Instant Pot Potato Salad
5 minutes to prepare serves 6-8
2 1/2 pounds red or new potatoes, peeled and cubed
1 1/2 cups water
4 large whole eggs (still in shells)
3/4 cup mayonnaise
1/4 cup sour cream
2 ribs celery, finely chopped
1/2 yellow onion, finely chopped
2 tablespoons fresh dill, minced, optional
1 tablespoon Dijon mustard
1 tablespoon pickle juice, optional
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
Place potatoes and whole eggs in instant pot and pour water over them.
Seal lid and cook on high pressure for 4 minutes, then release the pressure and let cool.
While potatoes are cooking, make sauce by whisking together mayonnaise, sour cream, mustard and pickle juice (if using) together in a large bowl.
Season with garlic powder, salt and pepper, then fold in celery, onion and dill, if using.
Once potatoes have cooled slightly, peel eggs and halve or dice, then add potatoes and eggs to sauce mixture.
Gently toss everything together until it’s all evenly coated and chill until ready to serve.
Top with fresh paprika or dill and enjoy.