Instant Pot Potato Salad

Name: Instant Pot Potato Salad
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: 3 1/3 lb russet potatoes (, peeled, cut into 1 inch cubes); 3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar (, divided); 2 1/2 teaspoons fine table salt; 4 cups (1L) cold water; 3 (200g) large eggs (, hard boiled and finely chopped); 1 (102g) small red onion (, finely diced); 1 (55g) dill pickle or cornichon (, finely diced); 3 (120g) stalks celery (, finely diced); 8 – 10 stems fresh dill (, finely chopped); 1 cup (250g) full fat mayonnaise; 1 tablespoon (15g) whole grain mustard; 1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar; 1/2 teaspoon garlic powder; Kosher salt and ground black pepper to taste

Instant Pot Potato Salad was pinched from <a href="https://www.pressurecookrecipes.com/instant-pot-potato-salad/" target="_blank">www.pressurecookrecipes.com.</a>

INGREDIENTS

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3 1/3 lb russet potatoes (, peeled, cut into 1 inch cubes)

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3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar (, divided)

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2 1/2 teaspoons fine table salt

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4 cups (1L) cold water

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3 (200g) large eggs (, hard boiled and finely chopped)

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1 (102g) small red onion (, finely diced)

•

1 (55g) dill pickle or cornichon (, finely diced)

•

3 (120g) stalks celery (, finely diced)

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8 – 10 stems fresh dill (, finely chopped)

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1 cup (250g) full fat mayonnaise

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1 tablespoon (15g) whole grain mustard

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1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar

•

1/2 teaspoon garlic powder

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Kosher salt and ground black pepper to taste

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