This recipe is a summer favorite to keep stocked in the refrigerator. The eggs cook right along with the potatoes, so convenient! The added protein of the eggs and peas help balance the carbs of the potatoes.
INGREDIENTS:
1 sprig rosemary (optional)
6 large eggs
8 cups or 3lbs. cut into 1” cubes (about 9 medium potatoes: Russet/Idaho, Yukon Gold, Red)
3 Tbsp dill pickle juice, 3 Tbsp Olive Oil, 1 tsp. Italian Seasoning combined OR 3 Tbsp Italian Dressing, 1 Tbsp Vinegar combined
1 cup mayonnaise
1 tsp dijon or yellow mustard
1 tsp sea salt
1/2 tsp black pepper (a dash of cayenne pepper is optional)
1 tsp dried dill
1/2 cup chopped dill pickles, OR 1/4 cup pickle relish
1 cup chopped celery
1/4 cup thinly sliced green onion or red onion
¼ cup fresh chopped parsley
additional salt and pepper if needed, to taste
1 cup frozen peas
Top with Paprika
Cherry or grape tomatoes (optional)
INSTRUCTIONS:
1. Prepare your potatoes. Cube them into small bite-sized pieces, 1 inch across.
2. Add one cup of water to the Instant Pot with one sprig of Rosemary (optional). Insert trivet and spread the eggs on it. Carefully put the steamer basket on top and place prepared potatoes.
3. Put the lid on the Instant Pot and set the valve to seal. Select Pressure Cook, High Pressure, and choose a 6 minute cook time.
4. When the cook time has finished, use the quick pressure release. Carefully remove the steamer basket of potatoes from the Instant Pot and set it inside a large bowl. (If they sit in the Instant Pot after cooking, they will turn gummy). Use tongs to remove the eggs and set them in an ice water bath for 1 minute.
5. Let potatoes cool about 15 minutes so they are warm but not steaming hot. Toss with the pickle juice mixture or the Italian Dressing mixture.
6. Combine the mayo, mustard, salt, pepper, dill. Add cayenne pepper if you want a little heat. Stir in your pickles or relish.
7. When the potatoes have cooled a bit, add the mayo mixture, the celery, onions and parsley and stir to combine. Adjust the salt and pepper to taste.
8. If you want to top the salad with a sliced egg, set one aside. Peel and chop the rest of the eggs, add them and the frozen peas to the potato mix and stir until combined. Top with sliced eggs.
9. Sprinkle the top with paprika. Line the outer edge of the dish with cherry or grape tomatoes for nice color, and garnish the center with a sprig of parsley.
10. Cover and refrigerate for at least an hour before serving.
You will make known to me the path of life; in Your presence is fullness of joy;
In Your right hand there are pleasures forever. Psalm 16:11
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