Instapot Potato Salad
Cooking Instructions
- 1
Peel and cube potatoes. Place on trivet in Instapot, add a cup of water, and pressure cook for 3 minutes. Quick release pressure when finished. Cool potatoes in freezer while preparing remaining recipe.
- 2
Place eggs on trivet in Instapot. Add a cup of water and pressure cook for 5 minutes. Natural release pressure for 5 minutes, quick release the remaining pressure, then place eggs in ice bath for at least 5 minutes. Peel eggs, separate whites from yolk and dice all whites.
- 3
Place Miracle Whip, sour cream, mustard, and egg yolks in stand mixer and mix until smooth. Add chives, vegeta, and other spices to taste.
- 4
Mix in diced onions, celery, and egg whites. Fold mixture into bowl with cooked potatoes.
- 5
Refrigerate overnight.
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