• Potatoes • Eggs • Dill Pickles • Celery • Red Onion Dressing • Paleo Mayonnaise • Dill • Paprika • Dill Pickle Juice • Dijon Mustard • Salt • Black Pepper
Add chopped potatoes and water to a large saucepan and bring to a boil, then reduce heat and simmer until fork tender.
In a separate pot, bring water to a boil and lower in eggs straight from the fridge. Simmer for 11 minutes, then transfer to an ice bath.
Peel and chop up the eggs. Then add potatoes, eggs, pickles, celery, and onions to a large mixing bowl.
Whisk together all the dressing ingredients, pour over the potato salad and toss until combined. Chill for at least 2 hours. Click through for Instant Pot Cooking Method
ENJOY!