Instant Pot Potato Salad

Perfect cold summer dish 

INGREDIENTS

• 2-3 lbs. potatoes peeled and cut into fairly equal size pieces 1/2 – 3/4-inch chunks
• 1 cup mayonnaise 
• 2 Tbsp. vinegar
• 1 Tbsp. Yellow mustard
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. ground black pepper
• 1/4 cup finely chopped sweet pickles*
• 1/4 cup finely chopped onion*
• 2-3 hard-cooked chopped eggs* 
• * = optional

• DIRECTIONS

1. Place 1 cup of water in Instant Pot
2. Place peeled, cut potatoes and eggs in a wire mesh basket

3. Cook on high pressure for 6 minutes. I like soft potatoes, so I do 6 minutes, if you like firmer potatoes in your salad – you may want to adjust cook time down to 5 minutes.
4. Remove eggs from basket and place the basket of potatoes as soon as they are cool enough in fridge so they firm up. 
5. Peel eggs with ice water method, cut them up, and place them in the fridge with the potatoes 

Once the potatoes are thoroughly chilled (firm to touch):

Combine mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, eggs and any other options you chose and toss gently with a flexible rubber spatula, coating all the potatoes.

Chill for several hours to allow the mixture to blend. EAT!