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 minutesminutes
Cook20 minutesminutes
Plus time to come to pressure0 minutesminutes
Total Time35 minutesminutes
Serves10
Course Side Dish
Variety Fav(s) Honey Gold®
Cook Type Instant Pot®
Dish Type Comfort, Party Food, Salads
Season Spring, Summer
Ingredients
40oz.Tasteful Selections® potatoes
3c.chicken broth
18large eggs
1c. water
2c. mayonnaise
1c.sweet relish
1can (6 oz.)black olives, roughly chopped
1tbsp.yellow mustard
1tbsp. salt
2tsp.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!