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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 Time
10
minutes
mins
Cook Time
4
minutes
mins
Total Time
14
minutes
mins
Course:
Side Dish
Cuisine:
Americana
Servings:
6
servings
Calories:
Author:
Jill Selkowitz
Ingredients
2
pounds
Red Bliss Potatoes
scrubbed and diced
4-5
Eggs
1 1/2
cups
Water
Sauce
3/4
cup
Mayonnaise
1
teaspoon
Dijon Mustard
1/2
cup
Scallions
chopped
1 1/4
teaspoons
Sea Salt
or to taste
1
teaspoon
Ground Celery Seed
1
teaspoon
Dill Weed
for dusting
1/4
teaspoon
Freshly Ground Black Pepper
if desired
Instructions
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.