“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.” - by Peach822
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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
Amount Per Serving (6 total)
- Calories
- 341 cal
- 17%
- Fat
- 17.4 g
- 27%
- Carbs
- 40.3 g
- 13%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"This is the first time I used the pressure cooker to cook potatoes for salad. The potatoes turned out wonderful and was so simple to do, without cooking them in a large pot of boiling water. The rest..." See more of the salad recipe was right-on, and lends itself well to adjusting the ingredients to your personal tastes."
lutzflcat
"Made half a recipe (cooked two large potatoes) and cooked the potatoes in my Nordic Ware microwave pressure cooker for 8 minutes. There's no waiting for the pressure to rise and fall as there is in a..." See more regular pressure cooker, and it's great for preparing small quantities. The fresh dill is a nice addition to the mayonnaise-based dressing."
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