Pressure Cooker Potato Salad Recipe


Potato salad will get a strain cooker makeover! Cook the potatoes and eggs collectively within the strain cooker, then combine with the remainder of the salad components and a mayonnaise-Dijon dressing. Easy-peasy.

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Photography Credit:
Coco Morante

Elise’s Dad makes an superior potato salad. The salad is studded with a lot of crunchy chopped greens, and the easy dressing (simply mayo, mustard, and pepper) is ideal. As far because the components go, there isn’t a complete lot to enhance upon!

The traditional stove-top methodology works simply superb, in fact, however I couldn’t wait to transform this traditional recipe to be made within the strain cooker!

Pressure Cooker Potato SaladUsing an electrical strain cooker to steam the potatoes and eggs all of sudden streamlines this recipe, conserves water, and speeds issues up a little bit bit.

You don’t have to attend for a giant pot of water to boil, and you may prep the remainder of the components whereas the potatoes and eggs cook dinner.

Pressure Cooker Potato SaladIn order to get the eggs completely exhausting boiled and the potatoes fork tender, the potatoes have to be quartered slightly than lower into 1-inch items earlier than cooking. Place them in a steamer basket in your strain cooker with the eggs on prime, then cook dinner for simply 5 minutes underneath strain.

Chop up the eggs and potatoes, combine them with the dressing, crunchy greens, and pickles, and the salad is prepared. It’s nice served heat, or chilled and served the subsequent day.

Pressure Cooker Potato Salad Recipe

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Ingredients

  • three or four medium Russet potatoes (2 to 2 ½ kilos), peeled and quartered
  • 2 massive eggs
  • 1/four cup pickle juice from a jar of Kosher dill pickles
  • three tablespoons finely chopped dill pickles
  • 1/four cup chopped parsley
  • 1/2 cup chopped crimson onion
  • 2 stalks celery, chopped
  • 1 or 2 chopped scallions, together with the greens
  • 1 medium carrot, peeled and finely chopped
  • 1/2 crimson bell pepper, chopped
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon floor black pepper
  • Salt to style

Special gear:

Method

1 Cook the potatoes and eggs within the strain cooker: Pour a cup of water right into a strain cooker and place a steamer basket inside. Add the quartered potatoes and place the eggs on prime.

Secure the lid on the strain cooker. Make positive that the strain regulator is ready to the “Sealing” place. If you’re utilizing an Instant Pot, choose the “Steam” program, then modify the time to five minutes. If your strain doesn’t have a “Steam” program, set it manually to “High Pressure” for five minutes.

The strain cooker will take 10 to 15 minutes to return as much as full strain. Cook time begins as soon as it has reached full strain.

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 2 Release the strain after cooking: Right when the timer goes off, carry out a fast strain launch by shifting the strain launch knob from “Sealing” to “Venting.” It will take a minute or two for the strain to launch utterly.

Pressure Cooker Potato Salad

three Cool the potatoes and eggs, then chop. Wearing a pair of heat-proof mitts, take away the steamer basket from the strain cooker. Put the eggs in a bowl of chilly water, and depart the potatoes to chill within the basket for 10 minutes.

Once cool, dice the potatoes. Peel the eggs and chop them coarsely. Keep the potatoes and eggs separate.

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four Combine the potatoes and eggs with the opposite salad components: Put the potatoes into a big mixing bowl. Gently fold within the juice from the Kosher dill pickles. Add the finely chopped pickles adopted by the parsley, onions, celery, scallions, chopped hard-boiled eggs, carrots, and crimson bell pepper.

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5 Mix within the dressing: In a separate small bowl, combine the mayonnaise with mustard and pepper. Gently fold the dressing with the potato combination. Taste and add further salt as wanted.

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6 Serve the potato salad heat or chilled. The potato salad will maintain for as much as three days within the fridge.

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Coco Morante

A self-taught cook dinner and classically-trained soprano, Coco Morante writes and sings within the San Francisco Bay Area, the place she lives along with her husband and their beagle. For extra recipes, go to her weblog, Lefty Spoon.

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