30 Mins- Cool for 2-3 hours
How to Make
With Instant Pot:
Pressure Cook Eggs with 1 Cup water for 4 minutes in instant pot, immediate release.
Remove from pot and cool eggs in cold water.
While eggs cook, peel and chop potatoes
Add peeled, chopped potatoes to the instant pot and cover in water. Cook on manual pressure for 5 min, with an immediate release. Remove from pot and drain. Cool potatoes by placing in a colendar in the fridge for 30 mins-1 hour.
(Without Instant Pot: Boil Eggs on the stove for 10-12 minutes, drain and set to cool in cool water. Then cover potatoes in water and boil on the stove for 10-12 minutes until soft)
While cooking the potatoes chop the onion, pickles, celery and peel the eggs. When eggs are cooled, chop the eggs into small pieces.
Mix the mayo, mustard, pickle juice, salt and pepper to make the sauce.
When the potatoes are cooled mix the potatoes, chopped ingredients and the sauce. Set in fridge to cool for 2-3 hours. Enjoy!
6 Peeled Russet Potatoes
1/3 Cup Chopped Onion
5 Dill Pickle Spears (I perfer Klaussen)
2 Celery Stalks (optional)
1 1/4 cups Mayo
1 Tbsp Mustard
1/2 Tbsp Pickle Juice
1/2 Tsp Salt
1/4 Tsp Fresh Ground Black Pepper