{RECIPE} Instant Pot Potato Salad

This summer has been waaayyy too hot to cook inside, am I right? But I just love me some potato salad with fresh dill and was so pumped when I figured out how to cook potatoes and eggs in the Instant Pot (together!!!) that didn’t heat up the house and allowed me to enjoy into this summer fave of mine. The original recipe for this Tangy Potato Salad comes from my Living Fully E-Cookbook {Spring + Summer}.

INSTANT POT TANGY POTATO SALAD:

INGREDIENTS:

• 1 lbs. baby potatoes, cut in half (you can also use Yukon Potatoes, but cut into 1/2″ pieces)
• Organic, cold-pressed olive oil
• 4 pasture-raised eggs
• 1.5 cups bone broth (or organic broth or water)
• Handful of fresh dill, chopped finely
• 2 stalks of celery, ends cut off and sliced into thin half moons
• 2 Tbsp. Dijon mustard
• 1 Tbsp. ume plum vinegar (or red wine vinegar)
• 3 Tbsp. organic, cold-pressed olive oil
• Sea salt + pepper to taste

DIRECTIONS:

1. Cut the potatoes in half.
2. In the bottom of the Instant Pot, add 1.5 cups bone broth. Layer the potatoes over top, then place the eggs (yes, whole in the shell) on top of the potatoes. Close the lid and set the Instant Pot to Pressure Cook for 2 minutes.
3. While that’s cooking: Fill a large salad bowl with cold water and ice in the sink. Also chop dill and celery.
4. When the Instant Pot beeps off, do a manual release to let the pressure out.
5. Using a hot mitt, place the eggs in the cold water & ice.
6. Remove the potatoes from the Instant Pot & place in the fridge to cool.
7. Once the eggs are cooled (about 10-15 min), drain water, then peel & chop the eggs.
8. Whisk mustard, vinegar & olive oil in the bottom of the large salad bowl. I like my potato salad suuuper tangy, so often will add even more mustard! 🙂 If you’d like a little more creaminess, you can always add some avocado mayonnaise (I like Primal Kitchen!). Add potatoes, celery, egg and dill. Season with sea salt + pepper.