Margene’s Famous Potato Salad (Instant Pot)

Slowly but surely, I'm trying to make more use of my Instant Pot. I made Mom's Potato Salad over the weekend, and kept track of quantities (since her recipe doesn't have any amounts in it). Even if you don't use an Instant Pot to cook the potatoes and boil the eggs, the specifics in this recipe might help with your efforts. I cooked the potatoes and eggs in the Instant Pot, according to a recipe at Pressure Cooking Today.

Margene’s Famous Potato Salad (Instant Pot)

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5-6 large russet potatoes
5 eggs
1.5 c. water
1 celery heart
1 cucumber
4-5 large dill pickles
6-8 green onions, (just the white & light green part)
12-14 oz. Miracle Whip
2 Tbsp. yellow deli mustard
paprika

Clean potatoes, then peel and cube.
Add water to Instant Pot.
Add cubed potatoes to the IP steamer basket and place the eggs on top.
Lock the lid in place, select High Pressure, 4 minutes cook time, and start.
When the timer beeps, turn off the IP and do a quick pressure release.
When the release is done, carefully remove the lid and the steamer basket.
Place the eggs in an ice water bath to cool.
Place the potatoes in a large mixing bowl to cool.
Prep celery, cucumber, pickles, and onions (don’t worry about getting anything too finely chopped – chunky works well), and add them to the mixing bowl.
Peel and chop 4 eggs into small bowl, set aside. Peel and slice 5th egg and save for garnish.
Mix large bowl ingredients with Miracle Whip and mustard, until well combined.
Add in chopped egg, and gently mix.
Transfer to serving/storage bowl.
Garnish with sliced egg, and sprinkle with paprika.
Tastes best if you chill 4+ hours prior to serving.