Pressure Cooker Potato Salad

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. 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. 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.

3. 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.