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Deviled Egg Potato Salad

Deviled Egg Potato Salad

Comforting potato salad
Print Recipe
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 6 Eggs. Hard cooked in Instant Pot. Add 1 cup water, 6 eggs on a rack. Cook on high pressure for 4 minutes. Let pressure release naturally. Eggs peel easily.
  • 3 Potatoes. Large cubed. Cook in Instant pot with 1 cup water on high for 5 minutes.
  • 1 cup Mayo Not miracle whip
  • 1/4 cup Mustard
  • 1/4 cup Pickle or Zucchini relish
  • 1 tbsp Vinegar
  • 1/4 cup Green Onion, minced
  • 1/4 cup Celery, thinly sliced
  • 1-2 tbsp Sugar, to taste
  • Paprika, for garnish
  • Celery, thinly sliced to taste

Equipment

  • 1 Instant Pot

Method
 

  1. Place eggs on a rack in Instant Pot with 1 cup water. Cook on high pressure for 4 minutes with natural pressure release. Remove eggs and let cool. Drain water.
  2. Cut potatoes into large pieces. Place in Instant Pot with 1 cup water. Cook on high pressure for 5 minutes. Manual release pressure. Then potatoes should be el dente.
  3. Slice eggs in half. Remove yolks into a separate bowl. Cut whites into bite size pieces.
  4. To the yolks, add mayo, mustard, and relish. Stir until smooth.
  5. Add potatoes and egg whites. Gently mix until combined.
  6. Garnish with paprika and celery slices.