Pour water in bottom of an 8-quart Instant Pot or pressure cooker. Add potatoes; place eggs on top. Lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE for 12 minutes.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Why Hy-Vee One Step? For each One Step purchase, you're giving back to the community. So, when you make our recipe, not only do you get to enjoy perfectly pressure-cooked potatoes and eggs in this potato salad recipe, but you can also feel great about your purchase.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. water | ||
| 3 lbs. Hy-Vee One Step russet potatoes, peeled and chopped into 3/4-inch cubes | ||
| 6 Hy-Vee One Step large brown eggs | ||
| 1 c. Hy-Vee mayonnaise | ||
| 3 tbsp. Hy-Vee Select sweet relish | ||
| 1 tbsp. Hy-Vee yellow mustard | ||
| 1 c. Hy-Vee Short Cuts chopped red onions | ||
| 2 stalk(s) celery, sliced | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| Fresh parsley, for garnish |
Things To Grab
- 8-quart Instant Pot or pressure cooker
- 2 medium bowls
- Ice
- Large serving bowl
- Whisk
Directions
Place towel over release valve; move to VENTING position to release pressure. Carefully remove lid, allowing steam to escape.
Transfer eggs to a large bowl of ice water to cool. Drain potatoes and transfer to a large bowl. Cool in refrigerator.
Peel and discard shells from eggs; chop into large pieces and add cooled potatoes. Whisk together mayonnaise, relish, and mustard. Stir in onions and celery; season to taste with salt and pepper.
Add mayonnaise mixture to potato mixture; gently toss to coat. refrigerate until serving. To serve, garnish with additional black pepper and parsley, if desired.
Nutrition facts
Servings
260 Calories per serving
1/2 cup
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 105mg
- Sodium: 210mg
- Total Carbohydrates: 22g
- Protein: 6g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 6%
0%
Potassium 10%
Recipe Source:
Hy-Vee Monthly Ad April 2021