Salade de pommes de terre à l’Instant Pot

Ingrédients

• 3 pounds russet potatoes (peeled and cut into 1 inch cubes)
• 3-4 cups cold water
• 3 eggs
• 1 cup mayonnaise
• 2 teaspoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chopped celery
• 1 cup diced red onion
• 1/4 cup fresh dill (chopped)

Préparation

1. 1

   Place the peeled and cubed 3 pounds russet potatoes into the Instant Pot. Add 3-4 cups cold water to the pot, just enough to barely cover the potatoes. Place the 3 eggs on top of the water-covered potatoes - do not submerge.

2. 2

   Secure the lid on the Instant Pot and set the vent to the sealing position. Select the manual "Pressure Cook" setting and set the timer to 0 minutes on high pressure. Quick release after cooking.

3. 3

   While the potatoes and eggs are cooking, make the dressing by whisking together 1 cup mayonnaise, 2 teaspoons yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon salt, and ½ teaspoon pepper. Set aside.

4. 4

   Drain the cooked potatoes and prepare the hard-boiled eggs by peeling and chopping.

5. 5

   Add the potatoes, 1 cup chopped celery, 1 cup diced red onion, eggs, and ¼ cup fresh dill to a large mixing bowl.

6. 6

   Pour the mayonnaise mixture over the potatoes and gently fold everything together until well combined.

7. 7

   Taste the potato salad and adjust the seasoning if needed. If you prefer a creamier texture, you can add more mayonnaise.

8. 8

   Transfer the potato salad to a serving dish, cover, and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

9. 9

   Serve the Instant Pot potato salad chilled and garnish with some additional chopped fresh dill, if desired.