Potato salad recipe

Ingredients

• 5 russet potatoes
• 2 cups water, divided
• 3 carrots, peeled and diced
• 1 cup chopped broccoli
• 1 cup fresh or frozen peas
• 1 cup chopped celery
• ½ cup chopped green onions
• 1 cup freshly chopped Italian parsley
• 1 cup mayonnaise
• Salt and freshly cracked pepper

1. Peel and cut potatoes into ½-inch dice.
2. Place potatoes inside Instant Pot. Add 1 cup water.
3. Secure lid and pressure cook on high for 5 minutes. Do a quick pressure release. Remove lid.
4. Strain potatoes and place in bowl of cold water to cool.
5. Place carrots and broccoli inside Instant Pot. Add 1 cup water. Secure lid.
6. Select steam mode and adjust time for 2 minutes. Do a quick pressure release. Remove lid.
7. Strain vegetables. Rinse under cold water to cool.
8. Place cooled potatoes, vegetables, parsley, and mayonnaise in a large bowl.
9. Gently fold together. Add salt and pepper as needed.
10. Cover and place in refrigerator overnight before serving.