Pressure Cooker Potato Salad
Don't have forever to boil potatoes? Try this Pressure Cooker Potato Salad and put it together quickly and easily.
- 6 medium red potatoes, scrubbed
- 1 cup water
- 1/4 cup chopped onion
- 1 stalk celery, chopped
- Salt, to taste
- Pepper, to taste
- 3 hard-cooked eggs, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon cider vinegar
Adapted from webmailb.netzero.net
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.