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.
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
|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 ground black pepper|
|Fresh parsley, for garnish|
Things To Grab
- 8-quart Instant Pot or pressure cooker
- 2 medium bowls
- Large serving bowl
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.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 105mg
- Sodium: 210mg
- Total Carbohydrates: 22g
- Protein: 6g
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