Electric Pressure Cooker Hawaiian Potato Salad Recipes

PRESSURE COOKER POTATO SALAD

Pressure Cooker Potato Salad image

Reduce the time it takes to make this all-time favorite dish and keep the potatoes firm and fresh with this tasty potato salad recipe! I use only one egg yolk and all three whites from the three hard-cooked eggs, but adjust to your own taste.

Provided by Peach822

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

Ingredients

6 medium red potatoes, scrubbed
1 cup water
¼ cup chopped onion
1 stalk celery, chopped
salt and pepper to taste
3 hard-cooked eggs, chopped
1 tablespoon chopped fresh dill
½ cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon cider vinegar

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.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 40.3 g, Cholesterol 113 mg, Fat 17.4 g, Fiber 3.7 g, Protein 7 g, SaturatedFat 3.1 g, Sodium 150 mg, Sugar 2.8 g

PRESSURE-COOKER POTATO SALAD

Pressure-Cooker Potato Salad image

I used to rarely make potato salad because it can be somewhat time-consuming, but because of this easy pressure-cooker potato salad recipe, I'll be making it more often! We prefer this salad with unpeeled red potatoes but you can use any potato-with or without the skin. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2-1/2 pounds red potatoes, cubed (about 8 cups)
1-1/2 cups water
1 cup mayonnaise
1/3 cup sour cream
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 tablespoons prepared mustard
1 tablespoon dill weed
1 tablespoon cider vinegar
1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
Snipped fresh dill, optional

Steps:

Place potatoes and water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Drain; cool completely., In a large bowl, combine remaining 10 ingredients. Add potatoes; toss to coat. Refrigerate, covered, at least 1 hour. If desired, top with snipped fresh dill before serving.

Nutrition Facts : Calories 247 calories, Fat 18g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 471mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

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