Pressure Cooker Potato Salad recipe

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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

Nutrition Info

341.3 calories
carbohydrate: 40.3 g
cholesterol: 113 mg
fat: 17.4 g
fiber: 3.7 g
protein: 7 g
saturatedFat: 3.1 g
servingSize: -
sodium: 150 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

6 servings

Recipe Note

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.

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