- 1 lb. new potatoes, scrubbed and halved or quartered as needed
- 2 whole eggs
- 2 tsp. capers
- ¼ c. chopped chives or sliced green onions
- 1 c. chopped watercress or arugula
- ¼ c. diced red onion
- ¾ c. mayonnaise
- 1 T. dijon mustard
- 1 T. white wine vinegar
- ¼ tsp. garlic granules
- ¼ tsp. smoked paprika
- ¼ tsp. dried dill
- ¼ tsp. ground black pepper
Place the scrubbed and sliced (if needed) potatoes in a basket and place that in the pot of your Instant Pot. Add about 1 cup of liquid. I like to use a combination of pickle or olive brine and water to measure 1 cup. Nestle the 2 whole eggs on top of the potatoes. Seal the Instant Pot and set it to the sealing setting. Set the cycle to manual, high pressure, for 5 minutes. When the cycle ends and the timer chimes, quick release the pressure and remove the eggs to a small bowl of ice water and allow them to cool. Remove the potatoes by carefully turning the basket they've cooked in into a large serving bowl. Chill.
While the potatoes and eggs cool, chop the chives or green onions, watercress or arugula, and dice the red onion. Add to the bowl with the potatoes and return to the refrigerator to cool.
Mix the remaining ingredients together to form a dressing. Peel and chop the eggs. Toss the potato mixture with the eggs and dressing. Serve chilled.
- Yields: 4-6 servings
- Preparation Time: 30 minutes, plus chilling time