Delicious and Easy Instant Pot Potato Salad

This recipe for Tiffany's Instant Pot Potato Salad is a delicious twist on the classic potato salad. Using an Instant Pot makes it quick and easy to cook the potatoes perfectly every time. The creamy dressing with a hint of tanginess and crunch from the pickles and celery makes it a crowd-pleaser at any gathering. With just a few simple ingredients and a short preparation time, you can have a flavorful and creamy potato salad on the table in no time.

Ingredients

• 2 pounds red potatoes, scrubbed and diced into 1-inch cubes
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons pickle juice
• 1/2 cup diced pickles
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Directions

1. Place diced potatoes in the Instant Pot. Add enough water to cover the potatoes. Close the lid and set the vent to sealing position.
2. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 5 minutes on high pressure.
3. Once the cooking time is complete, do a quick pressure release by carefully turning the vent to the venting position.
4. Carefully open the lid and drain the potatoes. Transfer the potatoes to a large bowl and let them cool for a few minutes.
5. In a small bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, salt, and pepper.
6. Add the diced pickles, red onion, celery, and parsley to the bowl with the potatoes. Pour the dressing over the ingredients.
7. Gently toss the ingredients together until they are evenly coated with the dressing. Taste and adjust seasoning if needed.
8. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
9. Serve the Instant Pot Potato Salad chilled as a side dish or at picnics and gatherings. Enjoy!

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