We packed up and moved to Sacramento a few weeks for my husband’s job. We knew this move was coming for a while now, even before we were married, but we still didn’t seem to be as prepared as we’d hoped.
The kitchen is usually the first thing I unpack after a move, but with in-laws in town to help us and a brand new puppy we just didn’t get around to the kitchen for a few days.
Which as you can probably guess, means we ate a ton of fast food and honestly I couldn’t tell you one day that week that I sat down and actually ate a vegetable.
It definitely caught up to me and I was feeling so sluggish.
We stopped by a farmers market and I picked up a few delicious fresh veggies that I couldn’t wait to prepare.
My husband has talked about a dill pickle cucumber salad that one of his sisters used to always make forever with pasta and fresh dill. It sounded SO good and I knew I wanted to try to make my own.
We left out the pasta in ours, just because we were serving it with our 20 Minute Skillet Lasagna that already included pasta.
But if you wanted to throw in some bowtie pasta, this salad definitely has enough liquid to coat the noodles.
This can easily be doubled or even tripled for a summer BBQ. We went with Greek Yogurt to save on calories, but sour cream and mayonnaise could also be substituted in.
We’d recommend sticking with the fresh dill and chopped red onions.
watch How to make another pot luck favorite, here:
Did you know that you can make potato and egg salad in the INSTANT POT?
1. Cut your potatoes into bite sized pieces and put it in the bottom of your Instant pot. Place your eggs right on top of your potatoes.
2. Close the lid and put on Sealing. Push the manual button (or high pressure) and cook for 6 minutes.
3. Move the knob over to venting (or quick release)
4. Add the remainder of the ingredients just like in the recipe below!
You can cook the eggs and potatoes at the same time. Watch how to do it here:
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