PRESSURE COOKER POTATO SALAD
Summer picnic season is here! This is sure to be your new go-to potato salad for entertaining. Eggs and potatoes are cooked together in a pressure cooker to help create a delicious potato salad in mere minutes. This recipe makes a perfect side dish for weeknight meals and backyard get-togethers. It tastes great when served alongside just about anything from the grill: hamburgers, hot dogs, grilled chicken or steak. It's also easily portable, so take this salad with you to the park, the beach, or even the neighbors house!
Provided by Marrekus and Krysten Wilkes
Categories Salads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pour water into inner pot of pressure cooker and place trivet in water. Put potatoes and eggs into steamer basket; place on trivet in pot. Lock pressure cooker lid in place and turn steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 4 minutes. Turn steam vent handle to Venting to quick-release pressure. Transfer eggs to a bowl of ice water. Stir mayonnaise, mustard, and relish together in a large bowl. Mash potatoes with a potato masher in a large bowl; add mayonnaise and mix to coat. Peel and dice eggs; stir into potato salad. Season salad with salt and pepper to serve.
PRESSURE COOKER POTATO SALAD
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.
Provided by Peach822
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 40.3 g, Cholesterol 113 mg, Fat 17.4 g, Fiber 3.7 g, Protein 7 g, SaturatedFat 3.1 g, Sodium 150 mg, Sugar 2.8 g
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
PRESSURE COOKER POTATO SALAD RECIPE - (4.3/5)
Provided by carvalhohm2
Number Of Ingredients 11
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.
CLASSIC POTATO SALAD (ADAPTED FOR PRESSURE COOKING) RECIPE - (4.7/5)
Provided by Foodiewife
Number Of Ingredients 16
Steps:
- Pressure Cooker: Add 1 1/2 cups water to the pressure cooker, and set the trivet in (if you have one, which I do). Distribute the diced potatoes into the steamer basket and then nestle the eggs inside the potatoes. Lock lid in place, select High Pressure, 4 minutes cook time and press start. When the timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Check that the potatoes are cooked, by inserting a paring knife. If it slides in easily, they are done. With tongs, remove each egg and plunge into a bowl of ice water. Carefully remove the steamer basket from the pressure cooking pot and dump into a fine mesh strainer/colander. Rinse with cold water to remove the excess starch and allow to drain well. Stove top method: If you don't own a pressure cooker you can easily adapt this. Just cook the potatoes for 15 to 20 minutes, until a paring knife comes out clean. For the eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large). Plunge into a bowl of ice water. Dressing: Mix the mayonnaise, mustard, vinegar, 2 teaspoons. salt and 1 teaspoon pepper (to start) and whisk together. Add the pickles, if using, and give it a taste. Adjust to your desired flavor-- you might want a tangier dressing, so add a dash more vinegar. If you don't like the taste of dill pickles, leave it out. But if you do add the dill pickles, the sugar helps to balance out the flavors. Once you are happy with the flavor/seasonings of the dressing, add the prepared vegetables and onion and give it a good stir. Refrigerate. To easily peel the eggs, remove them from the ice water, give them a good crack and remove under cold running water. The egg shells should slide right off. Dice the eggs, and reserve one whole egg. (I use an egg slicer and give it 1/4 turn and slice again, which gives easy and perfect dices. To finish the potato salad, in a large bowl, add the cooled potatoes and diced eggs and add half of the dressing. Gently fold to combine. Add more dressing until the salad is the texture that you prefer. Slice the remaining egg, as a garnish and sprinkle with paprika for color. Chill for at least an hour, before serving. Tasting notes: I love this salad with olives, but not everyone loves them. Potato salad is very versatile, so feel free to add or leave out any of the vegetables I like to use. You can use reduced fat mayo or yogurt and I've never done that. I just don't eat too much of it, at once! Because this salad has mayonnaise, take care to keep this chilled and protected from heat to avoid any chance of food poisoning. I know this sounds extreme, but it's better to be careful!
