Potato Salad
Ingredients
- baby red potatoes, cut in half or quarters (3 pounds)
- large eggs (3)
- water (1 cup)
- mayonnaise (1/2 cup)
- sweet relish (1/4 cup)
- yellow mustard (1 tablespoon)
- fresh dill, chopped (2 tablespoons)
- Kosher salt (1 tablespoon)
- ground black pepper (1 teaspoon)
- onion powder (1 teaspoon)
- Colander
- Large Bowl
- Shallow Dish
Instructions
Step 1
1. Place potatoes, eggs and water in pot.
Step 2
2. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 3 minutes. Select START/STOP to begin.
Step 3
3. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 4
4. Drain the potatoes and eggs in a colander. Transfer them to a shallow bowl or pan and place in refrigerator to cool for 30 minutes.
Step 5
5. In a large mixing bowl, whisk together mayonnaise, relish, mustard, dill, salt, pepper, and onion powder.
Step 6
6. After the potatoes and eggs have cooled, peel the eggs, then use a fork to mash them well into the mayonnaise mixture.
Step 7
7. Fold in the potatoes. Mix well to fully incorporate.
Step 8
8. Serve immediately, or cover and refrigerate for serving later.