INSTANT POT POTATO SALAD
Ingredients
– Russet potatoes – Water – Eggs – Dill pickles – Mayonnaise – Salt, pepper, and paprika
Cook potatoes and eggs
1
Add water and steamer basket to Instant Pot. Pour potatoes in steamer basket and place eggs on top.
Chop pickles
2
While the potatoes and eggs are cooking, chop pickles.
Create dressing
3
Mix mayo and pickle juice to create dressing.
Cool eggs and potatoes
4
Once the eggs and potatoes are done, allow both to cool.
Combine chopped ingredients
4
Chop the eggs and add all of the chopped ingredients to a large bowl.
Mix
5
Gently fold in the mayo and season with salt, pepper, and paprika. Refrigerate for 1 hour.
Get the full recipe at ashcroftfamilytable.com