5 teaspoons salt
2 tablespoons apple cider vinegar
5 pounds red or yukon potatoes, peeled and diced
10-20 eggs (depending on preference)
To an 8 qt. Instant Pot, add the water, salt, and vinegar. Then add the diced potatoes. Layer the eggs on top of the potatoes. Cook on LOW pressure for 0 minutes, then quick release. Place the hard boiled eggs in ice water to cool, then peel and chop. Drain the potatoes and cool for 30 min.
Dressing:
2 cups mayonnaise
2/3 cup buttermilk
1 1/2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon ground black pepper
2 tablespoons yellow mustard
1/2 to 1 cup chopped dill pickles
Combine all of the dressing ingredients. In a large bowl, add the potatoes and eggs, then the dressing. Stir gently to combine. Refrigerate for several hours, or even better, overnight.
This recipe serves a crowd. It is easily halved to make about 12 servings.
recipe adapted from Mel's Kitchen Cafe and Amy + Jacky
recipe adapted from Mel's Kitchen Cafe and Amy + Jacky
