Ingredients

The following ingredients have 10 Servings
  • 2 lbs yukon gold or red potatoes (1-2 inch cubes)
  • 4 large eggs
  • 1 tbsp pickle juice
  • 1 tbsp white vinegar
  • 3 (1 cup) dill pickles (diced)
  • 2 large celery ribs (diced)
  • 1/3 cup red onion (finely chopped)
  • 1/2 cup yogurt (2% fat and higher)
  • 1/4 cup mayo
  • 1 tbsp yellow mustard (prepared)
  • 1 tsp salt
  • Ground black pepper (to taste)

Instruction

  • To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top followed by eggs. Cook on High Pressure for 4 minutes.
  • Release pressure immediately by turning valve to Venting, open the lid and transfer eggs to an ice bath. Drain potatoes, then drizzle them with pickle juice and vinegar right in Instant Pot, and stir. Remove inner stainless steel pot from the Instant Pot and set aside to cool off.
  • In the meanwhile, chop pickles, celery and red onion. Add them to the pot with potatoes.
  • Peel the eggs, chop egg whites and mash egg yolks with a fork. Add both to the pot with potatoes along with yogurt, mayo, mustard, salt and pepper.
  • Stir gently until combined, cover and refrigerate for a few hours to allow flavors to blend. Serve cold.