Pressure Cooker Potato Salad
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Pressure Cooker Potato Salad

1. Medium red potatoes, scrubbed - 6
2. Water - 1 cup
3. Chopped onion - ¼ cup
4. Celery, chopped - 1 stalk
5. Salt and pepper to taste - 1 stalk
6. Hard-cooked eggs, chopped - 3
7. Chopped fresh dill - 1 tablespoon
8. Mayonnaise - ½ cup
9. Yellow mustard - 1 teaspoon
10. Cider vinegar - 1 teaspoon

How to cook deliciously - Pressure Cooker Potato Salad

1. Stage

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. Stage

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. Stage

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.