Salade de pommes de terre à l’Instant Pot

Ingrédients

• 4 pounds Russet or red potatoes cut into 1 - 1 1/2 inch cubes (peeling optional)
• 6 eggs
• 3/4 cup Paleo-friendly Ranch Dressing
• 1/2 cup avocado oil mayonnaise
• 1/4 cup pickle juice
• 2 Tablespoons yellow or Dijon mustard
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 1/2 cup chopped pickles

Préparation

1. 1

   Place all of the potato cubes in the...: Place all of the potato cubes in the insert pot of your pressure cooker. Pour 1 1/2 cups of water over the potatoes. Place the eggs on top of the potatoes, spaced apart.

2. 2

   Close the lid to your cooker, moving the...: Close the lid to your cooker, moving the steam release valve to "sealing" and set it to cook on high pressure for 5 minutes. When the pressure cycle is complete, manually remove the steam by moving the steam release valve to "venting".

3. 3

   Meanwhile, whisk together the ranch, mayonnaise, pickle juice,...: Meanwhile, whisk together the ranch, mayonnaise, pickle juice, mustard, salt, and pepper. Set aside.

4. 4

   Fill a medium bowl with ice water. Set...: Fill a medium bowl with ice water. Set aside.

5. 5

   When the potatoes and eggs are finished, transfer...: When the potatoes and eggs are finished, transfer the eggs to the ice water. Tilt the pot to allow the potatoes to mostly drain. Let them sit in the pot to cool for 5-10 minutes so they don't break up as easily when you scoop them out. Transfer them to a large serving bowl.

6. 6

   When the eggs are cool enough to handle,...: When the eggs are cool enough to handle, peel and chop them. Place the chopped eggs and diced pickles on top of the potatoes (don't stir yet). Pour the dressing over the whole thing and very gently stir so you don't mash up the potatoes. Taste, and adjust the salt if needed.

7. 7

   Serve immediately or chill in a lidded container...: Serve immediately or chill in a lidded container until ready to serve. Keeps in the fridge for about 10 days.