Ingredients

The following ingredients have 4 Servings
  • 4 cups russet potatoes- (peeled and cubed into 1 inch chunks)
  • 2 eggs
  • 1 cup mayonnaise
  • 1 tablespoon distilled vinegar
  • 1/2 cup celery (finely diced)
  • 1/4 cup onion (finely minced)
  • 1 1/2 teaspoons salt

Instruction

  • Pour 1 1/2 cups cold water into the inner pot of the pressure cooker.
  • Add in a steamer basket. Place cubed potatoes in the steamer basket. Gently nestle the eggs on top of the potatoes. (I typically make 4 eggs instead of 2, just in case any crack.)
  • Close the pressure cooker and be sure to check to see if the vent knob is sealed.
  • Cook on HIGH pressure for 4 minutes. Select the manual or pressure cook and use the plus or minus buttons to adjust the timer to 4 minutes.
  • Once the cooking time has elapsed, allow pressure to release naturally for 4-5 minutes. Then do a quick release of pressure.
  • Remove the eggs and place them into ice water. Remove potatoes from Instant Pot and let cool slightly while you prepare the potato salad dressing.
  • To prepare the potato salad dressing, mix together mayonnaise, salt, vinegar, onions, and celery until well combined in a large mixing bowl.
  • Peel two of the hard-boiled eggs, and cube them into bite-size pieces. Add the eggs to the mayonnaise mixture and gently combine.
  • Add the potatoes and gently fold the potatoes into the mayonnaise mixture, until the dressing is evenly distributed through the potatoes.
  • Refrigerate for at least 60 minutes before serving, best after 2-3 hours.