Instant Pot Potato Salad

This Instant Pot potato salad is impossibly creamy, and with flavors of dill pickle relish, two types of mustard, and hard boiled eggs.

Prep: 10

Cook: 17

Yield:12 servings

Cut any large potatoes in half while leaving smaller ones in one piece. Add to the Instant Pot.
Pour the broth in the Instant Pot and add 1 teaspoon salt. Put the lid on. Select "Manual" or "Pressure Cook" and cook for 7 minutes. The Instant Pot will take about 10 minutes to reach pressure.
After cook time has completed, let the pressure release naturally for 5 minutes, then open the valve and release remaining pressure. Add the potatoes to an ice water bath once they are finished and allow to cool.
While potatoes cook, mix the mayonnaise, dill pickle relish including juices, mustards, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste in a medium bowl. Stir until smooth. Then chop the eggs, celery, onions, and dill.
Remove the peels from potatoes. Chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl and gently mix in the dressing until potatoes are well coated. Stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
Cover the potato salad and refrigerate for at least 4 hours. If able, make potato salad the night before since it tastes even better on day 2.

Potatoes: Yukon Gold are preferably, but can substitute with other yellow waxy potatoes
Mayonnaise: Use high quality mayonnaise without a strong taste. We like Hellmann's or Sprouts Organic mayonnaise.
Storage: Store in the fridge in an airtight container for up to one week.
Gluten free: Make sure Dijon mustard does not contain gluten.