Quick and easy Potato salad in the Pressure cooker
Picnic and BBQ Potato salad
6 White or Red potatoes
1 cup Water
1 stalk or 2 Celery
1 tablespoon Dill
to taste Salt and pepper
1/4 cup Red onion
2 spears Dill pickle
4 hard boiled Eggs
1/2 cup Mayonnaise
1 teaspoon Yellow Mustard
1 teaspoon Cider vinegar
Summer is coming and it’s time to think about picnics and party food!~
I have the fondest memories of my Grandmother’s potato salad. My Mom makes a delicious one too. I decided to give it a go myself in the Instant Pot. Today I am sharing a quick and easy potato salad in the pressure cooker.
You can use either red potatoes or white. Whatever to your liking.
The first thing you want to do is grab your set of egg pods! Make the perfect eggs every time. For this recipe you only need 4 hard boiled eggs. However, if you want to make extra you certainly can. You get two sets in the box.
You can make some deviled eggs while you’re at it.
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First, hard boil your eggs according to the method that works for you in your region. I use the 5-5-5 method.
NOTES: You can peel and cut your potatoes first before steaming.
Place potatoes in pressure cooker with water. If you have a steamer basket great, if not, you can simply add potatoes to the bottom sitting on top of 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.
Next, layer potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper.
Add chopped egg and chopped pickle in between and reserve a few eggs for the top sliced.
Mix together the mayonnaise, mustard,cider vinegar, and dill pickle in a small bowl. Gently fold the mayonnaise mixture into the potatoes.
Chill at least one hour before serving.
|6 White or Red potatoes|
|1 cup Water|
|1 stalk or 2 Celery|
|1 tablespoon Dill|
|to taste Salt and pepper|
|1/4 cup Red onion|
|2 spears Dill pickle|
|4 hard boiled Eggs|
|1/2 cup Mayonnaise|
|1 teaspoon Yellow Mustard|
|1 teaspoon Cider vinegar|