Pressure Cooker Potato Salad
Shorten the preparation time for this beloved dish and maintain the potatoes' crispness and freshness with this delicious potato salad recipe! I personally utilize a single egg yolk along with all three egg whites from the hard-cooked eggs, but feel free to tailor it to your own preferences.
Ingredients
- 6 medium red potatoes, scrubbed
- 1 cup water
- ¼ cup chopped onion
- 1 stalk celery, chopped
- salt and pepper to taste
- 3 hard-cooked eggs, chopped
- 1 tablespoon chopped fresh dill
- ½ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon cider vinegar
Instructions
- Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle.
- Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
- Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.
Nutrition
Calories: 341kcalCarbohydrates: 40gProtein: 7gFat: 17gSaturated Fat: 3gCholesterol: 113mgSodium: 150mgPotassium: 793mgFiber: 4gSugar: 3gVitamin C: 26mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!