I don't like a lot of dressing, so I reduced the ingredients by 1/3 and that was fine.
The real win was doing the potatoes in the instant pot. I was worried about the texture, but I was pressed for time. I am really glad I used the IP. The potatoes came out tender but not mushy. I sliced half of them and chopped the rest.
I did not do the eggs (personal taste). I did high pressure for 4 minutes and turned off the "keep warm" setting. I let it do a natural release and then took off the lid to let them cool a bit while I chopped the other veggies. If you are doing the eggs, you will want to do a manual release so you can put the eggs in water (to prevent the yolk from turning greenish).
I am definitely going to do potatoes in the instant pot again. Super easy and quick cleanup. I will never boil potatoes again!
