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INSTANT POT  POTATO SALAD

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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