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Instant Pot Potato Salad with Dill Pickles

Becky Hardin | The Cookie Rookie
  • 25 minutes
  • Serves 8

INGREDIENTS

8

medium Yukon Gold potatoes (about 3 pounds peeled & cubed)

6

large eggs

1 1/2 cups

water

1/4 cup

sliced green onion ((about 6))

1 cup

mayonnaise

2

medium whole dill pickles (diced)

1 tbsp

dill pickle juice or cider vinegar

1 tbsp

Dijon or yellow mustard

1 tsp

granulated sugar

1/2 tsp

dried dill

1/2 tsp

kosher salt

1/2 tsp

freshly ground black pepper

2 tbsp

slice green onions or scallions