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Wednesday, March 22, 2017

Potato salad

21 minute potato salad with my superduper instant pot
Pressure Cooker Summer Picnic Potato Salad
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
Pressure Cooker Summer Picnic Potato Salad is quick, easy and ready in less than 30 minutes. My secret ingredient makes this the best Potato Salad around. 
Course: Side Dish 
Cuisine: Americana 
Servings6 servings
AuthorThis Old Gal
  • 2 -2.5 pounds Russet Potatoes (peeled/cubed)
  • 1 1/2 cups Water
  • 4-5 Eggs
Now we all know  you don't put raw eggs and a microwave
doing so is at your own risk. 
So doing so  I was extremely apprehensive to put the 6 eggs in with the potato and pressure steaming for four minutes I had every version of running out to the garbage can to get rid of a mess but lo and behold they cooked, unfortunately I'm  two eggs  short ( Quality control test
  1. Place raw potatoes in water and allow to soak for 30 minutes.  Drain and place potatoes and eggs into steamer basket and place into Pressure Cooker cooking pot with water underneath.

  2. Lock on lid and close Pressure Valve.  Cook on High Pressure for 4 minutes.

  3. When Beep sounds, do a Quick Release.  Place eggs in a bowl of cool or ice water.  Place potatoes in a large bowl.

  4. Mix together dressing ingredients and pour over potatoes. Carefully, incorporate dressing though out potatoes.  Peel eggs, chop and add to potatoes and gently combine.  Sprinkle with Paprika.

  5. Cover the bowl and place in refrigerator to chill, until ready to serve.

Recipe Notes

Sweet relish can be substituted for the Dill relish.
If you prefer not to use pickles, a stalk of diced celery is a nice replacement.

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