The BEST & EASIEST Instant Pot Potato Salad

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Potato Salad is a must have for the summer! Normally you would use two burners on your stove to make this side dish, but with your Instant Pot this potato salad recipe takes up no room on your stove. This is the BEST and EASIEST Instant Pot Potato Salad recipe. You won’t heat up your house or take up room on your stove! Just cook everything in your Instant Pot and you are excellent to go. Enjoy!

~*~ FEATURED SUMMER LINKS ~*~
~ Crispy & delicious GRILLED TERIYAKI Chicken Wings
https://www.youtube.com/watch?v=YDCm_XPfH_o
~Jerrbear Blue Cheese Burger
https://www.youtube.com/watch?v=3PekNGkoDQU&t=177s
~BBQ Tequila Chicken Thighs
https://www.youtube.com/watch?v=4DgsMrhn644&t=27s

Recipe
3 pounds Yukon potatoes, chopped
5 big eggs
1 cup water
1 cup mayonnaise
3 dill pickles, chopped
½ red onion, chopped
2 radishes, minced
2 tablespoons apple cider vinegar
2 tablespoons pickle juice
2 celery stalks, chopped
3 tablespoons yellow mustard
1 cup black olives (or to taste, we love them)
¼ cup milk (you can use almond milk)
Salt and pepper

Garnish
2 green onions, chopped

Direction
*put the trivet in Instant Pot (IP)
*Add water and chopped potatoes in the IP, set the eggs on the top of potatoes.
*Close the lid and seal the vent, set high pressure (or manual) for 4 minutes.
*fast release until the pressure is out.
*Remove the eggs and put into an ice bath.
*Drain the water from the pot
*Drizzle the pickle juice, vinegar and salt/pepper to the potatoes
*When the eggs are cool, peel. Then separate yolks and the egg whites
*Slightly chop the eggs whites keeping chunky
*Mash the egg yolks with a fork. Add mayonnaise, milk, mustard. Mix until blended together to make sauce.
*Pour sauce over the potatoes
*Add chopped egg whites, celery, onion, pickles and olives. Stir until combined.
*Garnish with green onion
*Refrigerate for at least an hour ( if your family can wait that).

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