Electric Pressure Cooker Hawaiian Potato Salad Recipes

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PRESSURE COOKER POTATO SALAD



Pressure Cooker Potato Salad image

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

6 medium red potatoes, scrubbed
1 cup water
¼ cup chopped onion
1 stalk celery, chopped
salt and pepper to taste
3 hard-cooked eggs, chopped
1 tablespoon chopped fresh dill
½ cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon cider vinegar

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

PRESSURE-COOKER POTATO SALAD



Pressure-Cooker Potato Salad image

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

2-1/2 pounds red potatoes, cubed (about 8 cups)
1-1/2 cups water
1 cup mayonnaise
1/3 cup sour cream
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 tablespoons prepared mustard
1 tablespoon dill weed
1 tablespoon cider vinegar
1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
Snipped fresh dill, optional

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.

ELECTRIC PRESSURE COOKER HAWAIIAN POTATO SALAD



Electric Pressure Cooker Hawaiian Potato Salad image

Bring island flavors home with ease when you prepare our Electric Pressure Cooker Hawaiian Potato Salad. This Hawaiian potato salad is a cinch to make with your electric pressure cooker. Most the time involved is the salad sitting peacefully in the refrigerator, waiting to surprise and delight.

Provided by My Food and Family

Categories     Summer 2019

Time 2h50m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 11

1 cup water
3 lb. Yukon gold potatoes (about 3-1/2 inches long and 2-1/2 inches wide), cut crosswise in half
4 eggs
1 cup KRAFT Mayo Homestyle Real Mayonnaise
1/2 cup milk
1/4 cup HEINZ Apple Cider Vinegar
2 Tbsp. sugar
3/4 tsp. black pepper
1 stalk celery, chopped
1/4 cup shredded peeled carrots
2 green onions, chopped

Steps:

  • Place steamer rack in electric pressure cooker. Add water, then potatoes, cut sides down, to pressure cooker. Place eggs (in shells) on top of potatoes. Close and lock lid. Turn Pressure Release valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting. (Or for softer potatoes, cook 7 min.)
  • Meanwhile, mix mayo, milk, vinegar, sugar and pepper until blended.
  • Use Quick Pressure Release to release pressure when timer goes off. Turn pressure cooker off. Slowly remove lid. Transfer eggs to bowl of ice water to cool. Meanwhile, transfer potatoes to cutting board; cool 20 min.
  • Peel potatoes; cut into bite-size pieces. Place in large bowl. Peel, then slice eggs; add to potatoes along with the mayo mixture and all remaining ingredients; mix lightly.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

PRESSURE-COOKER LEMON RED POTATOES



Pressure-Cooker Lemon Red Potatoes image

Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the pressure cooker, there's plenty of room on the stove for other dishes. -Tara Branham, Austin, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 pounds medium red potatoes
1/4 cup butter, melted
3 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 tablespoon minced chives
Salt and pepper to taste

Steps:

  • Cut a strip of peel around the middle of each potato. Place potatoes and 1/4 cup water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high, 12 minutes. Quick-release pressure. Drain any cooking liquid; transfer potatoes to large bowl., In a small bowl, combine butter, parsley, lemon juice and chives. Pour over potatoes; toss to coat. Sprinkle with salt and pepper.

Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

EASY PRESSURE COOKER POTATOES



Easy Pressure Cooker Potatoes image

This is the easiest way I have come up with for cooking whole, skin-on potatoes to perfection for use in whatever recipe you need them for.

Provided by GhöstPepper

Categories     Side Dish     Potato Side Dish Recipes

Time 20m

Yield 8

Number Of Ingredients 2

2 cups water
8 russet potatoes, scrubbed

Steps:

  • Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
  • Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.

Nutrition Facts : Calories 224 calories, Carbohydrate 51.2 g, Fat 0.2 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 1.8 g

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