What?? Potato salad made in an Instant Pot??? Who knew?? Hard-boiling the eggs while cooking the potatoes at the same time is a magical experience and in no time, you’ve got homemade potato salad ready to go.
2 1/2 lbs red potatoes, peeled & cubed into 1″ cubes
1 1/2 cups chicken broth
4 large eggs
3/4 cup mayonnaise, I love Hellman’s Mayo
1/4 cup sour cream
1 Tbs. spicy brown mustard
1 Tbs. dill pickle juice
2 ribs celery, chopped
1 tsp. granulated onion
2 Tbs. chopped fresh dill or 2 tsp. dried dill
Kosher salt and freshly ground black pepper, to taste
Place the steamer basket into the Instannt Pot, then add the broth. Add the cubes potatoes to the steamer basket, then top the potatoes with the eggs; lock the Instant Pot lid into place.
Choose the high pressure setting for 4 minutes, bringing the Instant Pot up to full pressure. When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot.
Unlock and carefully remove the Instant Pot lid; immediately remove the hard-boiled eggs to a bowl of ice water. Drain the potatoes, placing them into a large bowl to cool.
Meanwhile, make the dressing by whisking together the mayo, mustard, sour cream, pickle juice, and fresh or dried dill; season dressing to taste with salt and pepper.
Peel and chop the hard-boiled eggs, combining them with the celery, onion, potatoes, and chopped egg in large mixing bowl; toss with the prepared dressing.
Garnish the potato salad with a little paprika and more dill, if desired. Chill for at least 2-3 hours before serving.