Homemade potato salad can be a pain when you have to boil both potatoes and eggs. You have different timers. You dirty up several dishes. Fortunately, the Instant Pot® allows you to cook your potatoes and eggs in the same pot in just minutes. When it’s this easy to make something so perfect, you’ll quickly find that this recipe becomes your go-to picnic side dish.
• Hands-On Time: 10 minutes
• Cook Time: 5 minutes
1 Place potatoes in the Instant Pot®. Add broth. Nestle the eggs in the potatoes. Lock lid.
2 Press the Manual button and adjust time to 5 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
3 Transfer eggs to an iced water bath by placing 8–10 ice cubes in a medium bowl filled with about 1 cup of water leaving enough room to add eggs. Drain potatoes and set aside.
4 In a medium bowl, combine mayonnaise, vinegar, yellow mustard, celery, onion, dill relish, salt, celery salt, smoked paprika, and black pepper. Peel eggs and dice. Add to mayonnaise mixture. Add potatoes. Carefully toss.
5 Refrigerate lidded until ready to serve chilled.