Cook potatoes and eggs together in a single pot to make Instant Pot Potato Salad with Eggs. Done in less than 30 minutes and requires minimal clean-up. This is the perfect party food or summer side dish!
4 stalks celery
2/3 c mayonnaise
2 tbsp yellow mustard
2 tbsp pickle juice
1 tbsp apple cider vinegar
3 tbsp Italian parsley
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
Pour water into the Instant Pot and lower trivet or steamer basket into pot.
Place the cover on the pot and set timer to 5 minutes. It will take the IP around 11 minutes to build up pressure.
When cooking time is done, do a Quick Release (QR). Using a large slotted spoon, run the eggs under cold water so they stop cooking; peel and chop.
Transfer potatoes to a bowl and cool for 10 minutes. Add remaining ingredients, then mix well.
Replace the yellow mustard with a spicy or dijon variety for a different flavor.
For added crunch, add 1/2 cup finely chopped dill pickles.
Slim down the recipe by replacing half of the mayo with plain Greek yogurt.