A cool classic American side dish for family picnics, get-togethers, barbecues or anytime! With the electric pressure cooker, it'll take about 20 minutes from start to finish!
Course: Side Dish
Keyword: Instant Pot, Potatoes, Pressure Cooker
6medium russet potatoespeeled and cubed
¼cupfinely chopped onion
1tbspdill pickle juice
Salt and pepper to taste
Put the steamer basket in the pressure cooker inner pot. Add the water and potatoes. Add the eggs on top of the potatoes.
Lock lid in place, select High Pressure, and adjust cook time to 4 minutes.
While the potatoes and eggs are cooking, prepare the sauce: In a large bowl, combine the diced onion, mayo, pickle juice, and mustard. Mix until well blended.
When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the eggs and put into a bowl of cold water to cool. Remove the steamer basket with the potatoes from the pot.
Allow potatoes to cool for a few minutes.
Peel boiled eggs and add 3 eggs to a food processor and process until well blended. (Alternately, you can simply dice the 3 eggs.) Add processed eggs to the mayonnaise mixture and stir to combine.
For best results, refrigerate potato salad for a couple of hours or overnight. Store in covered container in the refrigerator.