Creamy Classic Potato Salad

Packed with hearty flavour and weeknight convenience, this Instant Pot recipe layers tender chicken, crisp veggies and a creamy peanut-teriyaki sauce for a dish that’s as comforting as it is vibrant. Slow-cooked to perfection, it’s finished with fresh scallions, crunchy peanuts and a squeeze of lime for a deliciously balanced meal the whole family will love.

Ingredients

• Yukon Gold potatoes (or any potatoes you have on hand)
• Eggs (room temperature)
• Mayonnaise (regular)
• Yellow mustard (any style, spicy works too)
• Dill pickle juice (from the jar)
• White vinegar
• Garlic powder
• Paprika
• Celery, chopped
• Red onion, finely chopped
• Dill pickles, chopped

• Fresh dill, snipped

Method

1. Add the cubed potatoes and water to a 6-quart Instant Pot. Place the eggs (in their shells) on top of the potatoes. Lock the lid, close the pressure-release valve, and set to cook on high pressure for 4 minutes.
2. After cooking, quick-release the pressure.
3. Transfer the eggs to a bowl of ice water and let them cool for 5–10 minutes. Peel the eggs and chop them into bite-sized pieces. Set aside.
4. Drain the cooking liquid from the potatoes, then return the potatoes to the pot.
5. Add mayonnaise, mustard, pickle juice, vinegar, salt, pepper, garlic powder, and paprika. Stir to combine.
6. Fold in the celery, red onion, chopped pickles, dill, and chopped eggs.
7. Cover and refrigerate for at least 1 hour before serving.