Electric Pressure Cooker Potato Salad

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

Dressing
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.

Serves 6-8

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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