Ingredients

The following ingredients have 7 Servings
  • 2 1/2 pounds red or new potatoes, peeled and cubed
  • 1 1/2 cups water
  • 4 large whole eggs (still in shells)
  • Sauce:
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 ribs celery, finely chopped
  • 1/2 yellow onion, finely chopped
  • 2 tablespoons fresh dill, minced, optional
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pickle juice, optional
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground pepper, to taste
  • paprika, optional

Instruction

  • Place potatoes and whole eggs in instant pot and pour water over them.
  • Seal lid and cook on high pressure for 4 minutes, then release the pressure and let cool.
  • While potatoes are cooking, make sauce by whisking together mayonnaise, sour cream, mustard and pickle juice (if using) together in a large bowl.
  • Season with garlic powder, salt and pepper, then fold in celery, onion and dill, if using.
  • Once potatoes have cooled slightly, peel eggs and halve or dice, then add potatoes and eggs to sauce mixture.
  • Gently toss everything together until it’s all evenly coated and chill until ready to serve.
  • Top with fresh paprika or dill and enjoy.