Because of my love for my Healthy Potato Carrot Mash and my Summer Picnic Potato Salad, I was inspired to make a healthier version of my Summer Picnic Potato Salad using my Pressure Cooker and I decided to add carrots to see if it would still be good, as a cold salad.
Well, not only is it good, it is delicious. The carrots give a slightly sweeter taste to the overall flavor and you end up eating some vegetables instead of totally potatoes! I rarely make plain ole mashed potatoes, since I love my Healthy Potato Carrot Mash, as much as plain mashed potatoes and it’s just about half the caloric in take!!!! You can’t beat that, kind of like having your cake and eating it to, right?
The ingredients are pretty much the same as my Summer Picnic Potato Salad, so if you don’t want to use carrots, use my original recipe or maybe you might like the Classic Red Bliss Potato Salad, so that you can change up the taste, or even serve both.
Peel the potatoes and slice them into cubes. Carrots take slightly longer to cook in the Pressure Cooker than potatoes, so cut them slightly smaller. It’s best to try to keep the size as even as you can for even cooking.
The smaller end of the carrot, just needs a chop, but once you start to get to the larger end, you will have to cut the pieces in half.
Add the eggs right on top. I use four or five eggs, so use what you like.
Chop up the onion and pickles into small pieces. I’m not great with a knife, so for mincing, I use this mini food processor for small jobs. I’ve had it for 20 years and it has held up well. If you can’t find an Ultimate Chopper, I would think you could find something similar. If you are good with the knife, you don’t need the help. 🙂
Add the carrots and potatoes to a large mixing bowl.
After the potatoes, carrots and eggs have cooled, gently add the dressing and chopped eggs and gently, very gently, combine with a spatula so the dressing is evenly mixed through. Allow to chill in the refrigerator for a couple of hours.
Sprinkle with Paprika before serving.
- GoWise 8 Quart Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alpha Armour Salt Box with Spoon
- Bellemain Porcelain Ramekins
- OXO Good Grips Cutting Board
- RSVP Stainless Steel Strainer Basket
- 3.5 Quart Stainless Steel Mixing Bowl
Here’s the handy printable recipe:
- 2.5 pounds Russet Potatoes and Carrots, peeled and cubed
- 1½ cups water
- 4 large Eggs
- ¾ cup Olive Oil Mayonnaise or Light Mayonnaise
- 2 Tablespoons Fresh Parsley, chopped well
- ¼ cup Dill Pickles (w/ juice), minced, or to taste
- ¼ cup Onion, minced
- 1 Tablespoon Yellow Mustard
- 1 Teaspoon Salt, or to taste
- ½ - 1 teaspoon Paprika
- Place potatoes, carrots and eggs into steamer basket or trivet and place into Pressure Cooker cooking pot with water.
- Lock on lid and close Pressure Valve.
- Cook on High Pressure for 4 minutes.
- Mix together Mayonnaise, Mustard, Onions, Pickles, Parsley and Salt and set aside.
- Do a quick release and allow all pressure to release.
- Place eggs in ice cold water and place potatoes and carrots in large bowl and allow to cool.
- Peel eggs and add to potatoes and carrots, along with Mayonnaise mixture and gently combine. Taste and add more salt, if needed.
- Place in refrigerator and chill at least 2 hours before serving.
- Sprinkle with Paprika.