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Cut the baby potatoes into quarters.
Add 1 cup of water to the pressure cooker then add the potatoes into a steamer basket and place the eggs on top of the potatoes. If you don't have a steamer basket just put the potatoes on top of the water.
Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 4 minutes.
When the cook time time is up carefully open the steam release vent right away (quick release) and then remove the lid.
Place the eggs into a bowl of iced water and remove the potatoes from the pot and allow them to cool in the fridge.
Cut your peeled hard cooked eggs into smallish pieces and add to the bowl with the potatoes.
mix the mayonnaise with the salt, pepper, mustard, garlic powder, and dill pickles.
Add the mayonnaise mixture to the potatoes and egg and fold in together along with the chopped bacon. Serve chilled and garnish with green onions.