Instant Pot Potato Salad

It’s Sunday afternoon, and I’m smoking some chicken and a brisket for some neighborhood friends who are coming over later. I also have a new batch of Smokin’ Hot Chix sauce that I want them to sample, so this is a perfect side to go with smoked meat!

Here is how I made it:

3 russet potatoes, peeled and cut into 1” chunks

3 eggs

2 stalks celery, peeled and diced

1/4 bell pepper diced

1/2 small onion diced

1/4 c. spicy butter pickles

1 T butter pickle juice

1/4 kosher dill pickle diced

1/2 tsp dill weed

1 tsp sugar

1 T rice vinegar

1 T ground mustard

1/2 tsp mustard seed

1/4 tsp sweet paprika

2 T yellow mustard

1 T mayonnaise

1 T deli mustard

1 T sour cream

2 pieces crumbled bacon, set aside

Salt & pepper to taste

Put the potatoes in a steaming basket in the instant pot, place eggs on the potatoes. Put 1 c. water in bottom of pot. Set to pressure cook for 5 minutes.

While the potatoes cook, assemble the other ingredients except for the bacon into a large bowl and mix well.

When potatoes are finished release the steam. After this, place eggs into an ice bath for about 15 minutes and let the potatoes cool.

She’ll and rinse the eggs and dice well. Add to the sauce mixture, stir gently.

When the potatoes have cooked, dice into the size pieces you like and stir into the mixture.

Garnish with crumbled bacon and a little extra dill weed.

Chill for a couple of hours and serve with some smokin’ hot meat! That’s what I’m gonna do!

Hope you enjoy! ~Debbie

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