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