Amazing Potato Salad


  • 2 1/2 lbs red potatoes
  • 4 eggs
  • 1 tbsp distilled white vinegar
  • 1/2 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1/2 cup diced celery
  • 2 scallions
  • 2 tbsp flat-leaf parsley
  • 1 cup crispy crumbled bacon
  • 1/2 cup parmesan
  • 1 tbsp pepper
  • Garnish with chopped parsley, paprika and scallions
  • Pour 1 1/2 cups of water in the Instant Pot and insert the steam rack. Place cubed potatoes in a steamer basket and lower steamer basket onto the steam rack. Add eggs on top of the potatoes.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, quick-release the pressure.
  • Remove eggs and place in an ice bath. Sprinkle 1 tbsp vinegar over the potatoes and allow to cool.
  • Keep eggs in ice bath for 5 minutes, then peel and chop.
  • Meanwhile, in a large bowl whisk together mayonnaise and dijon. Mix in celery, scallions, and parsley.
  • Fold in cooked potatoes, chopped eggs, crumbled bacon, parmesan and pepper. Season to taste.
  • Serve chilled garnished with additional chopped parsley and scallions (optional).
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