INGREDIENTS
- 2 1/2 lbs red potatoes or gold, cut into bite-sized pieces
- 4 eggs
- 1 tbsp distilled white vinegar
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 1/2 cup diced celery
- 2 scallions thinly sliced
- 2 tbsp flat-leaf parsley chopped
- 1 cup crispy crumbled bacon
- 1/2 cup parmesan grated
- 1 tbsp pepper
- Additional chopped parsley and scallions for garnish optional
INSTRUCTIONS
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Pour 1 1/2 cups of water in the Instant Pot and insert the steam rack. Place cubed potatoes in a steamer basket and lower steamer basket onto the steam rack. Add eggs on top of the potatoes.
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Secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
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When the time is up, quick-release the pressure.
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Remove eggs and place in an ice bath. Sprinkle 1 tbsp vinegar over the potatoes and allow to cool.
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Keep eggs in ice bath for 5 minutes, then peel and chop.
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Meanwhile, in a large bowl whisk together mayonnaise and dijon. Mix in celery, scallions, and parsley.
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Fold in cooked potatoes, chopped eggs, crumbled bacon, parmesan and pepper. Season to taste.
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Serve chilled garnished with additional chopped parsley and scallions (optional).
RECIPE NOTES
The MANUAL and PRESSURE COOK buttons are interchangeable.
Source:- Cosorithis