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Pressure Cooker Potato Salad

Pressure Cooker Potato Salad

Cost $5, save $10

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 🥔 6 medium red potatoes, scrubbed
    • 💧 1 cup water
    • 🧅 1/4 cup chopped onion
    • 1 stalk celery, chopped
    • 🧂 Salt to taste
    • 🧂 Pepper to taste

  • Protein

    • 🥚 3 hard-cooked eggs, chopped

  • Herbs & Spices

    • 🌿 1 tablespoon chopped fresh dill

  • Condiments

    • 🥛 1/2 cup mayonnaise
    • 1 teaspoon yellow mustard
    • 1 teaspoon cider vinegar

STEPS

1

Place potatoes in pressure cooker with water. Cook on high pressure for 3 minutes (4 minutes for larger potatoes). Let steam release for 3 minutes, then quickly release pressure. Peel and dice potatoes when 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 chopped eggs and sprinkle with dill.

3

Mix mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mixture into the potatoes. Chill in the refrigerator for at least one hour before serving.

NUTRIENTS

Per 1 serving

🔥

341

Calories

  • 7
    Protein
  • 40
    Carbs
  • 17
    Fats

💡 Use a pressure cooker to save time and keep potatoes firm.Chill the salad for optimal flavor absorption.Adjust the ratio of mayonnaise and mustard based on your taste preference.