Do you want to be the hit at your next party or pot luck? I have a fast & simple recipe for a Potato Salad that will impress your guests. This recipe is naturally gluten free and dairy free. This recipe is easy to make substitutions as well. All you need is an Instant Pot, a few key ingredients and less than 15 minutes of your time.
Ingredients/Supplies
Instant Pot Pressure Cooker
4 raw eggs
2 lbs of cubed potatoes (use potatoes of your preferences I use yellow & red)
1 cup water
chopped onion (any variety, your choice)
1 tbsp pickle juice
1 tbsp mustard
salt & pepper to taste
1/2 - 1 cup of Mayo
Directions
Place the cubed potatoes in the Instant Pot.
Place the 4 raw eggs on top of the potatoes.
Add 1 cup of water to the Instant Pot.
Close lid and make sure to set to sealed.
Turn on Instant Pot and set for 6 minutes on Manual mode.
When timer goes off, do a 5 minute natural release, then a quick release.
Put the eggs in an ice bath in a separate bowl.
Drain and remove potatoes from the Instant pot to a large bowl.
Remove Eggs from ice bath and peel (you will notice the shell just falls off).
Chop 3 of the eggs (reserve the final egg for a garnish).
Combine chopped egg, onion, pickle juice, mustard, salt & pepper, and mayo to the bowl with the potatoes. Stir well. Garnish with egg slices and a dash of onion.
Refrigerate until ready to serve.
If you have a minute, head on over to Facebook, to watch my short video of me creating this recipe.
