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white bowl filled with pimento potato salad topped with hard boiled eggs
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Pimento Potato Salad

This Pimento Potato Salad is a southern twist on this classic side dish. It's creamy, filled iwth tender potatoes, and a nice pop from color from the pimentos.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Side Dish
Cuisine: American
Servings: 12 Serving
Calories: 300kcal
Author: Wendy

Equipment

  • large pot or dutch oven
  • knife and cutting board
  • colander
  • Serving Bowl

Ingredients

  • 5 pounds russet potatoes scrubbed, peeled, and diced in 1 to 2 inch pieces
  • 2 eggs
  • ½ cup dill relish
  • 4 ounces diced pimentos
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1 cup mayonnaise
  • 1 tablespoon prepared mustard
  • Salt and pepper to taste
  • Paprika for garnish

Instructions

  • Place the diced potatoes and eggs into a stockpot and fill with water to about 1 inch over the potatoes and eggs. Add salt to the water according to your preference.
  • Over medium-high heat, bring the water to a boil. Reduce heat to medium and boil for 8 to 12 minutes or until the potatoes are fork-tender.
  • Remove the eggs and place in a bowl of ice water.
  • Place potatoes in a colander to drain.
  • Pour the dill relish and pimentos over the top. Allow the potatoes to cool for 10 minutes before transferring to a mixing bowl.
  • Peel the eggs and dice them. Add the eggs and remaining ingredients to the potatoes and stir gently to mix.
  • Garnish with a sprinkle of paprika over the top.
  • Best served cold after the flavors have mingled in the refrigerator but can be served warm.

Notes

If you prefer to cook your potatoes in the Instant Pot here are the instructions for that. 
  1. To the liner, add the manufacturer’s recommended water amount for bringing the electric pressure cooker to pressure, typically 1 to 1 ½ cups. Place a steamer basket into the electric pressure cooker liner.
  2. Sprinkle diced potatoes with salt. Add to the steamer basket. Place the eggs on top of the potatoes. If you do not have a steamer basket, use a mesh trivet or the pot in pot method to avoid the burn message.
  3. Seal the pressure cooker lid and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for ZERO minutes. After the pressurizing cycle is complete, switch the valve to venting for a quick pressure release.
 
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes. 

Nutrition

Serving: 1Serving | Calories: 300kcal | Carbohydrates: 37g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 35mg | Sodium: 459mg | Potassium: 832mg | Fiber: 3g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 2mg