Classic Potato Salad Adapted For Pressure Cooking Recipe 475 Recipes

CLASSIC POTATO SALAD (ADAPTED FOR PRESSURE COOKING) RECIPE - (4.7/5)

Steps:

• Pressure Cooker: Add 1 1/2 cups water to the pressure cooker, and set the trivet in (if you have one, which I do). Distribute the diced potatoes into the steamer basket and then nestle the eggs inside the potatoes. Lock lid in place, select High Pressure, 4 minutes cook time and press start. When the timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Check that the potatoes are cooked, by inserting a paring knife. If it slides in easily, they are done. With tongs, remove each egg and plunge into a bowl of ice water. Carefully remove the steamer basket from the pressure cooking pot and dump into a fine mesh strainer/colander. Rinse with cold water to remove the excess starch and allow to drain well. Stove top method: If you don't own a pressure cooker you can easily adapt this. Just cook the potatoes for 15 to 20 minutes, until a paring knife comes out clean. For the eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large). Plunge into a bowl of ice water. Dressing: Mix the mayonnaise, mustard, vinegar, 2 teaspoons. salt and 1 teaspoon pepper (to start) and whisk together. Add the pickles, if using, and give it a taste. Adjust to your desired flavor-- you might want a tangier dressing, so add a dash more vinegar. If you don't like the taste of dill pickles, leave it out. But if you do add the dill pickles, the sugar helps to balance out the flavors. Once you are happy with the flavor/seasonings of the dressing, add the prepared vegetables and onion and give it a good stir. Refrigerate. To easily peel the eggs, remove them from the ice water, give them a good crack and remove under cold running water. The egg shells should slide right off. Dice the eggs, and reserve one whole egg. (I use an egg slicer and give it 1/4 turn and slice again, which gives easy and perfect dices. To finish the potato salad, in a large bowl, add the cooled potatoes and diced eggs and add half of the dressing. Gently fold to combine. Add more dressing until the salad is the texture that you prefer. Slice the remaining egg, as a garnish and sprinkle with paprika for color. Chill for at least an hour, before serving. Tasting notes: I love this salad with olives, but not everyone loves them. Potato salad is very versatile, so feel free to add or leave out any of the vegetables I like to use. You can use reduced fat mayo or yogurt and I've never done that. I just don't eat too much of it, at once! Because this salad has mayonnaise, take care to keep this chilled and protected from heat to avoid any chance of food poisoning. I know this sounds extreme, but it's better to be careful!

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

PRESSURE COOKER POTATO SALAD

Steps:

• Place potatoes in pressure cooker with 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.
• Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
• Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.

CLASSIC POTATO SALAD

Steps:

• Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are fork-tender, 10 to 15 minutes. Drain, then chop into 1/2-inch pieces.
• Meanwhile, put the eggs in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until hard-boiled, about 10 minutes. Drain and run under cold water to cool. Peel the eggs and chop.
• Combine the potatoes, mayonnaise, mustard, celery, parsley, chives, onion and a pinch each of salt and pepper in a large bowl. Toss to coat the potatoes with the dressing, then add the hard-boiled eggs. Gently stir the potato salad, taking care not to mash the eggs.

CLASSIC POTATO SALAD

Steps:

• Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
• As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
• Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
• Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.