Pressure Cooker Potato Salad

Pressure Cooker Potato Salad

5 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h 30 m
Peach822
Recipe by  Peach822

“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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (5)

Rate This Recipe
ohgal
13

ohgal

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 of the salad recipe was right-on, and lends itself well to adjusting the ingredients to your personal tastes.

lutzflcat
9

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 regular pressure cooker, and it's great for preparing small quantities. The fresh dill is a nice addition to the mayonnaise-based dressing.

Sherry
5

Sherry

Loved it

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 341 cal
  • 17%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 40.3 g
  • 13%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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