Pressure Cooker Potato Salad Recipes
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
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.
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
POTATO SALAD IN A PRESSURE COOKER
Steps:
- Place the steamer basket inside the pressure cooker and add water, potatoes, and then eggs.
- Set pressure cooker for 4 minutes on high pressure. (If you own an Instant Pot like me, just press the manual button and then set time to 4 minutes.)
- Do a quick release on pressure cooker and remove potatoes and eggs and let cool.
- Make a dressing of mayo, mustard, sour cream, dill pickle juice, fresh dill, salt, and pepper.
- Peel and chop eggs.
- Mix celery, onion, potatoes, chopped egg, and dressing in a large bowl.
- Garnish with a little paprika and more fresh dill if desired.
- Chill for an hour or two before serving.
PRESSURE COOKER POTATO SALAD
Here's a homemade potato salad with a touch of tangy Creole mustard and a hint of fresh dill that's not only delicious, but can also be made in one pot in about 20 minutes - just in time for the picnic.
Provided by Blue Plate Mayonnaise
Number Of Ingredients 12
Steps:
- Place a metal trivet and a steamer basket in the inner pot of a pressure cooker. Add the water, potatoes, 1 teaspoon of the salt and 1/2 teaspoon of the pepper to the pot. Carefully add the eggs (in shell). Close the lid and set pressure to high for 4 minutes. (It will take about 15 minutes for the pressure cooker to come to temperature.) As soon as it is finished, use the quick release setting to release the pressure. When pressure is released, open the cooker and transfer eggs to a bowl of ice water to stop them from cooking. Place potatoes in a large bowl and refrigerate until cool. Combine mayonnaise, buttermilk, celery, red onion, vinegar, mustard, dill and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper; mix well. Peel and chop the eggs and carefully fold them into the mayonnaise mixture. Add the mayonnaise mixture to the potatoes and gently mix to evenly coat. Cover and refrigerate until ready to serve.
INSTANT POT® POTATO SALAD
Save yourself time and one less pot to wash by cooking your potatoes and eggs together and in the same pot. I heard about this hack and decided to try it out myself. Not only were the potatoes and eggs cooked perfectly, the shells slipped right off of the eggs, making this a breeze to put together. Feel free to change up the ingredients to suit your go-to potato salad recipe but I highly recommend using this method to cook your potatoes and eggs.
Provided by Soup Loving Nicole
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
- Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
- Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.5 g, Cholesterol 72.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 183.6 mg, Sugar 1.7 g
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.
PRESSURE COOKER GERMAN POTATO SALAD WITH SAUSAGE
quick creamy german potato salad that is made in a pressure cooker. It is take out of the "The Pressure Cooker Cookbook" by Toula Patsalis. I use lower fat turkey sausage. I have tried regular sausage in this recipe and it makes the salad too greasy. I normally dice the radishes and bell peppers in small pieces. I use about a half a pepper. I have substituted regular yellow mustard for dry mustard. Black pepper seems to be ok to use as well.
Provided by wackopatty
Categories Potato
Time 34m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a pressure cooker, saute bacon 2 minutes or until crisp. Stir in onion and garlic and cook 2 minutes. Add broth, vinegar, salt, pepper and dill and mix thoroughly. Add potatoes and sausage and still well. Secure lid on pressure cooker. Over high heat, develop steam to medium-high pressure. Reduce heat and maintain pressure and cook for 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
- Stir potato-sausage mixture carefully but thoroughly. Add sour cream, mustard, bell pepper, radishes and parsley, tossing gently to mix.
- Pour salad in serving bowl and serve warm or chilled.
Nutrition Facts : Calories 385.3, Fat 19.5, SaturatedFat 5.8, Cholesterol 132.2, Sodium 832.9, Carbohydrate 36.2, Fiber 4.8, Sugar 3.5, Protein 16.9
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