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5 from 9 votes

Pressure Cooker Classic Red Bliss Potato Salad

Pressure Cooker Classic Red Bliss Potato Salad makes a colorful presentation with the red skin from the potatoes and the green dill weed.
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Course: Side Dish
Cuisine: Americana
Servings: 6 servings
Author: Jill Selkowitz


  • 2 pounds Red Bliss Potatoes scrubbed and diced
  • 4-5 Eggs
  • 1 1/2 cups Water



  • Place potatoes 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.  When beep sounds, manually release the pressure and then open the lid.
  • Mix together Mayonnaise, Mustard, Celery Seeds, Scallions and Salt and and set aside.
  • Place eggs in ice cold water and place potatoes in large bowl and allow to slightly cool.
  • Carefully mix sauce into potatoes.  When eggs have cooled, chop and mix them into the potato salad. Taste and add more salt or pepper, if needed.
  • Place in refrigerator and chill at least 2 hours before serving.  Sprinkle with Dill Weed, if desired.