Summer Side Dish

By: Francisca Alcalde

Summer Side Dish
cuisine icon Duration
10 Minutes
cuisine icon Keywords
10 minutes, 4 servings, bacon, black pepper, celery stalk, chopped, cook 5 min, cup water, cut into pieces, dijon mustard, egg, eggs, Francisca Alcalde, fresh chives, fresh parsley, fried, ground, instant pot pro tested, instant pot tested, mayonnaise, parmesan cheese, potato, prep 5 min, quartered, shredded, vinegar

prep icon Prep Time
5 min
cook icon Cook Time
5 min

serving icon Servings
4 Servings
Ingredients
  • 1 cup water
  • 2⅔ lb potato, quartered
  • 4 eggs
  • ½ cup mayonnaise
  • 2 tbsp Dijon mustard
  • ½ cup celery stalk, chopped
  • 2 fresh chives, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp white vinegar
  • 1 cup bacon, fried, cut into pieces
  • ½ cup Parmesan cheese, shredded
  • 1 tsp black pepper, ground
Instructions
  • In the Instant Pot® inner pot, add 1 cup of water and insert the rack and a steamer. Put the potatoes and eggs on the rack.
  • Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Pressure Cook and set the time to 5 Minutes. After the 5 minutes are up, release the steam by pressing the button next to the handle. Remove the potatoes.
  • Mix the mayonnaise, Dijon mustard, celery, chives, and parsley in another bowl. Set aside.
  • Peel and chop the eggs.
  • Pour the vinegar over the potatoes. Add the eggs, bacon, Parmesan cheese, and pepper. Stir, add the prepped mayonnaise, and incorporate.
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