Pressure Cooker Potato Salad

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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 341 Calories

Ingredients

• 1 cup water
• 1 teaspoon cider vinegar
• salt and pepper to taste
• ½ cup mayonnaise
• ¼ cup chopped onion
• 3 hard-cooked eggs, chopped
• 1 stalk celery, chopped
• 1 tablespoon chopped fresh dill
• 1 teaspoon yellow mustard
• 6 medium red potatoes, scrubbed

Recipe Instructions

Step 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.

Step 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.

Step 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.