Pressure Cooker Potato Salad

Ingredients

• 3 or 4 medium Russet or Yukon Gold potatoes , peeled and quartered if Russets, halved if Yukon Gold
• 2 large eggs
• 1/4 cup pickle juice from a jar of Kosher dill pickles
• 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

Directions

1. Pour a cup of water into the pressure cooker, set the steamer basket inside, add the quartered potatoes, and nestle the eggs on top. Lock the lid, then check that the regulator is pointing to "Sealing." If you're using an Instant Pot, choose "Steam" and set it for 5 minutes. Without a "Steam" setting, use the manual setting on "High Pressure" for 5 minutes. Plan on 10 to 15 minutes for the cooker to reach full pressure; the cooking countdown starts only after it gets there.
2. As soon as the timer sounds, do a quick release by turning the pressure knob from "Sealing" to "Venting." The pressure should finish dropping in a minute or two. With heat-proof mitts on, lift the steamer basket out of the cooker. Move the eggs to a bowl of cold water, and let the potatoes sit in the basket for 10 minutes to cool.
3. When everything is cool enough to handle, cut the potatoes into cubes. Peel the eggs, give them a rough chop, and keep them apart from the potatoes for the moment.
4. Tip the potato cubes into a large mixing bowl. Pour in the juice from the Kosher dill pickles and fold gently, because potatoes are not asking to be mashed today. Add the finely chopped pickles, then the parsley, onions, celery, scallions, chopped hard-boiled eggs, carrots, and red bell pepper.
5. In a small separate bowl, stir together the mayonnaise, mustard, and pepper. Fold the dressing through the potato mixture lightly. Taste, then add salt as needed.
6. Bring the potato salad to the table warm, or chill it first. Refrigerate any leftovers for up to 3 days.