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Pressure Cooker Potato Salad with Carrots
Festive and lower calorie version of a traditional potato salad.
Prep Time
10
minutes
mins
Cook Time
4
minutes
mins
Total Time
14
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
servings
Calories:
Author:
Jill Selkowitz
Ingredients
2.5
pounds
Russet Potatoes and Carrots
peeled and cubed
1 1/2
cups
water
4
large Eggs
3/4
cup
Olive Oil Mayonnaise
2
Tablespoons
Fresh Flat Leaf Parsley
chopped well
1/4
cup
Vlasic Kosher Baby Dill Pickles
w/ juice, minced, or to taste
1/4
cup
Yellow/Brown Onion
minced
1
Tablespoon
Yellow Mustard
1
Teaspoon
Sea Salt
or to taste
1/2 - 1
teaspoon
Paprika
Instructions
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.
Nutrition
Serving:
0
g
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
0
mg
|
Potassium:
0
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg