What?? Potato salad made in an electric pressure cooker??? Well, at least as far as the potatoes and eggs are concerned. And, it’s cool that you can cook them together, too!
2 1/2 lbs red potatoes, peeled & cubed into 1″ cubes
1 1/2 cups chicken broth
4 large eggs
3/4 cup Hellman’s mayonnaise
1/4 cup sour cream
1 Tbs. spicy brown mustard
1 Tbs. dill pickle juice
2 ribs celery, chopped
1 tsp. granulated onion
2 Tbs. fresh chopped dill or 2 tsp. dried dill
Kosher salt and freshly ground black pepper, to taste
Place the steamer basket inside the electric pressure cooker (EPC) and add broth.
Add potatoes to steamer basket, then top with the eggs; choose High Pressure setting for 4 minutes. When timer sounds, perform a quick release to remove all pressure from EPC.
Unlock EPC lid; immediately remove eggs to a bowl of ice water. Drain potatoes and place into a large bowl to cool.
Meanwhile, make dressing of mayo, mustard, sour cream, dill pickle juice, and fresh or dried dill; season with salt and pepper.
Peel and chop eggs. Combine celery, onion, potatoes, and chopped egg in large mixing bowl; toss with dressing. Garnish with a little paprika and more dill, if desired.
Chill for at least one hour before serving.