Pressure Cooker Potato Salad

By rrxing

Ingredients

• 6 medium red potatoes, scrubbed
• 1 cup water
• 1/4 cup chopped onion
• 1 stalk celery, chopped
• salt and pepper to taste
• 3 hard-cooked eggs, chopped
• 1 tablespoon chopped fresh dill
• 1/2 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon cider vinegar

Preparation

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.

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.