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Pressure Cooker Potato Salad
  • 3 or 4 medium Russet or Yukon Gold potatoes (2 to 2 ½ pounds), peeled and quartered if Russets, halved if Yukon Gold
  • 2 large eggs
  • 1/4 cup pickle juice from a jar of Kosher dill pickles (plus more to taste)
  • 3 tablespoons finely chopped dill pickles
  • 1/4 cup chopped parsley
  • 1/2 cup chopped red onion
  • 2 stalks celery, chopped
  • 1 or 2 chopped scallions, including the greens
  • 1 medium carrot, peeled and finely chopped
  • 1/2 red bell pepper, chopped
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • Special equipment:
  • 6-quart Instant Pot or other pressure cooker
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