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instant pot quick potato salad

4.7

(45)

www.pressurecookingtoday.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 4 minutes

Total: 2 hours, 20 minutes

Servings: 8

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and eggs. Lock lid in place, select High Pressure, 4 minutes cook time, and press start.

Step 2

When the cook time ends, turn off pressure cooker and do a quick pressure release. When the pressure valve drops, carefully remove the lid.

Step 3

Remove the steamer basket from the pressure cooking pot. Put the eggs into ice-cold water to cool. Allow the potatoes to cool separately.

Step 4

In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add the cooled potatoes and gently mix the mayonnaise mixture into the potatoes.

Step 5

Peel and dice three of the cooled eggs and stir into potato salad. (If needed, add more mayonnaise to achieve desired consistency.) Add salt and pepper to taste.

Step 6

Chill at least one hour before serving. Just prior to serving, top with slices of remaining hard-boiled egg.