Servings: 8 Servings

6 medium russet potatoes, peeled and cubed into bite size pieces 6 medium russet potatoes, peeled and cubed into bite size pieces
1 1/2 cups water 1 ½ cups water
4 large eggs 4 large eggs
1 cup mayonnaise 1 cup mayonnaise
½ cup finely chopped onion ½ cup finely chopped onion
½ cup chopped celery ½ cup chopped celery
2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh parsley
1 tablespoon dill pickle juice 1 tablespoon dill pickle juice
1 tablespoon mustard 1 tablespoon mustard
Salt and pepper to taste Salt and pepper to taste

Directions
1. Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and the eggs. Lock lid in place and cook on High Pressure for 4 minutes.
2. When timer beeps, press cancel and do a quick pressure release. When all the pressure is released, carefully remove the lid then remove the steamer basket from the pot.  Put eggs into ice water bath to cool.
3. In a large bowl, combine the mayonnaise, onion, celery, parsley, dill pickle juice, and mustard. Add cooled potatoes and gently mix the mayonnaise mixture into the potatoes. Peel and dice cooled eggs and stir into potato salad. Add salt and pepper to taste. You can add more or less mayonnaise to achieve desired consistency.
Chill at least one hour before serving.

Feel free to use your own favorite potato salad recipe and follow these directions just to cook the potatoes and eggs.  Feel free to use your own favorite potato salad recipe and follow these directions just to cook the potatoes and eggs.