Quick Potato Salad in Pressure Cooker (5 ww pts)

By Rander9576

Ingredients

• 2 1/2 cups yukon gold potatoes, peeled and cubed
• 1 1/2 cups water
• 2 large eggs
• 1/4 cup finely chopped red onion
• 1 tablespoon chives finely chopped
• 1 tablespoon dill finely chopped
• Dressing
• 1/4 cup red wine vinegar
• 2 TBSP extra virgin olive oil
• 1 clove minced garlic
• 2 tsp dijon mustard
• Salt and pepper to taste

Details

Servings 4
Adapted from pressurecookingtoday.com

Preparation

Step 1

Put the steamer basket in the pressure cooker pot. Add the water, put potatoes, and the eggs in basket . Lock lid in place, select High Pressure, 4 minutes cook time and press start.

When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put eggs into ice cold water to cool. Remove shells and do rough chop.

In a large bowl, combine the onion, dill, chives,potatoes and eggs.

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine.

Serve warm, at room temperature, or chilled.