Chef savvy
Make this Instant Pot Potato Salad in just minutes using your pressure cooker.
01
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.
02
Transfer the eggs to a bowl filed with ice water. When the eggs are cool enough peel and separate the egg yolks from the egg whites.
03
Add the egg yolks to a bowl along with the mayonnaise, mustard, vinegar, paprika and pickle juice. Mix until the dressing is smooth and clump free.
04
Drain the potatoes and add them to a large bowl. Add the pickles, red onion, parsley, chopped up egg whites and the dressing.
05
Toss to combine and season with salt and pepper to taste.
Store in the refrigerator for 2 hours to cool down then serve!