Our favorite potato salad recipe made two different ways... in a pressure cooker like the Instant Pot...OR made on your stove top.
Place a metal steamer basket inside your pressure cooker (Instant Pot).
In a large bowl, add the potatoes, red bell pepper, celery, pickle juice, sweet pickle relish, salt, pepper, onion powder, mustard, mayo, chopped fresh dill and chopped eggs. Gently mix it all together.
Stove Top Cooking Directions:
Bring water to a boil. Salt the water. Add the potatoes and boil until fork tender. In a separate pot add the eggs and cover with water. Bring the water to a boil and when the water starts to boil. Turn the heat off and leave the pot on the burner. Set a timer for 15 minutes and the eggs will cook to a hard boil stage. Move the eggs to ice water to cool. Peel, chop and slice the eggs. Move both potatoes and eggs to the fridge to chill.
-Swap russet potatoes for small red potatoes.