Instant Pot Best Potato Salad

4 lbs of potatoes cut into large, 1-inch chunks (NOTE: I suggest using 2 lbs of white or Yukon Gold AND 2 lbs of red, rinsed with the skin on and any early indents of sprouts cut off. If using Russet or Idaho potatoes, peel the skin off.)

5 large eggs

2 cups of mayonnaise

2 tbsp of Russian or Thousand Island dressing (if using Russian, make sure it’s the lighter kind and not red as some brands vary - I like using Ken’s Steakhouse Russian)

1 tbsp of dijon mustard (like Grey Poupon)

1 tbsp of yellow mustard (NOTE: even if you hate mustard, I suggest using it. You will not taste it specifically but it will make the dressing taste amazing with how it cuts in flavor when combined)

1 tbsp of apple cider vinegar

½ to 1 cup of sweet relish (but you can use finely chopped dill or kosher pickles if you prefer)

½ tsp of paprika

½ tbsp of celery seed (not the same as celery salt)

1 bunch of scallions, chopped (if you’d rather use celery, use about 3 ribs of it and dice but I prefer scallions for the crunch)

¼ cup of dill, ripped up into small pieces (plus more for garnish, if desired)

2.8 oz jar of Hormel Real Bacon Pieces OR 6 strips of cooked bacon, diced into small pieces (optional)

1 cup of shredded cheddar cheese (optional)

Directions at pressureluckcooking.com

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