PRESSURE-COOKER POTATO SALAD
I used to rarely make potato salad because it can be somewhat time-consuming, but because of this easy pressure-cooker potato salad recipe, I'll be making it more often! We prefer this salad with unpeeled red potatoes but you can use any potato-with or without the skin. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 247 calories, Fat 18g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 471mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
CLASSIC POTATO SALAD
This has been a family favorite for years. I am always told for a family picnic "bring your potato salad!" I think it originated from a Hellmann's ad but I only use Kraft mayo.
Provided by joan in CNY
Categories Potato
Time 40m
Yield 5 cups
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients.
- Add peeled and cubed potatoes.
- Add remaining ingredients, adding chopped eggs last.
- Cover and chill (I always sprinkle this with a little paprika before covering).
Nutrition Facts : Calories 168.8, Fat 4.4, SaturatedFat 1.4, Cholesterol 149.2, Sodium 538.8, Carbohydrate 24.6, Fiber 3.3, Sugar 3.4, Protein 7.8
GRANDMA'S CLASSIC POTATO SALAD
When I asked my grandmother how old this classic potato salad recipe is, she told me that her mom used to make it when she was a little girl. It has definitely stood the test of time. -Kimberly Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature., Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.
Nutrition Facts : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 112mg cholesterol, Sodium 402mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
CLASSIC POTATO SALAD RECIPE BY TASTY
This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.
Provided by Tikeyah Whittle
Categories Appetizers
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
- Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
- In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
- While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
- Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams
BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
CLASSIC POTATO SALAD
The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 35m
Yield 8 servings (2 1/2 quarts)
Number Of Ingredients 9
Steps:
- Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
- As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
- Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
- Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
OLD-FASHIONED POTATO SALAD ADAPTED FROM A RECIPE COURTESY OF BOB
I found this recipe in Guy FIeri's Diners, Drive-ins, and Dives from Bob Mueller of Louie Mueller Barbecue in Taylor, Texas. I must admit I thought the ingredients sounded too simple to be so delicious. This is a potato salad you can't stop eating. I really liked the idea of mashing the potatoes because I've been told the secret to a great potato salad is small and uniform potatoes. I'm way too impatient to dice perfect potatoes, but I did partly mash them and loved the creamy texture (next time I'll mash more thoroughly). Mashing potatoes makes them taste better for some reason, kind of like what happens when shredding cheese (it's just tastier)! I'll make this one again because it's that good. I may have found the potato salad motherload. Serving size is estimated because it wasn't listed.
Provided by AmyZoe
Categories Potato
Time 45m
Yield 14-16 serving(s)
Number Of Ingredients 8
Steps:
- Put potatoes in a large pot of water and season with salt.
- Bring to a boil and cook until fork tender, about 25 minutes.
- Drain and let potatoes cool. Peel once cooled.
- Dice, crumbled or mash the potatoes in a large bowl.
- Stir in the mayonnaise, relish, eggs, celery, mustard, 2 tsp salt, and pepper to taste.
- Serve immediately or refrigerate until serving time (I picked "serve immediately).
POTATO SALAD, ADAPTED BY JOYCE STAVELY
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield Eight servings
Number Of Ingredients 11
Steps:
- Scrub and cook the potatoes in enough water to cover. Bring to boil, reduce heat to simmer, cover and cook potatoes until they are tender but still firm. Amount of time depends on size of potatoes. If the potatoes have thin skins they do not have to be peeled.
- While the potatoes are cooking, beat the oil and vinegar together with the mustard. Combine with the egg, celery, onion, pickle relish and pickle juice.
- When the potatoes are done, drain, peel if desired and cut into small dice. While they are still warm, mix them with the dresssing.
- Garnish with radishes and green onions.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 67 milligrams, Sugar 3 grams, TransFat 0 grams
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