Delicious Instant Pot Potato Salad

Delicious Instant Pot Potato Salad   

Total Time: 30 minutes                     Yield : 6 servings

Ingredients

3 pounds of yukon gold potatoes, peeled and cut into about 1 inch cubes

2 cups of water

4 large eggs

1 medium onion, finely diced

¾ cup mayonnaise

½ teaspoon dijon mustard

¼ cup dill pickle juice

1 tablespoon dill pickle relish

salt and pepper to taste

Directions

Add the water to the instant pot. Add the trivet that came with the pot and put the potatoes on it. Lay the eggs on top. Close the lid. Make sure the steam valve it set to closed. Set the instant pot to high pressure for 4 minutes. When the timer goes off quick release the steam. After the steam is released and the valve drops, carefully open the lid. Remove the eggs and put them in cold water. Carefully remove the potatoes and put in a medium size bowl. Let the potatoes cool. Peel the eggs and remove the yolks. Dice the egg whites. In a small bowl mix the mayonnaise with the egg yolks, onions, relish, pickle juice and mustard. Add the mayonnaise mixture and the diced egg whites to the cooled potatoes. Stir. Add salt and pepper to taste.  

Check this out. One of my newest and favorite Instant Pot Accessories ! I LOVE that the steam no longer hits my cabinets !

SteamMates Nelson Compatible with Instant Pot Accessories 6 qt 8 quart | Steam Diverter | Does Not Fit Lux Model | Redirect Steam on InstaPot Away From Cabinets | Fits Duo/Smart/Ultra/Viva/Nova