Classic Red Bliss Potato Salad - Pressure Cooker

In less than 20 minutes this colorful and festive pressure cooked Potato Salad will be chilling in the fridge.

Photo by ~Auntie Lo~
Adapted from jillcooks.com

PREP TIME

10

minutes

TOTAL TIME

14

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

14

minutes

SERVINGS

6

servings

Adapted from jillcooks.com

Ingredients

  • 1 1/2

    cups water

  • 2

    pounds Red Bliss potatoes, scrubbed and roughly diced

  • 4

    large eggs

  • 3/4

    cup mayonnaise

  • 1

    teaspoon Dijon mustard

  • 1/2

    cup scallions, chopped

  • 1

    teaspoon celery seeds

  • 1 1/4

    teaspoons salt, or to taste

  • Pepper, to taste

  • Dill Weed, for dusting

Directions

Place potatoes and eggs into steamer basket or trivet and place into Pressure Cooker cooking pot with water. Lock on lid and close Pressure Valve. Cook on High Pressure for 4 minutes. Mix together mayonnaise, mustard, celery seeds, scallions, salt and pepper and set aside. Do a quick release and allow all pressure to release. Place eggs in ice cold water and place potatoes in large bowl and allow to cool. Peel eggs and add to potatoes, along with mayonnaise mixture and gently combine. Taste and add more salt or pepper, if needed. Place in refrigerator and chill at least 2 hours before serving. Sprinkle with Dill Weed, if desired.

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