Instant Pot Potato Salad (Easy, Creamy, Rich)

pressurecookrecipes.com

Sue Marie

NOTE: low pressure = eggs did not cook through (*see notes)

3 ⅓ lb russet potatoes , peeled, cut into 1 inch cubes

3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar , divided

2 ½ teaspoons fine table salt

4 cups (1L) cold water

subheading: Dressing Ingredients:

3 (200g) large eggs , hard boiled and finely chopped

1 (102g) small red onion , finely diced

1 (55g) dill pickle or cornichon , finely diced

3 (120g) stalks celery , finely diced

8 to 10 stems fresh dill , finely chopped

1 cup (250g) full fat mayonnaise

1 tablespoon (15g) whole grain mustard

1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar

½ teaspoon garlic powder

Kosher salt and ground black pepper to taste

subheading: Tools:

Instant Pot Pressure Cooker

subheading: Don't Miss This!:

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Note: Ingredients may have been altered from the original.

Directions at pressurecookrecipes.com

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