Potato Salad - Instant Pot

Ingredients

• 1 cup water
• 3 lbs Yukon Gold Potatoes
• 3 eggs
• salt and pepper
• 1 cup mayonnaise
• 1/4 c buttermilk
• 1 Tbsp yellow mustard
• 2 ribs celery
• 1/2 cup red onion, chopped
• 4-5 Kosher dill sandwich slices, minced
• 1 tsp pickle juice

Directions

1. Pour water into Instant Pot. and add chopped potatoes into the steamer basket, then place the eggs on top of the potatoes. 
2. Secure the instant pot lid and turn the valve to sealing. 
3. Select high pressure/manual and set timer to 4 minutes.
4. When the timer beeps, quick release the pressure. Remove the steamer basket, then the eggs to a bowl of cold water and drain the water from the pot.  Put the cooked potatoes back into the pot/
5. Separate egg yolks from the whites of the hard-boiled eggs and place the yolks in a bowl. 
6. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste. 
7. Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles. 
8. Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.