TVWBB 1-Star Olympian
Instant Pot Hawaiian Potato Salad
What You Need
1 cup water
1 1/2 lb. Yukon gold potatoes (about 3-1/2 inches long and 2-1/2 inches wide), cut crosswise in half
1/2 cup Mayo Homestyle Real Mayonnaise
1/4 cup milk
2Tbs. Apple Cider Vinegar
1 Tbsp. sugar
1/2 tsp. black pepper
1 stalk celery, chopped
1/4 cup shredded peeled carrots
2 green onions, chopped
Let's Make It
Place steamer rack in electric pressure cooker. Add water, then potatoes, cut sides down, to pressure cooker. Place eggs (in shells) on top of potatoes. Close and lock lid. Turn Pressure Release valve to sealing position. Cook 6 min. using HIGH PRESSURE COOK setting. (Or for softer potatoes, cook 7 min.)
Meanwhile, mix mayo, milk, vinegar, sugar and pepper until blended.
Use Quick Pressure Release to release pressure when timer goes off. Turn pressure cooker off. Slowly remove lid. Transfer eggs to bowl of ice water to cool. Meanwhile, transfer potatoes to cutting board; cool 20 min.
Peel potatoes; cut into bite-size pieces. Place in large bowl. Peel, then slice eggs; add to potatoes along with the mayo mixture and all remaining ingredients; mix lightly.
Refrigerate 2 hours.