Fill the bottom of an 8-quart Instant Pot with water. Add potatoes to Instant pot and top with eggs. Place lid on Instant Pot and pressure cook on HIGH for 13 to 15 minutes.
Why Hy-Vee One Step potatoes? For every 5-lb. bag purchased, Hy-Vee donates to build community gardens. So not only do you get to enjoy perfectly pressure cooked potatoes and eggs in this classic potato salad recipe, but you can also feel great about your purchase.
Servings and Ingredients
|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||small white onion, chopped|
|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
After potatoes and eggs are done cooking, turn the steam valve to let the steam escape. Once pressure has been released, remove lid and place eggs into a bowl filled with ice water and drain potatoes. Place potatoes in a large serving bowl in the refrigerator; cool.
Remove egg shells by gently tapping the egg against a cutting board or another hard surface, creating a fine network of cracks. Gently peel the egg shell away from the hard boiled egg. Chop egg into large pieces and place toss with potatoes. Place bowl back into refrigerator until completely cooled.
In a medium bowl, whisk together mayonnaise, mustard, and relish until well combined. Stir in onion and celery; season with salt and pepper.
Pour mayonnaise mixture into cooled potato and egg mixture. Gently toss to coat. Refrigerate until ready to serve. Just before serving, garnish with fresh parsley, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 105mg
- Sodium: 210mg
- Total Carbohydrates: 22g
- Protein: 6g
Hy-Vee Test Kitchen