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Pressure Cooker Potato Salad

4

0 min

Pressure Cooker Potato Salad

Pressure Cooker Potato Salad Photo 1

Time

0 min

Serving

6 persons

Calories

341

Rating

4.00★ (22)

Cuisine

Author: Victoria Buriak
Reduce the time it takes to make this all-time favorite dish and keep the potatoes firm and fresh with this tasty potato salad recipe! I use only one egg yolk and all three whites from the three hard-cooked eggs, but adjust to your own taste.

Ingredients

  • medium red potatoes, scrubbed: 6 piece
  • water: 1 cup
  • onion: 0.25 cup (chopped)
  • stalk celery: 1 piece (chopped)
  • salt and pepper: (to taste)
  • hard-cooked eggs: 3 piece (chopped)
  • fresh dill: 1 Tbsp (chopped)
  • mayonnaise: 0.5 cup
  • yellow mustard: 1 tsp
  • cider vinegar: 1 tsp

Metric Conversion

Stages of cooking

Pressure Cooker Potato Salad Photo 21
Pressure Cooker Potato Salad Photo 32
Pressure Cooker Potato Salad Photo 43
  1. 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.
    Pressure Cooker Potato Salad Photo 2
  2. 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.
    Pressure Cooker Potato Salad Photo 3
  3. 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.
    Pressure Cooker Potato Salad Photo 4

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