Potato Salad with Onions

Serves 8 in about 39 minutes. A pressure cooker recipe built around med potatoes bite-sized and sour cream.

Ingredients

• 1 cup water (for the instant pot)
• 8 med potatoes, cubed in bite-sized pieces. i don't peel mine
• 5 eggs
• 1 ¼ cups mayonnaise
• 1 tablespoon yellow mustard
• 1 ½ tablespoons dill pickle juice
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 1 small sweet onion (finely chopped. walla walla or vidalia are great!)
• ½ cup cooked chopped bacon
• 1 cup shredded cheddar cheese
• ¼ - ½ cup sour cream (reduce mayo)
• ½ cup green onions, sliced

Method

1. Put the water in the pressure cooker (make sure the liner is in it!). Plug in the pot and press the "Sauté" button. Continue with recipe prep as the water warms up. This helps your pressure cooker get up to pressure faster.
2. Stir in cubed potatoes to a mesh colander or basket that is safe to cook in, and can hold all of the potatoes. Set the whole eggs directly on top of the potatoes as they will cook together.
3. As soon as the water in the pressure cooker is starting to simmer, very carefully set the basket of potatoes/eggs in the pot and close the lid, turning the steam release knob to the "Sealing" position.
4. Then turn the pot off by pressing the "Keep warm/Cancel" button.
5. Press the Manual button and use the + /- button to adjust cook time to 4 minutes.
6. While the IP is doing its magic, put all of the dressing ingredients, including the onion, in a bowl and whisk together. Taste to see how you like it and adjust seasonings to your liking.
7. When the cook cycle has finished, turn the pot off and turn the steam release knob to the Venting position to Quick Release the steam/pressure. Once the pressure is released and the pin drops, open the lid facing away from you so you don't get a face full of steam!
8. Take out the eggs using tongs, and put them in the bowl of ice water. Then carefully take out the basket of potatoes.
9. To cool the potatoes faster, spread them out on a baking sheet in a single layer and stir them a few times. That helps a lot.
10. Peel the eggs and chop them to the size you want.
11. Put the cooled potatoes into a large bowl, pour the dressing on and stir. Stir in the chopped eggs, bacon, cheese, sour cream, and green onions, if using, and fold them in.
12. Refrigerate salad for a couple of hours, if you can wait that long, and serve!

More instant pot ideas are in the instant pot collection.