Ingredients:

  • 2 lbs red potatoes, scrubbed and cubed into 1-inch pieces
  • 4 large eggs, kept in their shells
  • 1 cup water
  • 1/2 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 stalks celery, finely diced
  • 1/4 cup red onion, finely minced
  • 1/2 cup crispy bacon bits
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp sweet pickle relish

Instructions:

  1. Place the trivet inside the Instant Pot and add 1 cup of water. Arrange the cubed red potatoes on the trivet and nestle the whole eggs among them.
  2. Secure the lid and set to High Pressure for 6 minutes. Perform a Quick Release immediately once the timer beeps.
  3. Transfer potatoes to a colander and place eggs in an ice-water bath for 5 minutes. Peel and dice the eggs.
  4. Allow potatoes to cool for 10-15 minutes before transferring them to a large mixing bowl.
  5. Whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper in a separate bowl until smooth.
  6. Fold the diced celery, red onion, and relish into the dressing, then pour over the potatoes and eggs, stirring gently.
  7. Fold in the fresh parsley and bacon bits last to maintain texture.
  8. Chill the potato salad in the refrigerator for 2 hours before serving.