6 medium red potatoes, scrubbed
1 cup water
1/4 cup chopped onion
1 stalk celery, chopped
salt and pepper to taste
3 hard-cooked eggs, chopped
1 tablespoon chopped fresh dill
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon cider vinegar
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.
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.
Servings 6
Prep Time: 20 Min
Cook Time: 10 Min
Ready In: 1 Hr 30 Min
"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."
Nutritional Information
Amount Per Serving Calories:341| Total Fat:17.4g| Cholesterol:113mg