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Ingredients35 m servings 133 cals
Original recipe yields 10 servings
- Pour water in a multi-functional pressure cooker (such as Instant Pot(R)). Place steamer; add potatoes and eggs. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Place potatoes in a large bowl. Peel eggs, remove egg yolks, and chop egg whites. Mash yolks and whisk with mayonnaise, vinegar, and mustard in a bowl until well combined to form the dressing.
- Combine chopped egg whites, potatoes, and celery; pour in dressing and stir until evenly coated. Season with salt and pepper and sprinkle with chives. Refrigerate before serving.
Per Serving: 133 calories; 7 g fat; 15.2 g carbohydrates; 3.1 g protein; 40 mg cholesterol; 197 mg sodium. Full nutrition