Pressure Cooker Potato Salad Recipe 435

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.

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.

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.

Steps:

• In a pressure cooker, saute bacon 2 minutes or until crisp. Stir in onion and garlic and cook 2 minutes. Add broth, vinegar, salt, pepper and dill and mix thoroughly. Add potatoes and sausage and still well. Secure lid on pressure cooker. Over high heat, develop steam to medium-high pressure. Reduce heat and maintain pressure and cook for 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
• Stir potato-sausage mixture carefully but thoroughly. Add sour cream, mustard, bell pepper, radishes and parsley, tossing gently to mix.
• Pour salad in serving bowl and serve warm or chilled.