Description
Save yourself time and one less pot to wash by cooking your potatoes and eggs together and in the same pot. I heard about this hack and decided to try it out myself. Not only were the potatoes and eggs cooked perfectly, the shells slipped right off of the eggs, making this a breeze to put together. Feel free to change up the ingredients to suit your go-to potato salad recipe but I highly recommend using this method to cook your potatoes and eggs.
Ingredients
- 1 ½ cups water
- 2 pounds red potatoes, scrubbed and cubed
- 3 large eggs
- 2 stalks celery, chopped
- ¼ cup mayonnaise
- 2 green onions, chopped
- 3 tablespoons yellow mustard
- 1 tablespoon dill pickle relish
- 1 teaspoon paprika
- salt and ground black pepper to taste
Instructions
- Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
- Meanwhile
- combine celery
- mayonnaise
- green onion
- mustard
- relish
- and paprika in a large bowl. Stir until evenly combined.
- Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 1 hr 45 mins
Servings: 8