Risotto with Lemon and Shrimp
Amazing Potato Salad
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
8 - 10 servings
|
Ingredients
- 2 1/2 lbs red potatoes or gold, cut into bite-sized pieces
- 4 eggs
- 1 tbsp distilled white vinegar
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 1/2 cup diced celery
- 2 scallions thinly sliced
- 2 tbsp flat-leaf parsley chopped
- 1 cup crispy crumbled bacon
- 1/2 cup parmesan grated
- 1 tbsp pepper
- Garnish with chopped parsley, paprika and scallions optional
Ingredients
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Instructions
- Pour 1 1/2 cups of water in the Instant Pot and insert the steam rack. Place cubed potatoes in a steamer basket and lower steamer basket onto the steam rack. Add eggs on top of the potatoes.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, quick-release the pressure.
- Remove eggs and place in an ice bath. Sprinkle
1 tbsp vinegar over the potatoes and allow to cool. - Keep eggs in ice bath for 5 minutes, then peel and chop.
- Meanwhile, in a large bowl whisk together mayonnaise and dijon. Mix in celery, scallions, and parsley.
- Fold in cooked potatoes, chopped eggs, crumbled bacon, parmesan and pepper. Season to taste.
- Serve chilled garnished with additional chopped parsley and scallions (optional).
Recipe Notes
The MANUAL and PRESSURE COOK buttons are interchangeable.
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