Pressure Cooker Potato Salad Recipe 435 Recipes

POTATO SALAD IN A PRESSURE COOKER

Steps:

• Place the steamer basket inside the pressure cooker and add water, potatoes, and then eggs.
• Set pressure cooker for 4 minutes on high pressure. (If you own an Instant Pot like me, just press the manual button and then set time to 4 minutes.)
• Do a quick release on pressure cooker and remove potatoes and eggs and let cool.
• Make a dressing of mayo, mustard, sour cream, dill pickle juice, fresh dill, salt, and pepper.
• Peel and chop eggs.
• Mix celery, onion, potatoes, chopped egg, and dressing in a large bowl.
• Garnish with a little paprika and more fresh dill if desired.
• Chill for an hour or two before serving.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

PRESSURE-COOKER POTATO SALAD

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.