Quick & Easy Potato Salad in the Instant Pot

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Onion
  • 1 tbsp Parsley
  • 5 Russet potatoes, medium

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 tbsp Dill pickle, juice
  • 1 cup Mayonnaise
  • 1 tbsp Mustard, ground

• Baking & Spices

  • 1 Salt/pepper

• Oils & Vinegars

  • 6 drops Dill essential oil

• Liquids

  • 1 1/2 cup Water

Found on thecentsableshoppin.com

Ingredients

• 5-6 Medium Russet Potatoes, peeled, and cubed
• 4 eggs
• 1 1/2 C. Water
• 1/4 C. chopped onion
• 1 C. Mayonnaise
• 2 Tbsp Dill Pickle Juice
• 1 Tbsp Ground Mustard
• 1 Tbsp Parsley
• 6 drops Dill Essential Oil (we use Young Living)
• Salt/Pepper to taste

Directions

• Put the steamer basket in the Instant Pot. Add water and then potatoes, with eggs. Lock lid, push Manual and High for 4 minutes. When the 4 minutes is up, quick release. Turn off the Instant Pot, and remove the lid. Put the eggs into ice water to cool immediately, and then dump the potatoes in a serving bowl and combine with the dressing ingredients. Once the eggs have cooled, peel all 4, then dice 3 to mix in the salad. Use the last one to garnish the top. Add salt/pepper and parsley - top with the remaining egg, and then refrigerate one hour before serving.