 30 minutes

Total Time: 30 minutes

Why are these the best Sloppy Joe's ever? Well, they're not overly sweet or fussy. You don't even need a knife. (Honest!) And eating it over a pile of sweet potato fries puts chili fries to shame.

Print

Ingredients

• 1 - 1 ½ pounds lean ground beef (organic, grass-fed, if possible)
• 1 15-ounce can tomato sauce (two 8-ounce cans are also fine)
• ½ teaspoon dried, ground sage
• 2 Tablespoons plain yellow mustard
• 2 Tablespoons ketchup (see note)
• 1 ½ teaspoons dried minced onion
• 1 teaspoon chili powder
• 1 teaspoon salt

Instructions

1. Brown the beef in a large skillet over medium-high heat. If your beef is extra lean, you may want to add a tablespoon of oil to keep it from sticking to the pan. Drain off any oil, if needed.
2. Return pan to skillet and add the remaining ingredients plus ⅓ cup of water. Stir well and simmer over medium-low heat for about 10 minutes.
3. Serve with buns or lettuce leaves, shredded cheese, Sweet Potato Fries, and (our recommendation) pickles.

Notes

Nat's Note:

1. If you'd rather not use ketchup, leave it out or replace it with a Tablespoon of honey to keep the sweetness.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Easy Sloppy Joe Recipe without Brown Sugar appeared first on Perry's Plate.