Easy Instant Pot Potato Salad
Peel and chop 6 russet potatoes. Place them on the trivet (or in a steamer basket). Add 4 eggs on top. Pour in 1 cup water. Pressure cook 4 min.
1
Allow a 5 min natural release. Drain water. Chop eggs, add 1/4 c celery. Mix: 3/4 c Mayo, 3 tsp mustard, 1 Tbsp sugar, 1 Tbsp vinegar, + S&P.
2
Stir gently to combine. If desired, reserve one egg for garnish. Sprinkle with paprika.
3
Refrigerate to chill. Serve and enjoy!
4
Visit Margin Making Mom for full printable recipe and more easy Instant Pot recipes!
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.