Prep Time: 10 minutes | Cook Time: 5 minutes | Serves 3
3 medium russet potatoes, peeled and cubed
1 cup water
3 large eggs
1/8 cup finely chopped onion
½ cup mayonnaise
1 tablespoon finely chopped fresh parsley
½ tablespoon dill pickle juice
½ tablespoon mustard
Salt and pepper to taste
Pour a cup of water into the insert of the Instant Pot and place the steamer trivet inside.
Arrange the potatoes and eggs over the trivet.
Secure the lid and select the “Manual” function with high pressure for 4 minutes.
After the beep, do a Quick release and remove the lid.
Meanwhile, in a separate bowl combine onion, mayo, mustard, parsley, and pickle juice.
Add the cooked potatoes and mix gently with the mixture.
Peel all the eggs and dice to add to the mixture. Sprinkled seasoning on top and serve.
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