Instant Pot® Deviled Egg Potato Salad

Name: Instant Pot® Deviled Egg Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 40 oz. Tasteful Selections® potatoes; 3 c. chicken broth; 18 large eggs; 1 c. water; 2 c. mayonnaise; 1 c. sweet relish; 1 can (6 oz.) black olives, roughly chopped; 1 tbsp. yellow mustard; 1 tbsp. salt; 2 tsp. Tony Chachere's® Creole Seasoning

This deviled egg potato salad that can be eaten with a fork, or on a sandwich! Even better – this potato recipe can be made in no time at all, in the Instant Pot!

Recipe Courtesy of: Emily Buys

Prep15

Cook20

Plus time to come to pressure0

Total Time35

Serves10

Course Side Dish

Variety Fav(s) Honey Gold®

Cook Type Instant Pot®

Dish Type Comfort, Party Food, Salads

Season Spring, Summer

Ingredients

40 oz. Tasteful Selections® potatoes
3 c. chicken broth
18 large eggs
1 c. water
2 c. mayonnaise
1 c. sweet relish
1 can (6 oz.) black olives, roughly chopped
1 tbsp. yellow mustard
1 tbsp. salt
2 tsp. Tony Chachere's® Creole Seasoning

Instructions

Add potatoes and chicken broth to Instant Pot®. Set manual time to 4 minutes. Use quick-release pressure and set potatoes aside to cool. Rinse Instant Pot®. Using the steamer basket, add water and eggs to Instant Pot®. Set manual time to 2 minutes and use natural release, approximately 15 minutes. Remove eggs from pot and run under cold water.
Remove shells from eggs and roughly chop. Roughly chop the potatoes. In a large mixing bowl, combine eggs, potatoes, olives, mayonnaise, relish, mustard, salt and Tony Chachere’s® seasoning. Mix well. Transfer to serving dish and garnish with extra Tony Chachere’s®. Chill for at least 2 hours and serve with a fork, or on a sandwich!