Crock Pot X Winning Potato Salad

There was no rush to jump onto the Insta-Pot bandwagon, but Scott's folks gave him the equivalent, the Crock-Pot Express.  We're amazed at how often we use it.  It comes with a mini booklet of recipes, and what a surprise to come upon one of the best potato salads we've had yet; second only to the potato salad at the very top of the potato salad mountain, at Tyler's Burgers in Palm Springs. 

The potatoes and eggs can just as easily be cooked on the stovetop.  What's awesome about cooking this recipe with a pressure cooker, is that the eggs are placed on top of the chopped potatoes and then cooked for only 4 minutes.  Perfection!

Ingredients:

1 cup        water

2 tsp         salt

3 lbs         red potatoes, cut into 3/4" cubes

3 eggs

1/3 cup    finely diced dill pickle

1/4 cup    finely chopped red onion

1 stalk     finely diced celery

1/4 cup    chopped fresh parsley

1/2 cup    mayonnaise

2 tbsp      yellow mustard

1 tbsp      apple cider vinegar

2 tsp        sugar or honey

Directions:

Combine water and 1 tsp salt in Cooking Pot.  Place potatoes on a wire rack, then place whole eggs on potatoes.  Cook on STEAM / SEALED 4 minutes, then quick release pressure when complete.

Place eggs in bowl of cold water with ice cubes.  Drain potatoes in colander; let stand 10 minutes or until potatoes have cooled slightly.  Peel eggs and coarsely chop.  Place in large bowl; add pickle, onion, celery and parsley.  Add potatoes; gently mix. 

For dressing, whisk mayonnaise, mustard, vinegar, sugar and remaining salt in medium bowl.  Pour over potato mixture; mix gently.  Refrigerate until cold.

Options:

For a nice presentation, sprinkle paprika lightly around the center of the mixture.

For a creamy potato texture, chill the potatoes in the refrigerator for several hours before adding them to the mixture.

Confession:  The original recipe called for 6 eggs and a whole cup of mayonnaise.  I just could not do it.