A creamy and flavorful Instant Pot Potato Salad with perfectly cooked potatoes and eggs, tossed in a delicious mayo-Dijon dressing.
Ingredients:
- 4 cups red potatoes, diced
- 1 cup water
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions:
Put potatoes that have been cut up into the Instant Pot
Put a steamer basket on top and add one cup of water
Put the eggs on the steamer basket
Put the lid on top and make sure it seals
Cook on high pressure for 4 minutes
Take the pressure off quickly and move the eggs to an ice bath
In a big bowl, mash the cooked potatoes
Once the eggs are cool, peel them and cut them up
Put mayonnaise, Dijon mustard, and apple cider vinegar in a different bowl and mix them together
Cut up the eggs, celery, and red onion and add them to the mashed potatoes
Pour the dressing over the potatoes and mix them together gently
Add pepper and salt to taste
Put chopped parsley on top of it
Put it in the fridge for at least two hours before you serve it
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