In honor of the Labor Day weekend, I'm sharing my Tangy Potato Salad recipe adapted for the Instant Pot.
|Photo taken with my iPhone|
3 large potatoes, peeled and cubed
1 small onion, chopped
3/4 cup mayo (I prefer Miracle Whip)
1/3 cup sweet pickle relish
1/4 cup yellow mustard
1/4 cup cooked bacon, crumbled
Salt & Pepper to taste
Paprika for garnish
Add one cup of water to Instant Pot and place steamer basket inside Instant Pot.
Add cubed potatoes to steamer basket, then place four uncooked eggs on top of potatoes.
Lock on lid, turn steam handle to sealing. Set to manual mode for 6 minutes. After finished, natural release pressure for 6 minutes. Remove eggs and place them into an ice water bath. With a large spoon, dip out potatoes into a mixing bowl; let cool.
Remove the shell from hard boiled eggs, add them to the potatoes and give them a quick chop-up with a fork. Add onions, mayo, pickle relish, mustard and bacon, salt and pepper to taste; mix well.
Transfer to serving dish and garnish with paprika.
Happy Labor Day weekend, friends!