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 caloriescarbohydrate: 40.3 gcholesterol: 113 mgfat: 17.4 gfiber: 3.7 gprotein: 7 gsaturatedFat: 3.1 gservingSize: -sodium: 150 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Pressure Cooker Potato Salad
Directions
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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.