Instant pot potato salad

Step 1

Add water and chopped potatoes to the bottom of the instant pot. Place the eggs on top of the potatoes. 

Step 2

Secure the instant pot lid and turn the valve to sealing. 

Step 3

Select high pressure/manual and set timer to 4 minutes.

Step 4

When the timer beeps, quick release the pressure. Remove the eggs to a bowl of cold water and drain the water from the pot. 

Step 5

Separate egg yolks from the whites of the hard-boiled eggs and place the yolks in a bowl. 

Step 6

Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste. 

Step 7

Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles. 

Step 8

Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.