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Tiffany’s Instant Pot® Potato Salad

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Tiffany’s Instant Pot® Potato Salad




    Ingredients :

  • 4 cups cold water
  • 1 tablespoon unseasoned rice vinegar
  • 2?½ teaspoons salt
  • 3?¼ pounds russet potatoes
  • peeled and cut into 1-inch cubes
  • 3 large eggs
  • 1 cup diced celery
  • ½ cup diced sweet onion
  • ½ cup mayonnaise
  • 1 (3.8 ounce) can sliced black olives
  • Methods :

  • Combine water, rice vinegar, and salt in a multi-functional pressure cooker (such as Instant Pot®). Add potato cubes and gently stir. Place eggs on top of potatoes. Close and lock the lid. Select low pressure according to manufacturer’s instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
  • Use tongs to transfer cooked eggs to a bowl filled with cold water. Taste a potato cube to ensure they are cooked through; if not, leave potatoes in the hot water until softened. Drain potatoes in a colander.
  • Place cooked potatoes on a tray and allow to cool until safe to handle, about 30 minutes. Peel and dice eggs.
  • Combine eggs, celery, onion, mayonnaise, and black olives in a large bowl and mix well. Add cooled potatoes and stir gently to incorporate. Cover bowl and refrigerate at least 3 hours before serving.
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