Ingredients
- 1 cup water
- 3 pounds Yukon Gold potatoes cubed
- 3 large eggs
- 1 cup mayonnaise preferably low-fat
- 1/4 cup buttermilk
- 2 tablespoons yellow mustard
- 2 pickles finely chopped, plus a splash of pickle juice
- Salt and pepper to taste
- 2 ribs celery diced
- 1/4 cup red onion finely chopped
Instructions
- Pour the water into the Instant Pot and add the cubed Yukon Gold potatoes. Gently place the eggs on top of the potatoes.
- Secure the lid of the Instant Pot and set the valve to the sealing position.
- Choose the 'Manual' setting on high pressure and set the timer for 4 minutes.
- Once cooking is complete, perform a quick release of the pressure. Carefully remove the eggs and place them in a bowl of cold water. Drain the potatoes and allow them to cool slightly.
- Peel the eggs and separate the yolks from the whites. Place the yolks in a separate bowl.
- Mash the egg yolks with a fork and blend in the mayonnaise, buttermilk, mustard, and pickle juice. Season with salt and pepper to create the dressing.
- Combine the dressing with the warm potatoes. Dice the egg whites and mix them into the salad along with the diced celery, chopped red onion, and chopped pickles.
- Stir the potato salad thoroughly. Cover and chill in the refrigerator for a few hours to meld the flavors together.