Pressure Cooker Potato Salad Recipe

Name: Pressure Cooker Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 medium red potatoes, scrubbed, 1 cup water, 1/4 cup chopped onion, 1 stalk celery, chopped, and more.

Yes, Pressure Cooker Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pressure Cooker Potato Salad

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