Potato Salad

Ingredients:

• 1 lb potatoes
• 3 tbsp avocado mayo
• 2 tbsp mustard (yellow, dijon, or combo of both work)
• 3 celery stalks, minced
• 1/2 white onion, minced
• Handful of dill, chopped
• Sea salt / white pepper to taste

Instructions:

For the Potatoes

Add 1 cup of water to your Instant Pot and set the metal trivet over top. Then place potatoes on the trivet (they can be touching, but to ensure even cooking, don't stack or overcrowd).

Secure lid and pressure cook on high for 12-15 minutes (12 minutes for small potatoes (2 inches, 50 mm), or 15 minutes for medium potatoes (2 ½ inches, 64 mm).

Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped. Set aside to cool, then cut into bite size pieces.

For the Potato Salad

In a medium bowl, combine the mayo, mustard, celery, and onion. Season with salt and pepper to taste.

Add potatoes to mixture and toss to combine. Season again with salt and pepper to taste. Sprinkle in fresh dill and chill before serving.

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