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Potato Salad
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 

Yield: 6 servings (3/4 cup per serving)

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Ingredients
  • 1 1/2 lbs. Yukon gold potatoes, peeled and chopped
  • 2 eggs
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup fat-free sour cream
  • 1/4 cup Dijon mustard
  • 1/4 cup dill pickles, chopped
  • 2 tablespoons pickle juice
  • 1/4 cup red onion, chopped
  • 2 medium scallions, chopped
  • 1 teaspoon dill
  • 1 teaspoon parsley
  • Salt and pepper, to taste
Instructions

  1. Place the steamer basket inside the Instant Pot. Add 1 cup of water. Place the potatoes into the steamer basket and put the eggs on top.

  2. Secure the lid to the Instant Pot and make sure it's in the locked position. Make sure the lever is set to seal. Press the Pressure Cook button and set the time to 5 minutes.

  3. While the potatoes and eggs are cooking, start assembling the dressing. Add the mayonnaise, sour cream, Dijon mustard, chopped pickles, pickle juice, red onion, scallions, dill, and parsley in a large mixing bowl. Stir together.

  4. When the time is up on the Instant Pot do a quick release. Add the eggs to a bowl of ice water. Remove the potatoes and let them cool.

  5. Peel and chop the eggs. Once the potatoes are cooled add them to the mixing bowl. Add the eggs and gently mix everything together.

  6. Refrigerate for 1 hour before serving.