delicious
BY CHEF SAVVY
COOK POTATOES
1
Add cubed potatoes to the Instant Pot and top with eggs. Pour in water and close the lid. Pressure cook on HIGH pressure for 4 minutes.
ICE THE EGGS
2
Once all the steam has released, open the lid & transfer the eggs to a bowl filed with ice and cold water. When the eggs are cool enough to handle peel and separate the egg yolks from the egg whites.
MAKE DRESSING
3
Next, add the egg yolks to a bowl and add mayo, mustard, vinegar, paprika, and pickle juice. Mix until the dressing is smooth.
COMBINE SALAD
4
Drain the potatoes and add them to a large bowl. Add the pickles, red onion, parsley, chopped up egg whites and the dressing.
CHILL & SERVE
5
Toss to combine and season with salt and pepper to taste. Store in the refrigerator for 2 hours to cool down then serve!
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