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Potato Salad in a Pressure Cooker
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: PressureCookingToday.com
| Ingredients: | |
| 2.5 pounds | red potatoes, peeled & cubed, (or russet potatoes if you prefer) |
| 1 1/2 cups | water |
| 4 large | Eggs |
| 3/4 cup | Real Mayonnaise |
| 1/4 cup | Sour Cream |
| 1 Tablespoon | Mustard |
| 1 Tablespoon | Dill Pickle Juice |
| 2 Ribs | Celery, chopped |
| 1/2 | Onion, chopped |
| 2 Tablespoons | fresh chopped Dill, (optional but yummy!) |
| Salt | |
| Pepper to taste | |
*garnish with more fresh Dill and Paprika
Directions: Place the steamer basket inside the pressure cooker and add water, potatoes, and then eggs. Set pressure cooker for 4 minutes on high pressure. (If you own an Instant Pot like me, just press the manual button and then set time to 4 minutes.) Do a quick release on pressure cooker and remove potatoes and eggs and let cool.
Make dressing of mayo, mustard, sour cream, dill pickle juice, fresh dill, salt and pepper. Peel and chop eggs. Mix celery, onion, potatoes, chopped egg, and dressing in a large bowl. Garnish with a little paprika and more fresh dill if desired. Chill for an hour or two before serving. Serves about 8.
This is the quickest potato salad and does not disappoint! I took it to a BBQ this weekend and it was a huge hit!
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