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Categories:
water red potatoes eggs mayonnaise red wine vinegar mustard celery stalk salt ground black pepper fresh chives
Viewed: 115 - Published at: 5 years agoIngredients
- 1 cup water
- 2 pounds red potatoes, cut into 1-inch chunks
- 2 eggs
- 1/3 cup mayonnaise
- 2 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 celery stalk, diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh chives
Method
- Pour water in a multi-functional pressure cooker (such as Instant Pot(R)). Place steamer; add potatoes and eggs. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. 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.
- Place potatoes in a large bowl. Peel eggs, remove egg yolks, and chop egg whites. Mash yolks and whisk with mayonnaise, vinegar, and mustard in a bowl until well combined to form the dressing.
- Combine chopped egg whites, potatoes, and celery; pour in dressing and stir until evenly coated. Season with salt and pepper and sprinkle with chives. Refrigerate before serving.
