PRESSURE-COOKER POTATO SALAD
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
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.
PRESSURE COOKER POTATO SALAD
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
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
ELECTRIC PRESSURE COOKER HAWAIIAN POTATO SALAD
Bring island flavors home with ease when you prepare our Electric Pressure Cooker Hawaiian Potato Salad. This Hawaiian potato salad is a cinch to make with your electric pressure cooker. Most the time involved is the salad sitting peacefully in the refrigerator, waiting to surprise and delight.
Provided by My Food and Family
Categories Summer 2019
Time 2h50m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 11
Steps:
- Place steamer rack in electric pressure cooker. Add water, then potatoes, cut sides down, to pressure cooker. Place eggs (in shells) on top of potatoes. Close and lock lid. Turn Pressure Release valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting. (Or for softer potatoes, cook 7 min.)
- Meanwhile, mix mayo, milk, vinegar, sugar and pepper until blended.
- Use Quick Pressure Release to release pressure when timer goes off. Turn pressure cooker off. Slowly remove lid. Transfer eggs to bowl of ice water to cool. Meanwhile, transfer potatoes to cutting board; cool 20 min.
- Peel potatoes; cut into bite-size pieces. Place in large bowl. Peel, then slice eggs; add to potatoes along with the mayo mixture and all remaining ingredients; mix lightly.
- Refrigerate 2 hours.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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