Instant pot Potato Salad

Name: Instant pot Potato Salad
Cuisine: American
Ingredients: 3 lbs baby red potatoes, peeled, 1" dice; 4 eggs; 1 cup water; 2 cup mayo; 2 cup celery; 2/3 cup green onions, mostly green tops, sliced; 2 tsp mustard seed; 1/2 tsp celery seed; 1 tsp season salt; 1/2 tsp salt; 2 tsp sugar; 1/2 tsp pepper; 4 tbls white vinegar

Dee Mack @cook_4709597

Instant pot Potato Salad

Dee Mack @cook_4709597

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Ingredients

3 lbsbaby red potatoes, peeled, 1" dice
4eggs
1 cupwater
2 cupmayo
2 cupcelery
2/3 cupgreen onions, mostly green tops, sliced
2 tspmustard seed
1/2 tspcelery seed
1 tspseason salt
1/2 tspsalt
2 tspsugar
1/2 tsppepper
4 tblswhite vinegar

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Steps

1

Wash, Peel and Cut potatoes, 1" dice
2

Add 1 cup water to the instant pot and place steamer basket inside. Add diced potatoes and place eggs on top of potatoes, lid on, seal the vent, and steam 8 minutes.
3

Quick release the steam. Allow potatoes to cool completely. Place the eggs in a bowl of ice water for 5 min. Peel and chop, then allow to cool more if still warm.
4

Mix remaining ingredients in a medium sized bowl. Add cooled, chopped eggs.
5

See mom tip...
6

In a large bowl, add potatoes, then pour dressing on top. Gently stir until all potatoes are covered.
7

Let potato salad chill overnight in the fridge
8

Mom tip: if you find yourself making this potato salad at 10 pm because that's the only time you have alone, and the potatoes are not cooled, I like to make the dressing, but keep it separate from the warm potatoes. Place both in the fridge overnight, then mix in the morning. It will still meld and be wonderful for lunch. 😉