Reduce the time it takes to make this all-time favorite dish and keep the potatoes firm and fresh with this tasty potato salad recipe! I use only one egg yolk and all three whites from the three hard-cooked eggs, but adjust to your own taste.
Ingredients
- 6 medium red potatoes , scrubbed
- 1 cup water
- 0.25 cups chopped onion
- 1 stalk celery , chopped
- salt and pepper to taste
- 3 hard-cooked eggs , chopped
- 1 tablespoon chopped fresh dill
- 0.5 cups mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon cider vinegar
Instructions
-
1
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.
-
2
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.
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3
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.
Nutrition Facts
Per serving
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