Ingredients

The following ingredients have 6 Servings
  • 1.5 lbs red potatoes (small - baby size, if larger cut in half so they're bite size)
  • 5 eggs
  • 1/2 c onion (diced)
  • 1/2 c celery (diced)
  • 1 pickle (whole, dill, diced)
  • 3/4 c mayonnaise
  • 3 tbsp mustard (or more depending on your taste)
  • 1/2 c bacon (precooked, diced, optional)

Instruction

  • Add 2 c. of water to the bottom of your Instant Pot.
  • Place your 2 tier vegetable steamer inside with the legs down so it isn't resting on the bottom of the pot.
  • Close the top tier and place your baby size red potatoes on that level. If they don't fit in the space between the two levels just cut them in half so they all cook evenly.
  • Open top tier and place eggs there (white is best, easier to peel)
  • Close lid and steam valve and set to manual, pressure, high, for 5 minutes.
  • Do a natural release for 5 minutes and then release the rest of the steam.
  • Remove entire 2 tier vegetable steamer from pot and set aside.
  • Put potatoes in a bowl to cool, and then cut into 4-6 pcs each when cool.
  • Put eggs in a bowl and run cold water on them, remove shells and slice into small pieces.
  • Add cooled diced potatoes and egg into a bowl and add all other ingredients. Stir well until combined.
  • Can serve immediately, I prefer to put it in the fridge for at least an hour but either way is excellent.