Potato salad is the perfect dish for pressure cooking – the potatoes and eggs cook simultaneously, and everything else falls into place shortly after. There’s no waiting for the stove to heat up or juggling two pans at once.
Place the potatoes and eggs in the Instant Pot and cover with water. Close the lid and set timer for 0 minutes.
Quick release the pressure. Drain the potatoes and put the eggs in an ice-water bath before peeling and chopping.
Stir the yogurt, mustard, salt, and pepper together in a bowl. Add the potatoes, chopped eggs, onion, celery, and pickles.
Stir everything together, and garnish with parsley if you like.
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