Creamy Potato Salad

  Ingredients:

• 6 large russet potatoes, diced
• 4 eggs
• 1 medium carrot, sliced
• 1 ½ cup of water
• 1 cup of mayonnaise
• ¼ cup of white onion, finely chopped
• 2 tablespoons of fresh parsley, finely chopped
• 1 tablespoon of mustard
• Black pepper
• Salt

1. Pour the water in an instant pot then lower in it a steamer basket.
2. Place the carrot with potato in the basket and top them with the eggs.
3. Put on the lid and cook them for 4 min on high pressure.
4. Use the quick method to release the pressure then place the eggs right away in some cold water to prevent them from cooking any further.
5. Allow the potato and carrot to cool down competently.
6. Mix the mayonnaise with mustard, parsley, onion, a pinch of salt and pepper in a small bowl.
7. Toss the potato and carrot with the mayonnaise mix in a large bowl.
8. Peel the eggs and cut them in half then place them on the potato salad.
9. Adjust the seasoning of the salad then serve it and enjoy.