This Instant Pot Potato Salad is perfect to serve at your next Summer get together.
Ingredients:
6 Medium Yukon Gold Potatoes
3 Large Eggs
1 1/2 Cups of Water
1 Full Shallot or 1/4 Cup Finely Chopped Onion
2 Tablespoons Finely Chopped Fresh Parsley
1 Tablespoon Mustard
1 Tablespoon Dill Pickle Juice
Salt & Pepper to Taste
Smoked Paprika (Optional)
Step 1:
Place the steamer basket in the Instant Pot. Add peeled and cubed potatoes, eggs, and water. Put the lid on, select
High Pressure and set to 4 minutes.
Step 2:
You're going to quick release the Instant Pot when it beeps. Carefully remove the lid and your steamer basket. Place the eggs into a bowl of ice water to cool and set the potatoes aside on a plate.
Step 3:
In a large bowl combine mayonnaise, mustard, pickle juice, diced shallot (or onion), and parsley. Peel and dice the eggs. Add cooled potatoes and diced eggs to your mayonnaise mixture and gently stir. Add salt and pepper to taste, then mix. Top with a couple shakes of smoked paprika (optional).
Step 4:
Cover and place in the refrigerator to chill for at least 1 hour before serving. Enjoy!
Prep Time: 10 minutes Cook Time: 4 minutes Mixing Time: 6 minutes
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