Instant Pot Potato Salad

By kristentirrell

Ingredients

• 2.5 pounds red potatoes, peeled & cubed (or russet potatoes if you prefer)
• 1 1/2 cups water
• 4 large eggs
• 3/4 cup real mayonnaise
• 1/4 cup sour cream
• 1 tablespoon mustard
• 1 tablespoon dill pickle juice
• 2 ribs celery, chopped
• 1/2 onion, chopped
• 2 tablespoons fresh chopped dill (optional but yummy!)
• salt & pepper to taste

Details

Adapted from hip2save.com

Preparation

Step 1

Place the steamer basket inside the pressure cooker and add water, potatoes, and then eggs.

Set pressure cooker for 4 minutes on high pressure. (If you own an Instant Pot like me, just press the manual button and then set time to 4 minutes.)

Do a quick release on pressure cooker and remove potatoes and eggs and let cool.

Make a dressing of mayo, mustard, sour cream, dill pickle juice, fresh dill, salt, and pepper.

Peel and chop eggs.

Mix celery, onion, potatoes, chopped egg, and dressing in a large bowl.

Garnish with a little paprika and more fresh dill if desired.

Chill for an hour or two before serving.