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.
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.
Stir gently to combine. If desired, reserve one egg for garnish. Sprinkle with paprika.
Refrigerate to chill. Serve and enjoy!
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